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Heather Bentley’s Pear Spinach Salad

This is Heather Bentley’ s récipe for a quick and delicious salad that she put on the table while we were visiting her and her family for couple of days in Seattle right after our trip to Sonoma last December. After a full lunch, this salad was essential to lighten things up. The salad is a perfect combination of sweet, crunchy, tangy and creamy. It takes only 10 minutes to put together.

At our dear friends, Heather and Kurt’s gorgeous kitchen

Serves 4-6 people:

  • 2 Conference pears (ripe but still firm)
  • 50 gr creamy sheep cheese or feta
  • 100 gr walnuts
  • 300-400 g fresh baby spinach or spring mix (or any green mix)
  • Pomegranate seeds (optional)

Turkish Pomegranate Salad Dressing:

  • Juice of ½ lemon
  • 2 tbsp pomegranate molasses (from pure pomegranates only, without additives)
  • 3 tbsp olive oil
  • Salt
  • Black pepper

For the sheep cheese, we shopped from Glendale Shepherd at the University District Saturday Farmers Market in Seattle.

A fun market to discover, with a lot of local sellers displaying their fresh produce like below.

University District Saturday Farmers Market

Shopping Basket
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