Perfectly Poached Pear Salad
Dress up you holiday table! Poached pears, dried cranberries, fresh pomegranates, candied pecans and romaine in an tangy balsamic vinaigrette. Festive and Delicious!
Servings: 4 -6 servings
Ingredients
POACHED PEARS
- 4 Bosc pears peeled, cored and quartered
- 1 cup sugar
- Optional additions:
- 1 cinnamon stick
- 1 lemon half
- 2 teaspoon whole cloves
- 1 split vanilla bean
- 6-8 fresh ginger slices
BALSAMIC VINAIGRETTE
- 7 teaspoon balsamic vinegar
- 1 teaspoon shallot
- 3/4 teaspoon mayo or vegan mayo
- 1 teaspoon Dijon mustard
- 4 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
CANDIED PECANS (Adapted from Minimalist Baker)
- 1 cup pecans
- 4 teaspoon coconut oil
- 2 tablespoon coconut sugar
- 4 teaspoon maple syrup
- Generous Pinch of sea salt
- Generous Pinch of cinnamon
5oz container of romaine or mixed greens (could use more lettuce if ok with less toppings)
1/4- 1/2 cup Dried Cranberries, pending tastes
1/4 - 1/2 cup Pomegranates, pending tastes
Instructions
POACHED PEARS
- In a large sauce pan, heat 1 quart water & sugar until sugar is dissolved. (Add any of the additional ingredients if you wish.)_
- Add pears & cover with a round of parchment paper, w/ a small hole cut in the center.
- Keep the liquid at a very low boil, simmer pears until cooked through, 15 to 25 mins.
- Remove from heat and let the pears cool in the liquid.
- OPTIONAL: After poaching the pears, while the liquid is still warm, add 1/2 cup dried cranberries and let them plump.
CANDIED PECANS
- Preheat oven to 350 degrees F.
- Place raw pecans in single layer on parchment-lined baking sheet and toast for 4 minutes.
- Meanwhile, mix remaining ingredients in a heat proof bowl.
- Remove pecans from oven and add to bowl with remaining ingredients. Gently stir to combine and place back on parchment lined baking sheet in single layer.
- Place back in oven and bake for another 4-6 minutes or until fragrant and golden brown.
- Set aside to cool.
- Store extra pecans in an a well sealed container.
BALSAMIC VINAIGRETTE
- In a small bowl whisk all ingredients together. Set Aside.
ASSEMBLE
- Mix lettuce with some vinaigrette. Top with pears, pecans, and cranberries then mix more vinaigrette to taste, and garnish with pomegranates.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Phenomenal with our Christmas ham and sweet potatoes meal. A few adjustments:
Nuts: use less syrup and add a few dashes of cayenne to make the pecans a spicy alternative in the salad – the pears, dressing, pomegranates and cranberries are all sweet; use organic red leaf lettuce for a soft foundation for these exceptional toppings. if you decide to plump the cranberries in the poached pair liquid, be sure you either have cloves in a sachet or remove them first to avoid hand picking through to separate cloves from cranberries. Major success!