Pomegranate pear salad in a jar
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Pear slices, spinach, pomegranate seeds, pecans and blue cheese in a quart jar with a sherry vinaigrette.
Ingredients
- 1 pear cored and thinly sliced
- 3 cups spinach leaves divided
- 1/2 cup pomegranate seeds
- 1/4 cup roughly chopped pecans
- 2 ounces crumbled blue cheese
- 3 tablespoons Sherry Vinaigrette
- 1 quart-size Mason jar
Sherry Vinaigrette
- 2 1/2 tablespoons sherry vinegar
- pinch of salt
- freshly ground black pepper to taste
- 3 tablespoons olive oil
Equipment
- mason jars
- cutting board
- chef’s knife
- whisk
Directions
- Make the vinaigrette: whisk the vinegar, salt and pepper together, then slowly whisk in the olive oil until it thickens.
- Lay the pear slices in the bottom of the jar.
- Add 2 cups spinach, then the pomegranate seeds, another 1/2 cup spinach, and the pecans.
- Top with the last 1/2 cup spinach and the blue cheese.
- Press a piece of parchment paper into a small cup shape at the top of the jar and pour the vinaigrette into it.
- Close the jar and refrigerate until you are ready to eat.
Notes
Keep refrigerated at 40°F (4°C) or below.
The dressing sits in a parchment cup on top, not on the bottom. Pears may brown, so eat it within 1 to 2 days.
The dressing sits in a parchment cup on top, not on the bottom. Pears may brown, so eat it within 1 to 2 days.
Nutrition
Serving: 517g | Calories: 959kcal | Carbohydrates: 52g | Protein: 19g | Fat: 78g | Saturated Fat: 18g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 729mg | Potassium: 1159mg | Fiber: 14g | Sugar: 31g | Vitamin A: 8913IU | Vitamin C: 43mg | Calcium: 435mg | Iron: 4.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); pear counted as pears, sherry vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.