Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette
Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette requires about 1 hour from start to finish. For $1.96 per serving, you get a side dish that serves 6. One serving contains 234 calories, 3g of protein, and 4g of fat. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 135 people have tried and liked this recipe. This recipe from Eating Well requires garlic, shallot, pomegranate juice, and ground chipotle chile. With a spoonacular score of 66%, this dish is pretty good. Roasted Pear and Arugula Salad with Pomegranate-Chipotle Vinaigrette, Arugula, Pear And Goat Cheese Salad With Pomegranate Vinaigrette, and Roasted Pear Salad with Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 tablespoon agave syrup, (see Note)
4 cups baby arugula
2 cups mixed baby lettuces
1 tablespoon brown sugar
1 small clove garlic, minced
1/8 teaspoon ground chipotle chile, (see Note), or more to taste
Pinch of ground cloves
1 tablespoon extra-virgin olive oil
1 teaspoon freshly grated orange zest
6 small ripe but firm pears
1/8 teaspoon freshly ground pepper
1/3 cup unsweetened pomegranate juice
Pomegranate seeds, (optional; see Tip)
1 tablespoon red-wine vinegar
1/8 teaspoon sea salt
1 small shallot, minced
Equipment:
apple corer
oven
baking sheet
blender
whisk
bowl
Cooking instruction summary:
Preheat oven to 350F.Slice off the base of each pear so it will stand upright. Use an apple corer (or small spoon) to remove cores, if desired, working from the base up. Peel if desired, but leave the stems on. Place the pears on a baking sheet and brush with agave syrup. Roast until browned and tender, 30 to 45 minutes, depending on the size and ripeness of the pears.Whisk pomegranate juice, vinegar, oil, brown sugar, orange zest, shallot, garlic, salt, pepper, chipotle and cloves in a large bowl or puree in a blender.Toss arugula and lettuce with the dressing in a large bowl and divide among 6 chilled plates. Set a pear on each plate and scatter some pomegranate seeds on the greens (if using).
Step by step:
1. Preheat oven to 350F.Slice off the base of each pear so it will stand upright. Use an apple corer (or small spoon) to remove cores, if desired, working from the base up. Peel if desired, but leave the stems on.
2. Place the pears on a baking sheet and brush with agave syrup. Roast until browned and tender, 30 to 45 minutes, depending on the size and ripeness of the pears.
3. Whisk pomegranate juice, vinegar, oil, brown sugar, orange zest, shallot, garlic, salt, pepper, chipotle and cloves in a large bowl or puree in a blender.Toss arugula and lettuce with the dressing in a large bowl and divide among 6 chilled plates. Set a pear on each plate and scatter some pomegranate seeds on the greens (if using).
Nutrition Information:
covered percent of daily need
