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Roasted Pear and Apple Salad with Pomegranate Vinaigrette

Roasted Pear and Apple Salad with Pomegranate Vinaigrette

This is a great winter salad, full of fresh produce, dressed with a tangy pomegranate vinaigrette. If the dressing begins to separate, shake vigorously.
Course Salad, Salad Dressing
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Author Lane from With Two Spoons

Ingredients

  • SALAD:
  • 5 ounces 4 cups spinach and arugula mix
  • 2 apples sliced
  • 2 pears sliced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup parmesan cheese shaved
  • 2 Tablespoons pepitas
  • 2 Tablespoons pomegranate arils
  • VINAIGRETTE:
  • 1 cup pomegranate juice
  • 2 cloves garlic minced
  • 2 Tablespoons shallots minced
  • 2 Tablespoons honey
  • 2 Tablespoons Champagne vinegar
  • 3/4 teaspoon salt
  • 1/2 cup olive oil

Instructions

  1. Preheat oven to 350ºF.
  2. Arrange sliced apples and pears on 2 baking sheets.
  3. Roast apples and pears for 25-30 minutes, checking frequently. (You want the fruit to soften, but to still hold it's shape).
  4. Remove from the oven and allow fruit to cool.
  5. While the fruit is roasting, start the vinaigrette.
  6. In a small saucepan, reduce pomegranate juice by half, to 1/2 cup.
  7. Add garlic, shallots, honey, champagne vinegar, and salt to blender or food processor and pulse until smooth.
  8. Add cooled, reduced pomegranate juice to blender.
  9. With blender or food processing running, add oil and blend for 1-2 minutes until fully emulsified.
  10. Pour into a glass jar and set aside.
  11. On a platter or in a large bowl, arrange spinach and arugula mix.
  12. Arrange roasted apples and pears over greens.
  13. Sprinkle thinly sliced red onion over fruit.
  14. Spread shaved parmesan cheese over salad.
  15. Spoon pepitas and pomegranate arils over the top of the salad.
  16. Dress with pomegranate vinaigrette just before serving.
  17. Serve and enjoy!