Bitter Greens, Pomegranate and Caramelized Pear Salad

Bitter Greens, Pomegranate and Caramelized Pear Salad

Lightly caramelizing pears intensifies their natural sweetness and pairs beautifully with pungent bitter greens. For a lighter salad, use fresh pears, not caramelized, for equally delicious results.  

Serves 4 to 6

1 to 2 tablespoons coconut oil
1 small pear, sliced and seeded
1 tablespoon unrefined cane sugar
2 tablespoons minced shallots
4 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary
4 tablespoons olive oil
1 medium pomegranate
1 small head radicchio, torn into bite-sized pieces
6 cups baby arugula leaves or coarsely chopped arugula
1 large fennel bulb, thinly shaved crosswise
1 small red onion, sliced into thin half moons
Crumbled blue cheese (optional)

  1. Heat coconut oil in a medium skillet over medium heat; add pears and sprinkle with sugar, and cook for 5 to 6 minutes, stirring very gently, until pears are tender and lightly caramelized. Transfer to a plate.
  2. Add shallots to pan and cook for 2 minutes longer. Add balsamic vinegar and cook for 1 minute, scraping up bits from bottom of pan. Transfer to a small bowl, whisk in rosemary and olive oil, and season with salt and pepper.
  3. To seed pomegranate: halve pomegranate crosswise and hold over a large bowl, cut side down. Using a heavy rolling pin, whack the back (skin side) of the fruit, until seeds fall from the fruit and into the bowl. Repeat with remaining half.
  4. Combine radicchio, arugula, fennel, onion and all but 4 tablespoons of the pomegranate seeds in a large bowl. Add just enough dressing to lightly coat ingredients, and toss to mix. Season with salt and pepper.
  5. To serve, divide between four individual plates; scatter additional pomegranate seeds on top, and serve immediately.

Image credit: vanillaechoes / 123RF Stock Photo

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