top of page


A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. Fun fact: The fruit is suggested by nutritionists in the diet for weight reduction and cholesterol control programs.


Prep 10m Cook 5m




  • 3 cups green leaf lettuce, rinsed and torn

  • 1 Bartlett or Anjou pear

  • 1/3 cup pomegranate seeds

  • 1 tablespoon olive oil

  • 2 tablespoons pomegranate juice

  • 1 tablespoon lemon juice

  • 1 teaspoon prepared Dijon-style mustard

  • 1/2 tablespoon honey

  • ground black pepper to taste




Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.


Combine the olive oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

bottom of page