- ¾ cup unsweetened pomegranate juice
- 1 tbsp fresh lemon juice
- 2 tsp extra-virgin olive oil
- ½ tsp rock salt
- ¼ tsp minced fresh thyme leaves
- ⅛ tsp freshly ground black pepper
- 5 ounces spinach leaves (about 2 lightly packed qts.)
- ¾ cup finely shredded lettuce
- ½ cup pomegranate seeds ( should be ripe and sweet more or less)
- ½ cup lightly roasted pumpkin seeds
- 2 pc pears, large, firm and ripe
- In a small saucepan, boil the pomegranate juice for 5-6 minutes until it has reduced to ¼ cup.
- Let it cool and whisk in lemon juice, oil, salt, thyme, and pepper.
- In a salad bowl, gently mix spinach, lettuce, pomegranate seeds, and pumpkin seeds with dressing.
- Quarter pear and core. Cut each quarter into 2-4 slices.
- Divide the salad bowl mixture among 6 plates and arrange the pear on the salads.
- Serve and enjoy!
Tip for easy seeding: Cut a pomegranate into chunks. Put the chunks in a bowl of water, and, working underwater, use your hands to break the seeds free.
Comment- Pears and sweet pomegranate seeds, thyme are known to pacify Pitta which is linked with inflammation. As per the modern day research, punicalagin is an extremely powerful antioxidant found in the juice and peel of a pomegranate. Pomegranate has potent anti-inflammatory properties, which are largely mediated by the antioxidant properties of the punicalagin. The skin of pears is also full of antioxidants and anti–inflammatory substances that may reduce the risk of diabetic complications. Spinach is rich in carotenoids which also add to anti- inflammatory potential of this recipe.