Roasted Pear & Pomegranate Salad
Cook time – 30 min
- Total time
- 45 minutes
- Preparation time
- 15 minutes
- Calories
- 93
- Portions
- 6
Directions
- Preheat oven to 400°F; line rimmed baking pan with parchment paper. Whisk honey and buttery spread in a small bowl. Place pears, cut side up, on prepared pan; drizzle with honey mixture. Roast pears 30 minutes or until golden brown and tender; cool slightly. Transfer pears to cutting board; cut in half lengthwise.
- Prepare Sunflower Crunch Kit as package directs in a large bowl; fold in spinach, lemon juice, pomegranate arils and pears. Makes about 7½ cups.
Ingredients
- 2 tablespoons honey
- 2 tablespoons natural buttery spread with olive oil, melted
- 3 DOLE® Pears, peeled, halved and pitted
- 1 package (12.2 ounces) DOLE® Chopped Sunflower Crunch Kit
- ½ (6-ounce) package DOLE® Baby Spinach
- ½ DOLE® Lemon, juiced (about 2 tablespoons)
- 1 cup pomegranate arils
Allergens: Eggs, Soy
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | 1¼ cups |
| Calories | 93 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (10 g) | 13% |
| Saturated Fat (2 g) | 10% |
| Cholesterol (3 mg) | 1% |
| Sodium (128 mg) | 6% |
| Total Carbohydrate (32 g) | 12% |
| Dietary Fiber (5 g) | 18% |
| Total Sugars (23 g) | |
| Protein (3 g) | |
| Calcium | 4% |
| Iron | 8% |
| Potassium (287 mg) | 6% |
| Vitamin A | 6% |
| Vitamin C | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.