Pomegranates are bursting with anti-oxidants, they destroy breast cancer cells, and they may lower cholesterol and blood pressure. These are only available through the fall and early winter, so make this seasonal recipe now! Don't want to wait for the holidays? Make it for dinner today.
Step 1: Opening and peeling a pomegranate can be difficult. Check out how to open and peel a pomegranate with no mess. Peel and sperate the pomegrate seeds. Set aside 1/2 cup of the seeds.
Step 2: Core and cut the pear in half. Slice it into about 16 slices (8 per half), and then cut those slices in half.
Step 3: Dump your greens and cheese into a large salad bowl. Add the cut pears to the salad bowl. with the greens and cheese.
Step 4: Pour in the Berry Balsamic Vinaigrette, toss the salad with the vinaigrette, and fold in the pumpkin.
Step 5: Add pomegranate seeds last by sprinkling them on top.
*If you don't have the Roasted Candied Pumpkin Seeds or the Berry Balsamic Vinaigrette on hand, add about 15 minutes to the total time.
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