In the midst of the season of cozy foods, like mac and cheese and creamy soups and even braised short ribs, I like to balance things out with a salad. But when I enjoy a winter salad, I want it to use seasonal ingredients! This pear, prosciutto, and pomegranate salad uses lots of seasonal ingredients for a salad recipe that’s perfect for this time of year and should be added to your Christmas menu. With sweet and spicy roasted walnuts and pepitas, green pear, and pomegranate arils, you’re making a recipe that’s seasonal and delicious. Topped with crispy prosciutto for a salty kick, this will be a salad that everyone enjoys!
The crispy prosciutto on this salad is my favorite part about it! It’s so salty and savory and also adds a great crunch. It does cook up very quickly, so you will need to keep an eye on it in the oven. It’s saltier than bacon as well, but you could also use cooked and crumbled bacon as a substitute. The walnuts and pepitas are roasted together with olive oil, salt, pepper, cinnamon, and a pinch of cayenne. You’ll want to put this perfectly spiced crunchy topping on every salad. The creamy gorgonzola cheese provides some balance and the green pear and pomegranate add the perfect sweetness to the salad. I like using green pear in this salad because they hold their shape and I like the tangy, bright flavor.
On our Christmas menu this year, we have beef tenderloin, my green bean casserole, twice-baked mashed potatoes, sweet potato casserole, stuffed mushrooms, and of course this pomegranate salad! I’m still not sure what to make for dessert. Last year I made a red velvet cake but with just the six of us celebrating together, I had so much leftover. This year I might make my cranberry apple crisp.
I have a few new recipes coming for Christmas still, but there are plenty already on my blog to help with your menu planning!
- ¾ cup chopped walnuts
- ¾ cup pepitas
- 1 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. pepper
- ½ tsp. cinnamon
- Pinch of cayenne pepper
- 4 oz. prosciutto
- 6 oz. spring mix
- ¾ cup pomegranate arils
- 1 green pear, sliced or chopped
- ¼ cup gorgonzola cheese crumbles
- 4 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. honey
- Juice of ½ a lemon
- Salt and pepper to taste
- Preheat oven to 375 degrees Fahrenheit. On rimmed baking sheet, spread your walnuts and pepitas. Drizzle with olive oil, then sprinkle with salt, pepper, cinnamon and cayenne.
- On a separate baking sheet, spread the prosciutto. Place the pans with the prosciutto as well as the walnut + pepita mixture in the oven for 10-15 minutes until the nuts are toasted and the prosciutto is crispy.
- Make your vinaigrette. In a small bowl, whisk together the olive oil, vinegar, honey, and lemon. Add salt and pepper to taste.
- Meanwhile, assemble the rest of the salad. In a large bowl place the spring mix, pomegranate arils, and pear. Add the nut mixture and prosciutto, drizzle with the dressing, and toss to combine.
- Serve immediately topped with gorgonzola cheese.
- Enjoy!
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