Crunchy Apple-Pear Salad with Pomegranate, Pine Nuts & Yogurt
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Unrated
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
6 people
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Course
Salad
Crunchy Apple-Pear Salad with Pomegranate, Pine Nuts & Yogurt
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1/3 cup pine nuts
- 2 teaspoons icing sugar
- 1 pomegranate
- 4 clementines
- 1 apple Granny Smith
- 1 honeycrisp apple
- 1 Anjou pear
- 1/2 cup Greek yogurt full-fat
- 2 Tablespoons pure maple syrup
- 2 mint fresh sprigs
Instructions
- Preheat the oven to 350F. Rinse the pine nuts under cool water and drain well. Spread on a baking sheet and sprinkle with icing sugar. Toast in the oven for 5-6 minutes until light golden. Cool completely.
- Slice pomegranate in half. Hold one half over a bow, cut side down, and smack it with a wooden spoon so that the seeds fall down through your fingers. Reserve the seeds.
- Squeeze the other half of pomegranate into a large bowl. Juice three of the clementines into the bowl as well.
- Core the apples and pear with an apple corer, if available, then slice the fruit as thinly as possible. (I use a mandoline slicer) Place three quarters of the slices into the fruit juice to soften, and slice the remaining into matchsticks.
- Arange the thinly sliced fruit o n a large serving platter and top with matchsticks. Dollop the yogout o top and drizzle the whole salad with maple syrup.
- Sprinkle the pomegranate seeds and the pine nuts on top of the salad. Tear a few mint leaves off the stalk, bruise slightly and sprinkle on the salad.
- Zest the remaining clementine all over the salad and drizzle with a little of the remaining pom-citrus juices. Serve at once.
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