Pear Pomegranate Blue Cheese Salad
Traditions are an important part of any culture, family, etc. and that is exactly what I started doing back in 2017… a yearly tradition at Club Foody! For the first recipe of each year, I post a salad. With our resolutions – some of us will keep them while others will drop them before February even starts -, I thought sharing one of my salad recipes would be a good way to begin the New Year.
In 2017, I had one of my favorite salads called Julienne followed by 2018s’ Winter Citrus packed with vitamin C then Asian Chicken Salad in 2019 with exotic flavors! Two years ago, I shared another delicious one… Classic Cobb and last year, it was my Quinoa Beet Salad. For 2022, I decided to post an amazing one and it’s my Pear Pomegranate Blue Cheese Salad! This salad is amazing! With a gorgeous combination of ingredients along with a tasty vinaigrette, this is a recipe everyone will love!
It can be enjoyed anytime from October through January. Like any other salad recipe, it’s quite easy to make. Actually, I love serving it during the Holidays as it looks so festive but it’s so delicious, I keep making it until pomegranates are no longer available.
Pears and pomegranates pair together perfectly. The sweetness from one balances the tartness from the other. Now by adding some creaminess to it, this mouthwatering Pear Pomegranate Blue Cheese Salad is a great choice to have as an appetizer or a main course.
I love pomegranates and use this fruit a lot in my recipes. So far I’ve only posted a few like my North African Chicken Thighs with Dates, Pomegranate Avocado Detox Smoothie, and my Pomegranate Molasses. This healthy fruit is incredible, but if you don’t know how to handle it properly, your kitchen might end up looking like a crime scene. I showed you how to Seed a Pomegranate without the Mess a few years ago but if you missed the episode, click on the link to find out how.
I love blue cheese and it’s definitely an acquired taste. If you do enjoy its taste, this pairing is incredible. On the other hand, if it’s not your “thing”, feta cheese can be a great substitute. When I deal with soft ingredients like Mozzarella, Camembert, blue cheese, goat and so on, I have another kitchen trick so check it out… Secret for Better Grating Soft Cheese/Butter
Each bite of this Pear Pomegranate Blue Cheese Salad gives a burst of flavor in your month! It’s a scrumptious recipe to have. Great as an appetizer, it can also be a delicious meal to enjoy on its own especially if your resolutions are to eat healthy and have a low-carb diet. Start 2022 off right with this gorgeous salad!
Bon Appétit!
Check out these other fabulous salad recipes…
– Tabbouleh
– Bacon Wedge Salad
– Waldorf Salad
– Caesar Salad
– Asparagus Summer Salad
– Salade Lyonnaise ~ Lyonnaise Salad
and for even more salad recipes, click on this link… Recipe Category • Salads & Dressings
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Pear Pomegranate Blue Cheese Salad
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Ingredients
SALAD
- 1/3 cup walnut pieces, toasted
- 8 cups baby spinach leaves, washed and dried
- 1 large ripe Bosc pear, washed, cored and cubed
- 1 large shallot, thinly sliced (Lyonnaise cut) tips & tricks
- 2 ounces blue cheese, crumbled tips & tricks
- 1/2 cup pomegranate seeds tips & tricks
VINAIGRETTE
- 1/4 cup grapeseed oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. honey tips & tricks
- 1/2 tbsp. Dijon mustard
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- In a small skillet over medium heat, we’ll add walnuts and toast them for about 5 minutes, tossing often. Transfer them to a bowl to cool off while making the vinaigrette.
- Combine grapeseed oil, balsamic vinegar, honey, Dijon mustard, sea salt and freshly ground black pepper. Whisk until blended; taste and adjust if necessary.
- In a large salad bowl, add baby spinach leaves and pour in the vinaigrette before gently tossing until nicely coated.
- Place the salad on serving plates and add a handful of pear pieces. Add shallot slices, pomegranate seeds and sprinkle on blue cheese and toasted walnuts.
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