Spinach, Beet and Pear Salad with Pomegranate Vinaigrette
Delicious fall salad with a tart pomegranate vinaigrette and sweet, cinnamon sugared hazelnuts.
  • 4 cups spinach
  • 2 medium beets, roasted or jarred
  • 2 pears, sliced thin
  • 1 15oz/425g tin mandarin oranges
  • ½ red onion, sliced
  • ½ cup sugared, candied hazelnuts
Pomegranate Vinaigrette
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons honey or agave syrup
  • juice of lemon/lime/orange
  • ⅓ cup olive oil, extra virgin
  • salt and pepper
  1. Not much direction needed!
  2. Arrange the salad on a plate and drizzle the dressing over the top.
  3. Sprinkle over the candied nuts.
Pomegranate Vinaigrette
  1. Whisk the molasses, honey, lemon juice together and drizzle in the olive oil.
  2. Taste for salt, pepper and sweetness, adjust as needed.
I used pomegranate molasses for the vinaigrette which you may or may not have. You could always sub with juice. The molasses does make a thicker, sweet tart vinaigrette.
Nutrition Information
Calories: 3271 Fat: 261g Saturated fat: 33g Unsaturated fat: 219g Carbohydrates: 244g Sugar: 177g Sodium: 424mg Fiber: 35g Protein: 24g
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/spinach-beet-and-pear-salad-with-pomegranate-vinaigrette/