Pomegranate and Pear Salad is a minimalist simplistic salad that is perfect for the winter time. It’s refreshing yet rich and full of flavour. The dressing is tangy and is complimented with the ricotta. I made this recipe with ingredients from my first Misfits Market box. Now I wanted to add a little something extra to it. I had milk and vinegar so I made ricotta cheese with it.
This salad is a great salad for a Holiday Brunch, or even could be used as a dessert option. It’s simple it’s elegant and it’s inexpensive. You could even put this on a bed of spinach if you want some leafy greens in it. Pomegranate and Pear Salad is sure to be a favourite.
This recipe serves 2, but it’s easy to double or triple. Basically it’s 1 pear and pomegranate for every 2 servings.
- 1 Pear
- 1 Pomegranate (you will only use the seeds so you can buy just the seeds if that’s easier for you)
- Juice of 1 lemon
- Ricotta (I made mine from scratch but you can use store bought)
- 1 tbsp of Olive oil
- 1/4 tbsp of Balsamic vinegar
- 1/4 tbsp of red wine vinegar
- 1/4 tsp of honey
For the dressing combine the oil, vinegar and 1/2 of the lemon juice. Mix this then add the honey. This will cut the acid from the vinegar.
Slice the pear into thin wedges.
Season the Ricotta with the other half of the lemon juice.
I like to form a star shape with the pear slices then add the pomegranate seeds on top. Add the Ricotta as small dollops all over the salad. Finish by drizzling the dressing on top. If using a leafy green, you can arrange the pear slices on top of the greens, or toss everything together and add the ricotta after plated.