Pear and Pomegranate Spinach Salad
The beautiful Pear and Pomegranate Spinach Salad includes ribbons of savory prosciutto, crunchy walnuts, and creamy gorgonzola.
Servings 6
Ingredients
For the Salad
- 6 cups baby spinach
- 2 ounces prosciutto, thinly sliced
- 1 cup pomegranate seeds
- 1 Bosc pear, thinly sliced
- ½ cup walnuts, toasted
- ⅓ cup red onion, thinly sliced
- ⅓ cup gorgonzola cheese, crumbled
For the Dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 clove garlic, grated
- 1 tablespoon maple syrup
- 1 ½ teaspoons dijon mustard
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
To Make the Dressing
- Add the dressing ingredients into a small mixing bowl.
- Whisk until well combined and emulsified, then set aside while you prepare the salad.
To Make the Salad
- Add the baby spinach to a serving platter.
- Wash, core and thinly slice your pear. Add the pear slices in several bunches over the spinach.
- Tear each slice of prosciutto in half and add to the platter. Next add the toasted walnuts and thinly sliced red onion.
- Add the crumbled gorgonzola and pomegranate seeds.
- Drizzle the dressing over the salad right before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Pear and Pomegranate Spinach Salad
Amount per Serving
Calories
175
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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