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Author Notes: The combination of flavors in this salad is out of this world! It’s fruity, tarty, crunchy, and sweet – all at the same time! It’s like a fruit salad, but with a big savory side coming from spinach and Gorgonzola cheese. Colorful pomegranates with their distinctive sweet-tart flavor, fruit and hazelnuts make this salad look so festive, I will be serving it this Christmas! This recipe was adapted from and inspired by Rainbow Chopped Salad recipe from Epicurious.com Here are the changes I made to the original recipe: I am using spinach instead of romaine hearts. I used balsamic vinegar instead of red wine vinegar, because I prefer balsamic vinegar in a salad dressing. I omitted shallots in the dressing, omitted red cabbage (don’t like either in a fruit salad) and decided not to coarsely chop hazelnuts but keep them whole, for more crunch. Also, instead of blue cheese, I am using Gorgonzola cheese, which in my experience is milder and suits salads much better than blue cheese. —JuliasAlbum
- 5 cups chopped spinach
- 1 Fuji apple, cored, diced
- 1 Asian pear, cored, diced
- 1 mango, peeled, diced
- 1/2 cup whole hazelnuts, toasted, husked
- 1/2 cup pomegranate seeds
- 1/3 cup Gorgonzola cheese, crumbled
- 1/4 cup Balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon honey
- To assemble dry ingredients: In a large salad bowl, combine chopped spinach, diced apple, diced pear, diced mango, whole toasted and husked hazelnuts, and pomegranate seeds. Mix all ingredients well.
- To make salad dressing: in a separate small mixing bowl, whisk balsamic vinegar with olive oil and honey until emulsified.
- Add dressing to the salad and toss until well mixed. Place salad on individual plates. Top with crumbled Gorgonzola cheese.
- Note: This salad keeps well in the refrigerator for a couple of days, without dressing mixed in.
- This recipe was entered in the contest for Your Best Pomegranates