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Roasted Pear & Arugula Salad With Pomegranate-Chipotle Vinaigrette

Roasted Pear & Arugula Salad With Pomegranate-Chipotle Vinaigrette
This Recipe Is:

WebMD Recipe from EatingWell.com

Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.

Ingredients
Prep: 30 minutes | Total Time: 1 hour
  • small ripe but firm pears
  • 1 tablespoon
    agave syrup, (see Note)
  • 1/3 cup
    unsweetened pomegranate juice
  • 1 tablespoon
    red-wine vinegar
  • 1 tablespoon
    extra-virgin olive oil
  • 1 tablespoon
    brown sugar
  • 1 teaspoon
    freshly grated orange zest
  • small shallot, minced
  • 1 small clove
    garlic, minced
  • 1/8 teaspoon
    sea salt
  • 1/8 teaspoon
    freshly ground pepper
  • 1/8 teaspoon
    ground chipotle chile, (see Note), or more to taste
  •  Pinch of
    ground cloves
  • 4 cups
    baby arugula
  • 2 cups
    mixed baby lettuces
  •  
    Pomegranate seeds, (optional; see Tip)
Instructions
  1. Preheat oven to 350°F.
  2. Slice off the base of each pear so it will stand upright. Use an apple corer (or small spoon) to remove cores, if desired, working from the base up. Peel if desired, but leave the stems on. Place the pears on a baking sheet and brush with agave syrup. Roast until browned and tender, 30 to 45 minutes, depending on the size and ripeness of the pears.
  3. Whisk pomegranate juice, vinegar, oil, brown sugar, orange zest, shallot, garlic, salt, pepper, chipotle and cloves in a large bowl or puree in a blender.
  4. Toss arugula and lettuce with the dressing in a large bowl and divide among 6 chilled plates. Set a pear on each plate and scatter some pomegranate seeds on the greens (if using).

 

Tip

Notes: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores.

 

Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets or online at penzeys.com.

 

Tip: To seed a pomegranate, fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen for up to 3 months.

Nutritional Information

Makes: 6 servings
  • Calories138
  • Fat3 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates30 g
    • Dietary fiber5 g
  • Protein1 g
  • Sodium61 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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