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Pear Pomegranate Blue Cheese Salad
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5 from 1 vote

Pear Pomegranate Blue Cheese Salad

Healthy and packed with vitamins and nutrients, this Pear Pomegranate Blue Cheese Salad is the perfect meal to start the new year!
Prep Time15 minutes
Cook Time5 minutes
Passive Time0 minutes
Servings: 2
Author: Francine Lizotte
Course: Salad, Salads & Dressings
Cuisine: International
Keyword Gluten Free, Healthy, Light Meal, Low Sodium/No Sodium, Quick & Easy

Ingredients

SALAD

  • ⅓ 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
  • ½ cup pomegranate seeds tips & tricks

VINAIGRETTE

  • 1/4 cup grapeseed oil tips & tricks
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey tips & tricks
  • ½ tbsp. Dijon mustard
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste

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, ground sea salt and freshly ground mixed peppercorns. 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.