Ingredients
-
1
-
1
-
1/2
-
2
-
1/2
-
1/4
-
4
-
1/2
-
1/4
-
4
-
-
2
-
-
-
Directions
Holiday Pomegranate, Pear, and Grape Salad With Candied Pecans,A stunningly gorgeous salad of rich autumn colors– perfect for Thanksgiving entertaining, and all through the holidays! My candied pecans recipe recipe #117774 are absolutely wonderful in this salad!,A wonderful holiday salad, and beautiful to boot. used at least double the pomegranate seeds and only a teaspoon of the brown sugar, since we aren’t big on sweet dressings. I also went light on the orange zest, which worked out well, though I think for some diners you might want to skip their plates. The flavors in this salad blend very well together and would be great any time of year that you can find pomegranates.
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Steps
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1
Done
|
Make Candied Pecans. |
|
2
Done
|
in a Large Bowl, Toss Together the Pomegranate Seeds, Grapes, Red Onion, and the Blue Cheese. |
|
3
Done
|
Divide Torn Lettuce Leaves Among 8 Salad Plates, and Top Each Salad With the Fruit Mixture. |
|
4
Done
|
Halve and Core Pears and Cut Into 1/2-Inch Slices-- Put a Pear Half, Skin Side Up, in the Center of Each Salad. |
|
5
Done
|
Arrange Candied Pecans Around the Pears. |
|
6
Done
|
Just Before Serving, Heat Balsamic Vinegar, Olive Oil, and Brown Sugar in a Small Saucepan Over Medium Heat, Cooking and Stirring Until Brown Sugar Dissolves. Off the Heat, and Season to Taste With Salt and Pepper. |
|
7
Done
|
Drizzle Warm Dressing Over Each Salad, Sprinkle With Orange Zest, and Serve Right Away. |
