Tested till perfect Pear and Pomegranate Salad
Pear and Pomegranate Salad
Photography by Matthew Kimura

Pear and Pomegranate Salad

Pomegranate seeds add sweetness and crunch to this fresh composed appetizer.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2Asian or Bartlett pearpears
  • 1 tbsp 1tbsplemon juice
  • 3 cups 3cupstorn leaf lettuce or Boston leaf lettuce
  • 3 cups 3cupsfrisée lettuce
  • 1/4 cup 1/4cuppomegranate_seeds

Warm Vinaigrette:

  • 1/4 cup 1/4cupvegetable oil
  • 2 tbsp 2tbsppomegranate juice
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspgrainy mustard
  • 2 tsp 2tspliquid honey
  • 1/4 tsp 1/4tspeach salt and pepper
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Core pears and thinly slice; toss with lemon juice. Divide among 4 plates, arranging in overlapping circles. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Warm Vinaigrette: Meanwhile, in small saucepan, whisk together oil, pomegranate juice, lemon juice, mustard, honey, salt and pepper; bring to boil. Reduce heat and simmer, whisking, until thickness of maple syrup, about 2 minutes. Drizzle about 1 tbsp (15 mL) over pears on each plate.

In large bowl, toss leaf and fris?lettuces with remaining vinaigrette to coat; mound attractively on pears. Sprinkle with pomegranate seeds.

Nutritional Information Per serving: about

cal 216 pro 2g total fat 15g sat. fat 1g
carb 23g fibre 4g chol 0mg sodium 209mg

% RDI:

calcium 6 iron 9 vit A 16 vit C 30
folate 38
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