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The bright flavors in this salad will enhance any meal, either as an appetizer or a side. You can make the pears up to three days in advance and keep them in the fridge. Make sure to use pears that are not too soft and not too hard.
8 ounces (225 grams) baby spinach or romaine lettuce
2 cups shredded red cabbage
1 jicama, cut into matchsticks
1/4 cup pomegranate seeds
1 handful toasted, peeled hazelnuts, or slivered almonds
1 tablespoon oil
2 tablespoons sugar
pinch Gefen Cinnamon
1/4 cup water
2 Bartlett pears, peeled, cored, and cut in eighths
1/4 cup Tonnelli Avocado Oil
3 tablespoons orange juice
2 tablespoons silan, such as Heaven & Earth Date Syrup
1 clove garlic, crushed, or 1 cube Gefen Frozen Garlic
small pinch salt
Place the oil, sugar, and cinnamon in a heavy saucepan. Cook until it melts and browns, stirring constantly. Once melted, add the water and mix until dissolved.
Add the pears and cook for 10 minutes, flipping halfway through. Test to make sure that they’re just softening; remove to cool.
To prepare the dressing, combine ingredients in a container or jar. Shake well before using.
Layer the salad ingredients in a bowl. Place cooled caramelized pears on top of salad and drizzle with dressing.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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