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Ingredients
Salad
- 2/3 cup chopped walnuts or pecans, toasted
- ¾ cup pomegranate arils
- 3 oz feta cheese, crumbled
- ½ cup dried cranberries
- 2 Bartlett pears (firm but ripe), cored and sliced
- 9 oz baby spinach
Dressing
- ¼ cup apple cider vinegar
- 3 Tbsp extra-virgin olive oil
- 1 ½ Tbsp honey
- 1 tsp dijon mustard
- Salt and pepper, to taste
Prep Time: 20 minutes
Yield: About 6 servings
Directions
Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with desired amount of dressing then toss to evenly coat. Serve immediately.
Source: Pear, Pomegranate and Spinach Salad – Cooking Classy
Image Credit: Pear, Pomegranate and Spinach Salad
Adapted with some changes from Williams Sonoma
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