Winter Pear, Pomegranate & Swiss Salad with Poppy Seed Dressing
User Reviews
5
Winter Pear, Pomegranate & Swiss Salad with Poppy Seed Dressing
Description
The Winter Pear, Pomegranate & Swiss Salad recipe features a fresh green base of chopped romaine lettuce paired with flavorful garnishes like thinly sliced Bartlett or D'Anjou pear, jewel-like pomegranate seeds, toasted pecans for a nutty crunch, and grated Swiss cheese adding a mild creaminess. The poppy seed dressing is made by dissolving sugar with dry mustard and salt in apple cider vinegar, then whisking in vegetable oil, grated onion, and poppy seeds, creating a glossy, balanced dressing that complements the salad ingredients.
The contrasting textures—from crisp lettuce, juicy fruit, crunchy nuts, to soft cheese—make this salad lively and refreshing. The slightly sweet and tangy dressing brings all the elements together, enhancing their natural freshness. This salad works well as a starter or a side dish to roasted meats or grain bowls in winter months.
To prepare ahead, the salad components can be stored separately in the refrigerator for up to two days before assembling and dressing. The poppy seed dressing can be made in advance and refrigerated for up to three weeks, and it freezes well for longer storage. Dress the salad just before serving to maintain crispness and texture.
Ingredients
Dressing
- 1 cup granulated sugar
- 2 teaspoons mustard powder dry
- 1 teaspoons table salt
- ⅔ cup apple cider vinegar
- 2 cups vegetable oil
- 3 Tablespoons onion grated
- 2 Tablespoons poppy seeds
Salad
- 1 head romaine lettuce washed and dried
- 1 pomegranate
- 1 pear (Bartlett or D'Anjou)
- ½ cup pecans chopped, toasted
- 1 cup swiss cheese grated
Instructions
Dressing
- In a medium-size pot, combine the sugar, dry mustard, salt, and apple cider vinegar over medium heat. Cook for 4-5 minutes, stirring occasionally, just until the sugar completely dissolves, then remove from heat.
- Slowly pour the oil into the cider mixture, whisking constantly while adding. Add the grated onion and poppy seed to the warm dressing and whisk well. Pour into a large jar or divide among multiple small jars and refrigerate until chilled. Shake well before serving.
Salad
- For the salad, slice the pear into thin slices and remove the pomegranate seeds from the skin of the pomegranate. Coarsely chop the lettuce and pecans, then grate the Swiss cheese. Combine all salad ingredients in a bowl, then toss or plate each salad individually. Serve with poppy seed dressing.
Notes
- Keep salad ingredients separately refrigerated and undressed for up to 2 days before serving.
- Prepare poppy seed dressing ahead; it keeps refrigerated for 3 weeks and can be frozen for up to 3 months.
- Slice pears just before serving to avoid browning and maintain freshness.
- To toast pecans, heat in a dry pan until fragrant and golden, then cool before adding to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Calories | 736kcal | 37% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 65g | 100% |
| Saturated Fat | 47g | 235% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 326mg | 14% |
| Potassium | 378mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 34g | 68% |
| Vitamin A | 6937IU | 139% |
| Vitamin C | 8mg | 9% |
| Calcium | 179mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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