Pumpkin pancakes were what my family requested for morning. I didn’t have any more pumpkin, but I DID have a can of yams, so I created this recipe. It’s the ideal option for a fall breakfast!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- 3 cups green leaf lettuce, rinsed and torn
- 1 Bartlett or Anjou pear – halved, cored, and cut into slices
- ⅓ cup pomegranate seeds
- 1 tablespoon vegetable oil
- 2 tablespoons pomegranate juice
- 1 tablespoon lemon juice
- 1 teaspoon prepared Dijon-style mustard
- ½ tablespoon honey
- ground black pepper to taste
Instructions
- Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
- Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.
Reviews
I added Feta and more mustard. It was very good.
I need to learn an easier way to remove the pomegranate seeds. I made no changes the first time and it was decent but tonight, I’m going to add a little gorgonzola cheese to see if that punches it up.
It was awesome. Added goat cheese and candied pecan. And used 2/3 lemon juice. Must eat right away
I’ve made a few times and love it. But adding now b/c of necessary mods this evening… thought I had a pomegranate – but didn’t. So… used (pure) cranberry juice for dressing, then added more pear for crunch. Threw some pear slices into dressing while boiling. Also added some cotija cheese – mostly b/c I had it – and it made dressing smoother. Good! Moral being – this is really good recipe open to changes!
Needs a cheese like feta crumbles to balance out the acidity.
Absolutely delicious. Relatively lot fat dressing. We did add some bleu cheese to the salad, and the creaminess was a nice contrast. This is a keeper. As Someone else said, it’s not spectacular, but we had the ingredients on-hand, and it was a nice winter salad.
This was OK, but I’ve had other pear salads that I liked better. The pomegranate was a nice touch though. We found that we wanted something savory in it to balance the sweetness of the other ingredients so we added Gorgonzola cheese and crunchy onions.
I liked the pear and pomegranate flavor combination. You really need a fairly strong green. I used romaine, but I think it would be better with spinach (unfortunately one of our guests can’t eat spinach). My disappointment was with the salad dressing. It just didn’t pack much of a punch. The mustard in the dressing was a nice touch, but in the end it was a little bland.
I added a bit more mustard to the dressing, and topped with some feta cheese. This was a real hit at Thanksgiving. My husband wants it at Christmas, too ??
Easy to make and very refreshing. Will definitely make it again.
Beautiful salad for special occasions! I crushed the seeds in my garlic press and was very impressed with how wonderful the dressing turned out. Reviews were that is was “refreshing!”
I made this for Christmas lunch. I doubled the dressing recipe and got 4-6 servings of the dressing. It really was delicious and complimented our steak dinner so well.
This has become one of my classic annual salads for the Thanksgiving feast i host for friends in Germany, flavorful and seasonal.
A beautiful and delicious salad!
My family liked this very much when I made it with fresh pears. However, because it is not always easy to find good fresh pears, I will try it with canned pears that are drained. I don’t expect it to be as tasty as the fresh, but we enjoyed the flavors so much that it is worth a try. Thanks for sharing.
It was an alright dish. Will not make again. It needed something else and was overly sweet for my taste.
Good but not over the top
Delicious! Will definitely use it again.
Added Blue Cheese Crumbles, OMG good
Yum
Loved this. Light and fresh with just a little sweetness, not too much. I added chopped walnuts, which added a satisfying crunch (and some protein). Next time I might add a little goat cheese.