The City Magazine Since 1975

Chopped Pomegranate Salad

Serves: 8-10 Cook Time: 5-8 minutes
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  • 8 cups chopped Romaine, Bibb, or red leaf Lettuce, packed
  • 1 1/2 cups chopped walnuts, lightly toasted (*see instructions)
  • 1 1/2 cups crumbled Gorgonzola cheese
  • 2 pears, cored and diced

For the dressing:

  • 1/3 cup pomegranate juice
  • 2 tsp. honey
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2/3 cup extra-virgin olive oil

In a small bowl, whisk all dressing ingredients except the oil until well combined. Add the oil in a slow stream, whisking continuously. Place greens in a large bowl. Just before serving, toss with dressing and top with walnuts, cheese, and pears. *To toast walnuts, preheat oven to 350°F. Spread nuts on baking sheet and broil for about five to eight minutes, taking care not to burn them. Remove, turn over nuts, repeat. Remove and let cool before adding to other ingredients.

10 minutes