I simply couldn’t see how those seeds were going to work in a salad. They looked as if they were the sort of things that would immediately get stuck in your teeth and detract.
When I tossed them in—reluctantly—and bit into my first seed as part of the mix, it unleashed a tiny burst of pomegranate juice that was the perfect tart/sweet addition to the salad. The seed casing then seemed to dissolve in my mouth. I’m pleased to report that not one seed got stuck. I don’t think this salad would be nearly as delicious without it. (Plus the skin from the seeds is thought to add fiber to the diet.)
The recipe called for 4 cups cubed turkey breast, but as I do with many recipes, I subbed cooked chicken breast, which I’m more likely to have on hand. We loved the pear/avocado combo and the topping of blue cheese and honey-roasted sliced almonds. The cider vinegar/honey/Dijon mustard dressing was wonderful.
This would be a scene-stealer salad at a bring-a-dish event or merely one your family will enjoy down to the last morsel in the bowl.
Pear Harvest Salad
2 packages (5-ounces each) spring mix salad greens
4 cups cubed cooked turkey breast (I used chicken breast)
2 medium pears, sliced
1 medium ripe avocado, peeled and cubed
1/2 cup pomegranate seeds
1/2 small red onion, thinly sliced
6 tablespoons cider vinegar
1/4 cup olive oil
3 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt (or salt substitute)
1/4 teaspoon pepper
1/2 cup crumbled blue cheese
1/2 cup honey-roasted sliced almonds
Divide spring mix among six plates. (I merely put my spring mix in a big salad bowl and tossed all ingredients together instead of dividing the mix.) Layer with turkey, pears, avocado, pomegranate seeds, and onion. Whisk the dressing ingredients; drizzle over salad. Sprinkle with cheese and almonds. Makes 6 servings. (Recipe source: Taste of Home Thanksgiving Recipe Cards)