Festive Pomegranate, Pear & Grape Salad with Glazed Pecans
Elevate your holiday gatherings with this vibrant and flavorful Festive Pomegranate, Pear & Grape Salad. Combining the sweetness of ripe pears and juicy grapes with the tartness of pomegranate seeds, this salad is as delightful to the palate as it is to the eye. The crumbled blue cheese adds a creamy and tangy note, perfectly balanced by the homemade glazed pecans for a delicious crunch. Finished with a warm balsamic dressing, this salad will be the centerpiece of your Thanksgiving table and a true conversation starter at any festive occasion!
N/A
Servings
437
Calories
13
Ingredients
Ingredients
Candied pecans
1 cup (made according to recipe #117774)
Red leaf lettuce
1 large bunch (washed, dried, and torn into bite-size pieces)
Pomegranate seeds
1/2 cup (from 1 pomegranate)
Dark seedless grapes
2 cups (halved)
Red onion
1/2 cup (chopped)
Blue cheese
1/4 cup (crumbled)
Ripe red pears
4 (halved and cored)
Aged balsamic vinegar
1/2 cup (none)
Olive oil
1/4 cup (none)
Brown sugar
4 tablespoons (none)
Salt
to taste (none)
Pepper
to taste (none)
Fresh orange zest
2 tablespoons (finely minced)
Instructions
1
Begin by preparing the candied pecans using the provided recipe. Allow them to cool completely before using.
2
In a large mixing bowl, gently toss together the pomegranate seeds, halved grapes, diced red onion, and crumbled blue cheese until evenly combined.
3
On eight individual salad plates, evenly distribute the torn red leaf lettuce, creating a fresh bed for the toppings.
4
Halve the pears, remove the cores, and slice each half into 1/2-inch pieces. Carefully place a pear half, with the skin side facing up, in the center of each salad to add an elegant touch.
5
Generously arrange the candied pecans around each pear for a stunning presentation.
6
In a small saucepan over medium heat, combine the balsamic vinegar, olive oil, and brown sugar. Stir continuously until the brown sugar is fully dissolved and the mixture is warmed through.
7
Remove from heat and season the dressing with salt and pepper to taste.
8
Just before serving, drizzle the warm dressing over each salad, ensuring all ingredients are lightly coated.
9
Sprinkle the freshly minced orange zest over the top for a burst of citrus aroma and flavor. Serve immediately to maintain freshness.
Nutrition Information
25.6g
Fat
50g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Festive Pomegranate, Pear & Grape Salad?
It is a vibrant holiday salad featuring ripe pears, juicy grapes, pomegranate seeds, blue cheese, and glazed pecans with a warm balsamic dressing.
What kind of pears should I use?
The recipe calls for 4 ripe red pears that are halved and cored.
What fruits are included in this salad?
This salad includes pomegranate seeds, dark seedless grapes, and ripe red pears.
What type of lettuce is recommended?
Use one large bunch of red leaf lettuce, washed, dried, and torn into bite-size pieces.
How are the pecans prepared?
The pecans are glazed or candied and should be allowed to cool completely before being added to the salad.
What type of cheese is used in the recipe?
The recipe uses 1/4 cup of crumbled blue cheese to add a creamy and tangy note.
Is this salad gluten-free?
Yes, according to the recipe tags, this salad is gluten-free.
How many calories are in a serving?
Each serving contains approximately 437 calories.
What are the ingredients for the dressing?
The dressing is made from aged balsamic vinegar, olive oil, brown sugar, salt, and pepper.
When should I add the dressing?
Drizzle the warm dressing over each salad just before serving to maintain the freshness of the ingredients.
How many pomegranate seeds are needed?
You need 1/2 cup of pomegranate seeds, which is roughly the amount from one pomegranate.
How should the pears be sliced for presentation?
Slice each pear half into 1/2-inch pieces and place them skin side up in the center of the salad plates.
What ingredient provides a citrus aroma?
Freshly minced orange zest is sprinkled over the top for a burst of citrus flavor and aroma.
Does this salad contain onions?
Yes, the recipe includes 1/2 cup of chopped red onion.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically described as a centerpiece for a Thanksgiving table and tagged as a holiday recipe.
What type of grapes are used?
The recipe requires 2 cups of dark seedless grapes, halved.
How much protein is in this salad?
There are 5 grams of protein per serving.
What is the fat content per serving?
Each serving contains 25.6 grams of fat.
How many carbohydrates are in a serving?
There are 50 grams of carbohydrates per serving.
How is the dressing cooked?
Combine the balsamic vinegar, olive oil, and brown sugar in a saucepan over medium heat until the sugar dissolves.
How many people does this recipe serve?
The instructions describe preparing eight individual salad plates.
What is the flavor profile of this salad?
It balances sweet pears and grapes with tart pomegranate, tangy blue cheese, and a warm, sweet balsamic dressing.
Can I make the candied pecans in advance?
Yes, the instructions suggest preparing them first and letting them cool completely before use.
How do I arrange the salad for serving?
Place the pear in the center of a bed of red leaf lettuce and arrange the candied pecans around it.
Is the dressing served cold?
No, the dressing is served warm after being heated in a small saucepan.
What kind of vinegar is required?
The recipe specifically calls for 1/2 cup of aged balsamic vinegar.
How do I prepare the red leaf lettuce?
Wash the lettuce, dry it thoroughly, and tear it into bite-size pieces.
What ingredients are tossed together in the mixing bowl?
Gently toss the pomegranate seeds, halved grapes, diced red onion, and crumbled blue cheese.
Is this a seasonal recipe?
Yes, it is tagged as a fall salad and is ideal for autumn produce like pears and pomegranates.
What is the final step before serving?
The final step is to sprinkle freshly minced orange zest over the top and serve immediately.