Pear Pistachio and Pomegranate Salad is a super simple, but elegant and beautifully, colorful dish to add to your holiday menus. It’s light, crisp and healthy; and a perfect complement to traditional Thanksgiving and Christmas dishes that tend to be heavier and more high-calorie. The scrumptious, lemony dressing is so good I want to eat it with a spoon! It has the perfect balance of sweet and sour and the acidity will help to cut through the rich, high-fat content of many other holiday dishes, like gravies and sauces. This salad LOOKS absolutely gorgeous. It will be the colorful crown jewel on your holiday table!
How to Remove Pomegranate Arils
In prepping to make this easy salad, I realized that I do two very simple things that others might not have done before. First of all, removing the arils from a pomegranate can be a really simple process, but if no one has ever shown you, it may seem a little intimidating. Let me remove all the mystery. 🙂 Cut the pomegranate in half, horizontally, with the stem end at the top. Place half the pomegranate in your left hand (right hand if you’re left-handed), cut side down and hold it over a bowl or cutting board. Use a wooden spoon to firmly whack (no baby taps) the outside of the pomegranate. You need to not be too dainty with this step. You’re going to need good, solid whacks to loosen the arils. They will pop out into the palm of your hand, fall through your fingers and into the bowl. No messy peeling or running under water is necessary. Super fast and simple, right?
How to Make Cucumber Slice “Flowers”
Second, it’s easy to make your cucumber slices into “flowers”, without any special tools and equipment. It’s not super-fancy, but adds a little “polish”. I’ve done it so many times, I honestly don’t even think about it any more. But, when I was prepping for this salad, David walked in on me mid-process and said, “Cool. I didn’t know you could do that!”. lol I’m guessing since HE’S never noticed me doing it, I have probably not shared the tip with all of you. Simply peel the skin and cut the stem end off the cucumber. Using the tines of a fork, “cut” furrows down the length of the cucumber. Turn the cucumber and cut more furrows until you have done it around the entire perimeter of the cucumber. Then slice the cucumber, as usual. Your slices will have little “petals” all the way around.
- 1 head romaine lettuce, washed and chopped
- 2 cucumbers, peeled and sliced
- ½ cup red onion, diced fine
- 2 cups celery slices
- 2 red pears, cored and thinly sliced
- arils of 1 pomegranate
- 1 cup pistachios
- ¼ cup O White Balsamic Vinegar (or White Wine Vinegar)
- ½ cup O Meyer Lemon Olive Oil
- juice and zest of 1 lemon
- 1 Tablespoon sugar
- ¼ teaspoon quality sea salt
- Start by tearing or chopping your washed and dried Romaine lettuce into bite-sized pieces and placing it in the bottom of a large mixing bowl.
- Add the rest of the salad ingredients and toss to evenly distribute them.
- Once the ingredients are mixed, arrange the salad in your chosen serving bowl.
- Pour all the vinaigrette ingredients into the pitcher of your blender and blend on high speed to emulsify and combine all the ingredients.
- If you are serving it, immediately, pour the dressing over the salad and toss to evenly distribute. If you are serving, later, keep the salad and vinaigrette separate.
If you love this holiday salad recipe, be sure to check out