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A light Fall Salad with crunchy textures dressed with a Zesty-Lemony Vinaigrette with Confit Garlic

Fall Salad with Pears, Pomegranate Seeds and Zesty Garlic Confit Vinaigrette

A light Fall Salad with crunchy textures dressed with a Zesty-Lemony Vinaigrette with Confit Garlic

Fall Salad with Pears, Pomegranate Seeds and Zesty Garlic Confit Vinaigrette
Zesty Garlic Confit Vinaigrette

A delicious and healthy Fall Salad with Caramelized Pears, three Greens, julienned Purple Carrots, Pecan Halves, Pomegranate Seeds and an awesome Zesty Garlic Confit Vinaigrette.

Serve with my Garlic Cheesy Toast (with Garlic Confit)

A light Fall Salad with crunchy textures dressed with a Zesty-Lemony Vinaigrette with Confit Garlic

Ingredients

4 cups red oak leaf lettuce, cleaned and dried

1 cup arugula leaves, cleaned and dried

⅓ cup purple carrot, long julienne strips

⅓ cup pomegranate seeds

¼ cup pecan halves, toast if you like

½ cup microgreens, or sprouts

1 large bosc pear

1 teaspoon raw honey

1 teaspoon garlic oil, from Garlic Confit

1 recipe Zesty Garlic Confit Vinaigrette

Instructions

1

Make the Zesty Garlic Confit Vinaigrette.

2

Caramelize Pears:
Preheat broiler. Place heat source 4 inches from the oven rack.

3

Cut pear into quarters and remove core. Cut each quarter into three lengthwise slices, making 12.
Foil line a baking sheet and add the pears. Place honey and garlic oil in a small bowl, microwave a few seconds to liquify.
Brush all over the pears and broil to soften, about 3 -5 minutes. Will be caramelized and golden around the edges. Cool.

4

Finish Salad:
Tear lettuce leaves onto 4 individual plates or into a serving bowl.
Add arugula leaves, julienned carrot, pomegranate seeds, pecans and microgreens.
Top each plate with 3 pieces of caramelized pear (or add to bowl.)

5

Drizzle with Zesty Garlic Confit Vinaigrette and serve immediately.

6

You can always elevate the textures and flavors by adding you favorite cheese (crumbled goat or feta) on top.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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