From early fall to winter, small deciduous shrubs bear beautiful bulbous fruits called Pomegranates. This tasty fruit resembles millions of little red jewels and can be tedious to eat. Well worth the time to prepare, flavors harmonize on the palate when combined with acidic flavors like lime and feta. Take this healthy fare to the max by adding another fall friend, the pear.
4 handfuls baby spring greens
2 ripe pears, sliced
1 large pomegranate
1 cup feta, crumbled
When seeding pomegranates, it is wise to wear an apron. This jewel tone fruit can stain easily during preparation.
Prepare your pomegranate by scoring the top with a knife much like you would when peeling an orange. Place your thumbs in the middle of your score and break open the fruit. Gently pull the seeds away from the skin and set aside.
Begin to build your salads by placing one handful of baby spring greens on each plate. Divide slice pears among each salad. Top with pomegranate seeds and feta. Finish each salad with a drizzle of lime dressing and cracked pepper.
1/2 cup fresh squeezed lime juice
2 tablespoons olive oil
1 teaspoon honey
1/4 teaspoon ginger, grated
dash cayenne, optional
Whisk all ingredients together and pour over salad. Enjoy!
Note: Cayenne is optional but can add an extra zesty flare and a nice contrast to this sweet salad.