Pomegranate, Pear and Candied Walnut Salad

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · vegetarian, gluten-free, low-carb

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Ingredients

• 2 oz mixed baby greens
• 1 ripe pears
• 1/4 cup pomegranate arils
• 1/4 cup walnut halves
• 3/4 tbsp granulated sugar
• 1/4 tbsp unsalted butter
• 1 oz goat cheese, crumbled
• 1 orange
• 1/2 tbsp apple cider vinegar
• 1/4 tsp Dijon mustard
• 1/4 tbsp honey
• 1/4 cup olive oil
• 1/4 tsp ground cinnamon

Method (tap to check — screen stays awake)

1. Candy the walnuts: melt the butter, sugar, and cinnamon in a skillet over medium heat, add the walnuts, and stir constantly 4-5 minutes until the sugar melts and coats every piece. Spread on parchment, hit with a pinch of flaky salt, and let them cool and harden about 10 minutes.
2. Make the citrus-honey vinaigrette: zest 1 tsp from the orange into a bowl, squeeze in 3 tbsp of its juice, and whisk with the cider vinegar, Dijon, honey, 1/2 tsp salt, and a few grinds of pepper. Stream in the olive oil, whisking until it comes together.
3. Thinly slice the pears and toss them with a squeeze of the remaining orange juice to keep them bright.
4. Just before serving, toss the greens with about three-quarters of the vinaigrette in a big bowl.
5. Top with the pears, pomegranate arils, goat cheese, and candied walnuts (break up any clusters). Drizzle the rest of the vinaigrette over the top and serve immediately.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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