Spinach, Pear and Pomegranate Salad




Ingredients

1/3 cup walnut pieces

3 Tbs. cider vinegar

2 Tbs. extra-virgin olive oil

1 Tbs. honey

1 tsp. Dijon mustard

1/4 tsp. salt

1/8 tsp. freshly ground pepper

8 oz. baby spinach

2 ripe pears, such as Bartlett, cored and sliced

1/2 cup pomegranate seeds

1/4 cup crumbled blue cheese (or could use 4 oz of goat cheese)

Directions

Preheat an oven to 350°F. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside.

In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt and pepper to make a dressing.

Add the spinach, pears, pomegranate seeds and walnuts to the bowl and toss gently to mix and coat well. Divide the salad among 4 plates or bowls and top each with about 1 Tbs. blue cheese. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4