Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette

Vegetarian
Gluten Free
Health score
16%
Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette
45 min.
20
78kcal
100%sweetness
51.83%saltiness
35.3%sourness
36.24%bitterness
20.07%savoriness
85.68%fattiness
0%spiciness

Suggestions

This Asian Pear and Gorgonzola Salad is a delightful combination of sweet, savory, and tangy flavors. The paper-thin slices of pear add a refreshing crispness, while the gorgonzola provides a creamy, salty contrast. The pomegranate vinaigrette is the star of the show, bringing a burst of sweetness and a vibrant pop of color to the dish. The crushed pomegranate seeds add a delightful texture and a subtle tartness that ties all the flavors together.

The addition of pistachios provides a satisfying crunch and a boost of protein, making this salad a well-rounded and nutritious choice. This recipe is perfect for those who enjoy experimenting with unique flavor profiles and are looking for a dish that is both elegant and wholesome. It is an excellent choice for a starter, side dish, or even a light snack, and its beautiful presentation is sure to impress.

The preparation of this salad is relatively simple, and the result is a delightful blend of flavors and textures that is sure to tantalize your taste buds. The combination of sweet and savory, crisp and creamy, makes this salad a true delight for the senses. So, if you're looking for a dish that is both delicious and nutritious, this Asian Pear and Gorgonzola Salad is definitely one to try!

Ingredients

  • cups baby spinach mixed (ie. Arugula, Baby Spinach, Mâche, etc.)
  •  pears paper thin sliced
  • cup pomegranate seeds fresh
  • 0.5 cup gorgonzola crumbled
  • cup pistachios roughly chopped
  • tablespoons pomegranate seeds fresh
  • tablespoons red wine vinegar 
  • 0.5 teaspoon sugar 
  •  shallots thinly sliced
  • 0.5 cup olive oil extra virgin 
  • 20 servings kosher salt fresh to taste

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk

Directions

  1. Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low.
  2. Add shallots and cook until softenedabout 2-3 minutes.
  3. Remove from heat and cool.
  4. Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out.
  5. Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.
  6. Arrange the greens onto a large platter.
  7. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top.
  8. Drizzle the vinaigrette over the salad and serve immediately.

Nutrition Facts

Calories78kcal
Protein12.01%
Fat52.99%
Carbs35%

Properties

Glycemic Index
17.39
Glycemic Load
2.18
Inflammation Score
-7
Nutrition Score
7.4839130434783%

Flavonoids

Cyanidin
0.82mg
Catechin
0.31mg
Epigallocatechin
0.25mg
Epicatechin
0.73mg
Epigallocatechin 3-gallate
0.05mg
Luteolin
0.1mg
Isorhamnetin
0.05mg
Kaempferol
0.77mg
Myricetin
0.04mg
Quercetin
0.72mg
Gallocatechin
0.02mg

Taste

Sweetness:
100%
Saltiness:
51.83%
Sourness:
35.3%
Bitterness:
36.24%
Savoriness:
20.07%
Fattiness:
85.68%
Spiciness:
0%

Nutrients percent of daily need

Calories:77.65kcal
3.88%
Fat:4.87g
7.49%
Saturated Fat:1.04g
6.52%
Carbohydrates:7.24g
2.41%
Net Carbohydrates:5.32g
1.94%
Sugar:3.9g
4.33%
Cholesterol:2.12mg
0.71%
Sodium:236.79mg
10.3%
Protein:2.48g
4.97%
Vitamin K:61.07µg
58.16%
Vitamin A:1176.87IU
23.54%
Manganese:0.21mg
10.53%
Folate:33.22µg
8.3%
Vitamin B6:0.15mg
7.69%
Fiber:1.92g
7.67%
Vitamin C:5.68mg
6.89%
Copper:0.13mg
6.46%
Potassium:190.05mg
5.43%
Phosphorus:54.26mg
5.43%
Magnesium:20.6mg
5.15%
Vitamin B1:0.07mg
4.92%
Vitamin E:0.63mg
4.19%
Iron:0.68mg
3.8%
Calcium:37.02mg
3.7%
Vitamin B2:0.05mg
3.15%
Zinc:0.34mg
2.25%
Selenium:1.06µg
1.51%
Vitamin B5:0.14mg
1.41%
Vitamin B3:0.26mg
1.29%
Source:Foodista