I love a good salad any season of the year! The varieties of pears are sweet a juicy right now and pomegranates are making their appearance in the market stands! I paired these fruits with avocado, pecans and blue cheese and came up with a fantastic mix.
Have you checked out the nutrition profile of the big seedy pomegranate fruit? It’s remarkable…Pomegranate contain unique and powerful substances. Punicalagans, a very potent antioxidant, is responsible for making pomegranate juice nearly 3 times higher in anti-oxidants than green tea and red wine (two favorites of mine as well)!
Additionally, punicic, the main fatty acid found in the fruit, is responsible for an array of health benefits. These substances help fight specific cancers, joint pain, heart disease, exercise performance, memory, and among a hefty list, also erectile dysfunction by increasing blood flow… Worth the effort of picking out these tiny seeds (called arils)
Try adding into your diet whenever possible. Here is a fantastic recipe you’re sure to make more than once! (serves 4 salad plate sized servings)
- 6 cups baby spinach
- 2 cups cut or torn radicchio
- 1 avocado sliced
- 1 pear sliced
- 1 small pomegranate (approx 3″)
- 1/3 cup blue cheese crumbled (pictured with Amish Blue)
- 1/3 cup chopped pecans
- 1/4 cup extra virgin olive oil
- 1/8 cup basalmic vinegar
- 1 tsp dijon mustard
- Prepare a bed of spinach and radicchio on each plate (about 1.5 cup spinach and 1/2 cup radicchio)
- Add sliced avocado and sliced pear.
- Top with blue cheese, pecans and 1/4 pomegranate on each salad.
- Drizzle with salad dressing.