The last recipe of the week goes back to the pomegranate arils. Once again little hard to eat in a salad because you can’t stab them with a fork. I loved the dressing and the pomegranate was good in the salad, but not like OMG you have to have them because they make the salad. I’m still not sold on pomegranate and I’m sorry if you’re a die hard fan of them, but it’s more of a been there done that for me kind of thing.
It does make a pretty red color for Valentine’s Day if you need a little inspiration. Hope you have a wonderful weekend. We’ll be spending the weekend away and I’ll be catering dinner for all of us I can’t wait!
Pear, Pomegranate and Spinach Salad
(Adapted from Cooking Classy)
Salad
2/3 cup chopped walnuts or pecans, toasted
3/4 cup pomegranate arils
3 oz feta cheese, crumbled
1/2 cup dried cranberries
2 Bartlett pears (firm but ripe), cored and sliced
9 oz baby spinach
Dressing
1/4 cup apple cider vinegar
3 Tbsp extra-virgin olive oil
1 1/2 Tbsp honey
1 tsp dijon mustard
Salt and pepper, to taste
Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with desired amount of dressing then toss to evenly coat. Serve immediately.
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