Recipe
Ingredients:
Dressing –
- 2 tbs olive oil
- 2 tsp maple syrup*
- 1 tbs balsamic vinegar*
- 1 large garlic clove, crushed
Salad –
- 3 cups shredded mixed greens – I used baby spinach & kale
- 1 pear, sliced
- 2 tbs pumpkin seeds*
- 1 pomegranate
- 3 tbs flaked coconut*
Method:
- Remove seeds from pomegranate and place in a large salad bowl with remaining ingredients.
- Place all dressing ingredients in a small bowl & whisk until combined. Pour over salad and mix. Enjoy.
When someone tells you about salad, the first thing that pops into your mind would be lettuce. Although lettuce is the primary ingredient for most salads, it’s not really a necessity for some salad recipes. Salads can be made from just about any ingredient you can think of and if you want to change things up a bit, fruit can be the best way to do it.
This fall salad recipe with pomegranite seeds, persimmons, and Asian pears is perfect if you’re trying to add more cruciferous vegetables to your diet. The combination of these delicious fall fruits go great with the crunchiness of the cabbage and the tangy zest of the citrus vinaigrette and pomegranite seeds.
Hi Bec, thanks for sharing this xox. I made it last week and it was so nice but so easy. Especially compared to so many other recipes of similar salads out there :):)