Fall Salad with Pears, Pomegranate Seeds and Zesty Garlic Confit Vinaigrette
Oct 20, 2017, Updated Nov 16, 2024
A light Fall Salad with crunchy textures dressed with a Zesty-Lemony Vinaigrette with Confit Garlic
Fall’s produce comes together in this simple salad with bold flavors.
Add a drizzle of Zesty Lemony Garlic Confit Vinaigrette (you made my Garlic Confit, right?) and serve.
What’s to Love About This Salad:
- I’m loving the color, flavor and texture of Red Oak Lettuce Leaves (available at Whole Foods), and pairs nicely with the sharpness of arugula, and bold, yet mellow microgreens.
- Add some crunch with julienned strands of Purple Carrots and tart Pomegranate Seeds and Pecan Halves. Colorful antioxidants in abundance!
- Make it special by adding slices of Caramelized Bosc Pears. Simply core and cut into 12 wedges. Brush with Honey and Garlic Oil (from the confit) and broil for a few minutes.
- The Zesty Garlic Confit Vinaigrette takes only moments to whisk together – seeing that you have made Garlic Confit!
- I’ve used Meyer Lemons which are in season in the fall and winter. Not as sharp as lemon juice, with a sweet-kissed flavor resembling mandarin oranges… but still zesty!
- You can always elevate the textures and flavors by adding you favorite cheese (crumbled goat or feta) on top.
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)
Enjoy the Flavors of Fall!
Karen
Fall Salad with Pears, Pomegranate Seeds and 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.
Ingredients
- 4 cups red oak leaf lettuce, cleaned and dried
- 1 cup arugula leaves, cleaned and dried
- 1/3 cup purple carrot, long julienne strips
- ⅓ cup pomegranate seeds
- 1/4 cup pecan halves, toast if you like
- 1/2 cup microgreens, or sprouts
- 1 large large bosc pear
- 1 teaspoon raw honey
- 1 teaspoon garlic oil, from Garlic Confit
- 1 recipe Zesty Garlic Confit Vinaigrette
Instructions
- Make the Zesty Garlic Confit Vinaigrette.
Caramelize Pears:
- Preheat broiler. Place heat source 4 inches from the oven rack.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.
Finish the 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.)
- Drizzle with Zesty Garlic Confit Vinaigrette and serve immediately.
- You can always elevate the textures and flavors by adding you favorite cheese (crumbled goat or feta) on top.
Notes
Multiply the recipe to create a salad for a party.
Recipe calculations are without the vinaigrette.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 111kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 17mgPotassium: 233mgFiber: 4gSugar: 10gVitamin A: 4023IUVitamin C: 7mgCalcium: 33mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
