This is my favorite holiday salad — fresh pomegranate arils sparkle like little jewels to make any meal festive. It was my contribution to Thanksgiving dinner (at my brother and sister-in-law’s new home), and will likely make a repeat appearance on Christmas Eve as well. If you have time, roasting the pears makes it even better.
Recipe: Spiced Pecan, Pear and Pomegranate Salad
- 2 hearts of Romaine lettuce
- 1 small yellow onion
- 2 pears
- 1/4 cup pomegranate arils (about 1/4 to 1/3 of the arils from a fresh pomegranate)
- spiced pecans (see below)
- French dressingFor the Spiced Pecans:
- 1 cup pecan halves
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon chipotle pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions: Thinly slice the onion and cook in a skillet or saute pan over medium low heat, with a drizzle of olive oil, until golden brown. Meanwhile, in another saute pan, melt the butter over medium low heat. Add the sugar, salt and seasonings and stir to combine. Stir in the pecans. Cook, stirring occasionally, until the pecans have darkened. Remove to a wax paper or parchment lined plate to cool.
To assemble salad, tear the Romaine lettuce into small pieces and place in your salad bowl. Top with onions, sliced pears, pecans and pomegranate arils. Serve with French dressing. Makes 6-8 servings.
Note: I use the under-water technique to seed a pomegranate, as seen at Steamy Kitchen.
P.S. FoodieTots is joining other bloggers to host a holiday progressive feast for Share our Strength — sharing a virtual meal to raise awareness and funds to fight childhood hunger. Check back Friday for our official contribution, or go straight to the menu at SOS to find today’s salad dishes.