Comment on Pomegranate & Pear Green Salad with Ginger Dressing by Lauren
You can easily crumble cold goat cheese with a fork into a bowl. You’ll need half of a standard log of goat cheese for this recipe.
Freshly toasted nuts offer tons of flavor, so that’s why I recommend buying raw nuts and toasting them as needed. It’s a simple step that makes a big difference, and your nuts will stay fresher longer this way.
Simply whisk it all together! You can make the dressing a day or two in advance, if you’d like.
This salad really makes a statement when it’s spread across a big serving platter like mine (affiliate link). I usually recommend tossing your salad before serving, but this one is prettier if you simply drizzle dressing lightly all over it and let guests take their portions from there.
I hope it makes an appearance at your holiday table, if not sooner.
Here are a few of my favorites:
This gorgeous green salad recipe is bursting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten up your holiday table, and liven up a regular weeknight dinner. Recipe yields 4 to 6 side salads.
Salad
Ginger dressing
Dressing adapted from the liquid gold salad dressing in my cookbook, Love Real Food.
Simply omit the goat cheese. Vegans, be sure to use maple syrup instead of honey.
Substitute pepitas (green pumpkin seeds) for the pecans.
You could prepare the salad dressing, and arrange the arugula, pecans, goat cheese and pomegranate up to 1 day in advance. Cover and chill in the refrigerator. Slice and arrange the apple and pear just before serving, since they turn brown over time.
This salad is best served promptly. If you know you’ll have leftovers, dress individual servings as needed and store the salad and dressing separately. Leftover dressing will keep well in the refrigerator for 1 week.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Filed Under: Christmas, dairy free, egg free, fall, gluten free, recipes, salads, side dishes, soy free, Thanksgiving, tomato free, vegan, winter
Ingredients: apples, arugula, ginger, goat cheese, pears, pecans, pomegranates
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I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!
