Pear & Pomegranate Crunch Salad with Toasted Ramen Avocado
Ingredients
4 cups mixed greens (arugula, spinach, spring mix)
2 ripe pears, thinly sliced
1 ripe avocado, sliced and cubed
1 cup uncooked ramen noodles, broken into pieces
1/2 cup walnuts, roughly chopped
1/3 cup pomegranate arils
1/4 cup dried cranberries
1/3 cup crumbled blue cheese or feta
2 tablespoons olive oil
Balsamic-Honey Vinaigrette
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and black pepper to taste
Instructions
Heat a dry skillet over medium heat and toast the broken ramen noodles until golden and crisp. Remove and set aside.
In the same skillet, lightly toast walnuts until fragrant. Set aside to cool.
Arrange mixed greens evenly across a long rectangular platter.
Fan pear slices gracefully over the greens.
Tuck avocado slices and cubes naturally throughout the salad.
Sprinkle toasted ramen noodles and walnuts evenly for crunch.
Add pomegranate arils and dried cranberries for color and sweetness.
Finish with crumbled cheese scattered gently on top.
Whisk vinaigrette ingredients and drizzle lightly just before serving.