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; and it’s even prettier served in, and on, my new Rachael Ray Cucina Stoneware.
PotsandPans.com is our Holiday Progressive Dinner sponsor for Week 2 of scrumptious #HolidayRecipes; and they have so many fabulous tools and products to help in the kitchen and dining room. The six of us have been testing and reviewing stoneware from their Rachael Ray Cucina line and I am in LOVE! The Cucina stoneware is available in five of the year’s hottest decorator colors — agave blue, almond, pumpkin orange, mushroom brown and cranberry red. Not only are these colors year-around beautiful, they’re also perfect for fall and winter holiday celebrations and get-togethers. I can’t imagine more welcome gifts for the foodies and home decor lovers on your Christmas list! The beautiful stoneware is oven-to-table, and fridge-to-table, perfect. There are so many different styles available for baking and serving – round and oval bakers, au gratins, loaf pans, serving platters, serving bowls, dinnerware, and more. I brought my Pear Pistachio and Pomegranate Salad to the table in the lovely Almond Oval Serving Dish and served it on Blue Agave Salad Plates from my dinnerware sets.
Rachael Ray Cucina Stoneware is heavy, dishwasher safe and every day beautiful as well as being easy to “dress up” to become special occasion perfect! The pieces and colors make it easy to mix-and-match a set that is perfect fro your family and home and they would make lovely Christmas, Hostess, Shower or Wedding Gifts. All of the Cucina Stoneware pieces are glazed in a way that gives them a rustic, hand-crafted, antique appearance. It fits my “style”, perfectly, and I am so excited to be able to select fabric and other decor, for my dining room decorating project, that complements and coordinates with that beautiful blue. Be sure to check out some of the other pieces and colors of Cucina Stoneware in the reviews my other Holiday Progressive Dinner hostesses are sharing, along with their AWE-mazing Holiday Salad recipes. Collect all 6 recipes!
Adventures in All Things Food: Hearty Holiday Chopped Salad
The Gunny Sack: Strawberry Pecan Pretzel Salad
Daily Dish Recipes: Holiday Avocado, Pomegranate and Spinach Salad
Flour on My Face: Fresh Fruit Pomegranate Salad
Will Cook for Smiles: Pomegranate Goat Cheese Salad
Wouldn’t you love to have some Rachael Ray Cucina Stoneware for your own kitchen and dining room?!!? Which color would you choose and what are your favorite pieces? Be thinking about that, for two reasons. 1) You need to add those specific pieces to your letter for Santa 🙂 and 2) you’re going to want to enter the fabulous Rachael Ray Cucina Stoneware giveaway that follows my DELISH Pear Pistachio and Pomegranate Salad recipe. Check out all your options on the PotsandPans.com website and I would encourage you to visit them on Facebook, as well. You won’t believe all the fantastic products they have to help you with all that keeps you busy at home!
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?
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 MeyerLemon 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. I loved mine in the Rachael Ray Cucina Stoneware Oval 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.
a Rafflecopter giveaway