Fall Salad With Pear, Pomegranate And Orange Vinaig

Name: Fall Salad With Pear, Pomegranate And Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FRESH ORANGE VINAIGRETTE:; 3 Tablespoons Orange Juice, Preferably Fresh Squeezed; 2 Tablespoons Olive Oil; 2 Tablespoons Apple Cider Vinegar; 1 Tablespoon Honey; Salt And Pepper, to taste; FOR THE SALAD:; 1/2 cups Dry Red Quinoa, Cooked Until Just Tender; 1 Tablespoon Olive Oil; 1 cup Water; 1/2 cups Hazelnut Pieces; 5 ounces, weight Organic Mixed Greens; 1 Anjou Pear, Thinly Sliced; 1/4 pounds Crumbled French Feta Cheese; 1 Pomegranate, Seeds Removed; Salt And Pepper, to taste

Servings: persons

FOR THE FRESH ORANGE VINAIGRETTE:
3 Tablespoons Orange Juice, Preferably Fresh Squeezed
2 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey
Salt And Pepper, to taste
FOR THE SALAD:
1/2 cups Dry Red Quinoa, Cooked Until Just Tender
1 Tablespoon Olive Oil
1 cup Water
1/2 cups Hazelnut Pieces
5 ounces, weight Organic Mixed Greens
1 Anjou Pear, Thinly Sliced
1/4 pounds Crumbled French Feta Cheese
1 Pomegranate, Seeds Removed
Salt And Pepper, to taste

1
For the dressing:
2
Mix all ingredients in a small food processor, slowly pouring in olive oil until emulsified. Or whisk vigorously by hand in a small bowl. Set aside.
3
For the salad:
4
Rinse quinoa under cold water for 1 minute. Add the olive oil to a pan, heat and add quinoa to the pan, toasting the quinoa for about 1 minute. The water will start to evaporate off the rinsed quinoa. Add the water and a few dashes of salt. Bring to a boil, cover and turn down heat to medium-low. Cook until quinoa is just tender, about 10-12 minutes. Drain and set aside.
5
Toast the hazelnuts, about 5 minutes at 350u00b0F. Set aside.
6
To plate the salad, divide greens and pear slices amongst salad plates. Lightly sprinkle with quinoa, hazelnuts, feta, pomegranate seeds (about 2 teaspoons of each is all you need). Add a drizzle of dressing, salt and pepper to taste.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE FRESH ORANGE VINAIGRETTE:, 3 Tablespoons Orange Juice, Preferably Fresh Squeezed, 2 Tablespoons Olive Oil, 2 Tablespoons Apple Cider Vinegar, and more.

Yes, Fall Salad With Pear, Pomegranate And Orange Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fall Salad With Pear, Pomegranate And Orange Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions