Pear, Walnut Pomegranate Salad with Maple Dijon Dressing
On Tuesday, I published a delicious parfait recipe using the walnuts, pears and pomegranates that I found at the Danville Farmer’s market. Today I am bringing you one of my favorite fall salads made with the more of the same walnuts, pears and pomegranates. Sweet and savory.
I love the fall flavors that the combination of these flavors create. And the Maple Dijon dressing is the perfect topping. Don’t leave out the shallots as they really bring in the much needed pop of flavor.
This salad has a base of one of my favorite salad greens, romaine lettuce. Did you know that romaine is a heavy hitter when it comes to health benefits and nutrients? It is high in vitamin A, K, and folate. It is high in fiber and is heart healthy. It also is a great source for the minerals manganese, potassium, copper and iron.
g
Pear, Walnut Pomegranate Salad with Maple Dijon Dressing
SERVES 4-6
Maple Dijon Dressing
- 1 cup cashews, soaked until soft 6-8 hours, rinsed and drained
- 3/4 cup water
- 1 lemon, juice from
- 3 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 1 teaspoon dried mustard
- 1 teaspoon apple cider vinegar
- pinch Himalayan salt
- fresh ground pepper
- 3 tablespoons finely diced shallot
- Place all ingredients except diced shallot in high-speed blender. Blend until smooth.
- Add diced shallots and pulse until combined. You want them to be chunky.
Salad
- 2-4 heads romaine lettuce (depending on size), sliced or torn into bite-sized pieces
- 1 pomegranate, seeds from
- 1 cup chopped walnuts
- 2 pears, diced into 1/2-inch dice
- Maple Dijon Dressing
- fresh ground pepper
- Toss romaine with dressing. Start with half the dressing and then add more as desired.
- Place in bowl and top with pomegranate, walnuts and pears.
- Toss before serving. Top with fresh ground pepper.
Georgiana wrote on October 9, 2016
Wow, just made this and it was delicious! You nailed that dressing, thank you for sharing!