Gorgonzola Spinach Salad with Bosc Pears, Walnuts + Pomegranate-Thyme Vinaigrette
I admit it freely – I got on the pomegranate bandwagon very late and mostly by accident, but I’m glad to finally be on it and sharing this recipe!
This beautiful salad and tasty vinaigrette couldn’t be simpler to make, and it’s eye-popping colors and unique flavors have never failed to impress. Pomegranates are in season from February to September in the Northern Hemisphere (see my Food Guide page for tips on cutting and extracting the seeds), so this salad is a perfect spring or summertime meal on its own or as an accompaniment.
GORGONZOLA SPINACH SALAD WITH BOSC PEARS, WALNUTS + POMEGRANATE-THYME VINAIGRETTE
Serves: 4 to 6
1/4 cup + 1 tbsp extra-virgin olive oil
3 tbsp rice vinegar
2 tbsp freshly squeezed pomegranate juice
1 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
1 tbsp honey
1 tsp dried thyme leaves
Freshly ground black pepper
6 ounces fresh baby spinach leaves
1 fresh Bosc pear, cored + thinly sliced length-wise
1/2 cup quartered walnuts
3/4 cup crumbled Gorgonzola or other soft blue cheese
3 tbsp fresh pomegranate seeds
1. In a small mixing bowl, whisk olive oil, vinegar, pomegranate and lemon juices, mustard, honey and thyme. Add salt and pepper to taste. Cover and chill for 30 minutes.
2. In a large serving bowl, combine spinach, sliced pear, walnuts and Gorgonzola. To serve, drizzle with prepared vinaigrette and sprinkle with fresh pomegranate seeds.