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.
Servings: 4 servings
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: 111kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 233mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4023IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg