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Spinach-pomegranate Salad with Pears & Hazelnuts

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 15 min
  • $
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 1/4 teaspoon fresh thyme leaves, minced
  • 1 head radicchio, shredded
  • 1/2 cup coarsely chopped toasted hazelnuts
  • 1 Bartlett pear, cored, quartered and thinly sliced
  • 3 tablespoons balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • sea salt and black pepper, to taste
  • 5 ounces spinach leaves
  • 1/2 cup pomegranate seeds

Directions

Prep: 1. Mince thyme leaves. 2. Chop/cut radicchio, hazelnuts and pear. Make: 1. Whisk together balsamic vinegar, oil, thyme, salt, and pepper. 2. In a large bowl, mix spinach, radicchio, pomegranate seeds, hazelnuts, and pears with dressing. Serve.

Notes

Use hazelnut oil to amp up the toasted-nut flavor in this salad.

Goes great with these recipes

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