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Pomegranate Pear Avocado Salad for Christmas

A fresh and colorful salad featuring crisp romaine, sweet pear, creamy avocado, tangy goat cheese, and crunchy pistachios, all tied together with a bright citrus vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 head romaine, washed and chopped into bite-sized pieces Choose firm, crisp leaves.
  • 1 ripe pear, cored and diced Use a ripe yet firm pear.
  • 1 medium avocado, peeled, pitted, and diced Toss with lemon or lime juice to slow browning.
  • 2/3 cup shelled pistachios Chopped walnuts or pecans can be used as substitutes.
  • 2/3 cup crumbled goat cheese Blue cheese or feta also works well.
  • 1/2 cup diced red onion About half a small onion.
  • 1 fruits seeds from a pomegranate Fresh pomegranate seeds add color and burst of flavor.
For the Citrus Vinaigrette
  • 1/3 cup orange juice Freshly squeezed if possible.
  • 1/4 cup white balsamic vinegar Or use white wine vinegar.
  • 1 tablespoon honey Optional for sweetness.
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil

Method
 

Whisk the Citrus Vinaigrette
  1. Add the orange juice, white balsamic vinegar, optional honey, kosher salt, black pepper, and olive oil to a small bowl. Whisk for about 30 seconds, or until the dressing looks blended. Taste it and adjust the seasoning if needed.
Prepare the Produce
  1. Wash and dry the romaine, then chop it into bite-sized pieces. Core and dice the pear, peel and dice the avocado, and dice the red onion. Remove the seeds from the pomegranate if they are not ready to use. For a little extra help against browning, toss the avocado with a small squeeze of lemon or lime juice.
Build the Salad
  1. Place the romaine in a large serving bowl. Add the diced pear and avocado, pistachios, crumbled goat cheese, red onion, and pomegranate seeds. Keep the ingredients in separate piles for an arranged look or spread them evenly over the greens.
Dress, Toss, and Serve
  1. Drizzle the vinaigrette over the salad a little at a time. Toss gently until the leaves and toppings are lightly coated. Serve the salad right away for the best crunch and freshest color.

Notes

For best texture, keep the salad components and vinaigrette separate until serving. Most prepared ingredients keep well for about 1 to 2 days, though cut avocado and pear are best used sooner. Assemble shortly before serving for optimal freshness.