A beautifully fresh flavour combination with crisp, juicy pomegranate and sweet poached pears. Drizzled in a tangy maple-sherry dressing and topped off with delicious candied walnuts – the ultimate summer pear salad!
My best friend and I recently visited New York to celebrate her birthday (which you can read about here).
It was our first time to The Big Apple and it was one of those trips and you know you’ll remember for the rest of your life – filled with fun, laughter, amazement… and incredible food.
As a special treat for her birthday we visited a place called the Rainbow Room, located in the Rockefeller Centre. We’d been given a tip that we should visit in the early evening so we could watch the sun set over New York whilst we drank cocktails and had a bite to eat. Honestly it was the best part of our trip (which was all-round incredible!). A genuine MUST-NOT-MISS if you are going to New York soon – it was breathtakingly beautiful.
Whilst we were enjoying our incredible evening, we sipped on delicious cocktails and ordered a light dinner. I opted for the poached pear and pomegranate salad, which came with a maple sherry dressing. It was divine!
The flavour combination was fresh with crisp, juicy pomegranate and beautifully sweet poached pears. The maple sherry dressing added a welcome tang, making this recipe re-creation top of my summer salad repertoire with its perfectly complimenting flavours. I’ve topped my version off with some delicious candied walnuts!
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Poached Pear And Pomegranate Salad With A Maple Sherry Dressing
Ingredients
Poached Pears:
- 750 ml water
- 250 ml white wine
- 4 pears
- 30 g coconut sugar
- rind of one orange
- 1 vanilla pod
Maple Sherry Dressing:
- 70 g olive oil
- 50 g sherry vinegar
- 45 g maple syrup
- 10 g dijon mustard
Candied Walnuts:
- 40 g walnuts
- 20 g coconut nectar (you could also use coconut sugar or agave)
- 5 g dairy free margarine
- 1 pinch sea salt
Salad Base:
- 160 g mixed salad leaves (baby leaf works best)
- seeds from one pomegranate
Instructions
Poaching the pears:
- Peel the pears and place them in a saucepan just big enough to fit them in standing up.4 pears
- Add the water, wine, sugar, orange rind and vanilla pod. The liquid should come up to the top of the pears so that they are fully submerged.750 ml water, 250 ml white wine, 30 g coconut sugar, rind of one orange, 1 vanilla pod
- Bring to the boil and simmer for 25 minutes.
- Once the pears have been poached, carefully remove them from the pan, dispose of the liquid and leave the pears to cool fully. Once they are cool, place them in the fridge because the cooler they are, the easier it will be to slice them.
- When you are ready to serve, slice the pears, discarding the core.
Making the candied walnuts:
- Put all of the candied walnut ingredients in a small frying pan and fry for 2-3 minutes, stirring a couple of times until the nuts are fully coated.40 g walnuts, 20 g coconut nectar, 5 g dairy free margarine, 1 pinch sea salt
- Transfer the walnuts to a bowl and leave them to cool.
Put the salad together:
- Put all of the dressing ingredients into a small bowl or jug and whisk until fully combined.70 g olive oil, 50 g sherry vinegar, 45 g maple syrup, 10 g dijon mustard
- Divide the salad leaves into two bowls.160 g mixed salad leaves
- Sprinkle with fresh pomegranate seeds, candied walnuts, poached pear slices and a drizzle of maple sherry dressing.seeds from one pomegranate
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
