Best 3 Holiday Pomegranate Pear And Grape Salad With Candied Pecans Recipes
Indulge in a delightful and refreshing holiday treat with this stunning Pomegranate, Pear, and Grape Salad adorned with Candied Pecans. This vibrant and flavorful salad features a delightful medley of crisp pears, juicy grapes, and plump pomegranate arils, all tossed in a tangy honey-lime vinaigrette. The salad is further enhanced with the addition of crunchy candied pecans, adding a touch of sweetness and texture. This dish is not only visually appealing but also packed with nutrients, making it a perfect side dish or light lunch option. Additionally, the article offers a collection of tempting recipes to complement your holiday feast: a classic Mashed Potato recipe, a creamy Spinach Artichoke Dip, and a delectable Pumpkin Pie with a flaky crust. These recipes promise to tantalize your taste buds and create a memorable holiday dining experience.
Here are our top 3 tried and tested recipes!
HOLIDAY POMEGRANATE, PEAR, AND GRAPE SALAD WITH CANDIED PECANS
A stunningly gorgeous salad of rich autumn colors-- perfect for Thanksgiving entertaining, and all through the holidays! My candied pecans recipe recipe #117774 are absolutely wonderful in this salad!
Provided by BecR2400
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make candied pecans.
- In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
- Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
- Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
- Arrange candied pecans around the pears.
- Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
- Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.
Nutrition Facts : Calories 228.2, Fat 8.4, SaturatedFat 1.8, Cholesterol 3.2, Sodium 76.9, Carbohydrate 38.4, Fiber 5, Sugar 28.3, Protein 2.5
PEAR AND POMEGRANATE SALAD
A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Provided by JPMJ
Categories Salad Green Salad Recipes
Time 12m
Yield 2
Number Of Ingredients 9
Steps:
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g
HOLIDAY PECANS
These are great for parties or to put in gift bags during the holidays. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories Dessert
Time 35m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Heat oven to 300 degrees.
- Line a rimmed baking sheet with nonstick foil; set aside.
- In small bowl, stir together sugar, salt and cinnamon; set aside.
- In medium-sized bowl, whisk egg white and 1 T water until foamy.
- Add pecans to bowl and stir until coated.
- Pour in sugar mixture and melted butter, and stir well to combine.
- Spread pecan mixture in an even layer on prepared baking sheet and bake at 300 for 25 minutes, stirring occasionally.
- Remove from oven and cool completely.
Nutrition Facts : Calories 1087.9, Fat 86.7, SaturatedFat 15.8, Cholesterol 40.7, Sodium 796.3, Carbohydrate 81.9, Fiber 10.4, Sugar 70.6, Protein 10.5
Tips:
- Choose ripe and firm fruits: Select pomegranates that are heavy for their size, with a deep red color and no signs of bruising or blemishes. Opt for pears that are slightly firm and have a sweet aroma, and grapes that are plump and juicy.
- Cut the fruits uniformly: For a visually appealing salad, cut the fruits into uniform sizes and shapes. Use a sharp knife and make clean, even cuts.
- Toast the pecans: Toasting the pecans enhances their flavor and adds a delightful crunch to the salad. Toast them in a preheated oven or on a skillet over medium heat until they become fragrant and slightly browned.
- Make the candied pecans in advance: Candied pecans can be made ahead of time and stored in an airtight container at room temperature for up to a week. This saves time and allows the flavors to develop.
- Use a light and flavorful dressing: A simple dressing made with olive oil, lemon juice, honey, and a touch of salt and pepper is all you need to enhance the natural flavors of the fruits and nuts.
- Serve the salad immediately: This salad is best enjoyed when served fresh. The fruits and candied pecans retain their optimal texture and flavor when consumed shortly after preparation.
Conclusion:
The Holiday Pomegranate, Pear, and Grape Salad with Candied Pecans is a delightful and festive dish that combines the vibrant colors and flavors of the season. With its refreshing combination of sweet fruits, crunchy toasted pecans, and a light dressing, this salad makes an excellent addition to any holiday table. It's an easy-to-make recipe that delivers both taste and visual appeal, making it perfect for potlucks, family gatherings, or as a refreshing side dish during the holiday season.
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