Poached Pear And Pomegranate Salad With A Maple Sherry Dressing
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 salad!
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Serves: 2
Calories: 928kcal
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
Recipe inspired by: New York, USA
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore, we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore, results may vary.
Nutrition
Calories: 928kcal | Carbohydrates: 100g | Protein: 5g | Fat: 51g | Saturated Fat: 7g | Sodium: 183mg | Fiber: 14g | Sugar: 68g | Net Carbohydrates: 87g
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