Tasteful Tuesday

Image source: https://cafejohnsonia.com/2016/11/shaved-fennel-asian-pear-salad-with-pomegranate-watercress.html
*Image not representative of recipe below.

Healthy Recipe of the Week

The days are growing longer.

The temperatures are warming.

The sun is shining.

Summer is around the corner!

How about a tasteful salad fit for a warm spring or summer day?

Pomegranate and Pear Salad


  • 3 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Champagne Vinegar
  • 1 1/2 teaspoon Honey Mustard
  • 1/4 teaspoon Kosher Salt
  • 1 1/4 teaspoons Freshly Ground Black Pepper
  • 12 cups Fresh Baby Kale (*may substitute for mixed greens)
  • 4 Pears (*cored and thinly sliced)
  • 1 cup Fennel Bulb (*thinly shaved)
  • 1/2 cup Pomegranate Arils
  • Local Honey, to taste


Whisk together olive oil, champagne vinegar, honey mustard, salt, and black pepper in a large bowl. Add greens of choice. Toss to coat. Arrange greens in a shallow serving bowl. Top with pears, fennel, and pomegranate arils. Light drizzle with honey. 

Yields: 8 servings

Preparation Time: 20 minutes






Magnolia Journal. (2022 Winter). Pomegranate and pear salad. P. 69.


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