Sunday, December 9, 2012

Winter Pomegranate, Orange, and Avocado Salad

Winter is a time full of heavy meats and rich stews, warm breads and plentiful sweets.  And in the midst of all of that, sometimes you just want a salad!  This one utilizes the fruits that are at their peak in the winter months, and is a great addition to any holiday meal.

Winter Pomegranate, Orange, and Avocado Salad

6-8 cups mixed salad greens or baby spinach (or a combination of both)
1 cup pomegranate seeds*
2 Clementine oranges, peeled, and segments separated and cut in half
1 large pear, peeled, cored and cut into 1/2" cubes
1 avocado, peeled, deseeded, and cut into 1/2" cubes
1/4 cup chopped red onion
1/2 tsp lemon juice
1 cup water
1 cup walnuts or pecans
2 T sugar
Poppy Seed Dressing

In a medium skillet over medium heat, cook sugar without stirring until melting and light brown in color.  Quickly toss in nuts and stir until evenly coated in sugar.  Pour onto waxed paper or parchment paper and place in freezer for 10 minutes.  When cooled, transfer nuts to cutting board and roughly chop.

In a small bowl, mix together lemon juice and water.  Dip pear cubes into water to prevent browning. Discard water, and set pears aside.

In a large serving bowl or salad bowl combine salad greens, oranges, onions and pears.  Top with avocados, pomegranate seeds, and chopped sugared nuts.  Serve with poppy seed dressing.

Serves 6 as a side dish.

*For tips on getting the pomegranate seeds out of the pomegranate, watch this helpful video by Martha Stewart. It's definitely my preferred method!

1 comment:

M said...

That sounds fabulous!! Definitely will have to try it this week/weekend.