Roasted Pear & Pomegranate Salad
![Roasted Pear & Pomegranate Salad](/-/media/project/dole/recipe-images/roasted_pear_and_pomegranate_salad_1000x383.jpg?h=383&w=1000&rev=f7963a6a990d46c3998ffd4379212fe8&hash=1BF9DDCF2CC830215B5A6F15412CE982)
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
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.