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Pomegranate, Pear and Gorgonzola Salad

Pomegranate, Pear and Gorgonzola Salad

A tasty salad for Rosh Hashanah!
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Course Salad
Servings 4


  • 6-8 cups arugula
  • 1/2 red onion sliced thin
  • 1 pomegranate
  • 4 Medjool dates diced
  • 1 pear cut into slices
  • 8 oz Gorgonzola cheese
  • 1 garlic clove minced
  • 1 lemon juiced
  • 1 1/2 tablespoons honey
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil


  • First, cut the pomegranate into four pieces. You may want to do this over a cutting board or bowl as it will leak a bit.
  • Then put the pieces in a bowl of cold water and pull out the seeds with your hands. The seeds will fall to the bottom and the schmutz will rise to the top!
  • Then remove the schmutz and drain the water. Ta da!
  • Now let’s make our dressing. In a small bowl whisk up minced garlic, lemon juice, honey, red wine vinegar, salt and pepper. Then slowly pour in the olive oil while whisking.
  • And time to assemble the salad! Put the red onions with the arugula in a bowl and pour in about 3/4 of the dressing. Reserve the rest for drizzling.
  • Put a nice pile of arugula on 4 plates.
  • Then top each with pears.
  • Sprinkle on the dates, Gorgonzola cheese and pomegranate seeds.
  • Drizzle with more dressing and serve!
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