Thanksgiving with The Biggest Loser season 12- Spinach Salad with Pears and Pomegranate

This recipe from The Biggest Loser:Where Are They Now Special, November 23, 2011 is one of the featured recipes for Thanksgiving.  And it looks terrific to me, especially because I've got some beautiful, organic locally grown (actually, from neighbors trees)  pomegranates and pears. (Read the article about the show on San Jose Fitness Examiner)

UPDATE - I made this for Thanksgiving, 2011 and it was terrific!  I offered people the option of this dressing or two others, and everyone chose this one (I gave little tastes).  

Spinach Salad with Pear and Pomegranate from The Biggest Loser Thanksgiving Special, 2011   Photo: Christopher Kalima/ Food Styling:  Aida Mollenkamp.

See more Thanksgiving recipes from The Biggest Loser:

Orange-Cranberry Relish

Roasted "Candied" Sweet Potato Casserole

Spinach Salad with Pears and Pomegranate

Makes 10 servings (about 1/2 cup vinaigrette (about1 1/2 tsp/serving))

Prep Time: 15 mins

Cook Time: N/A

For the vinaigrette:

3 tbsp apple cider vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp olive oil

For the salad:

1/2 medium red onion

1 medium ripe pear

1/2 tsp cider vinegar or freshly-squeezed lemon juice

8 cups baby spinach leaves (about 8 oz)

2/3 cup pomegranate arils

For the vinaigrette:

Combine vinegar, honey, and mustard in a nonreactive bowl or jar and set aside for about 5 minutes. Whisk in oil or, if using a jar,  add to jar, close lid tightly and shake until well combined. Season with a pinch of kosher salt and a dash of pepper and set aside. (Can be made up to 5 days ahead and stored refrigerated until ready to use. Shake or re-whisk before serving until evenly incorporated.)

For the salad:

Slice onion into paper thin slices and place in a small nonreactive bowl. Halve pear, remove core and stem, and cut into paper thin slices. Combine in bowl with vinegar or lemon juice and toss to coat. Set aside for at least 5 minutes before using.

To serve, divide spinach among serving plates then top with a scattering of pears and onions. Top each serving with about 1 tbsp of pomegranate arils, drizzle with dressing, and serve.

Nutritional information (per serving):   

Calories   60

Fat calories   15

Total fat   grams;  1.5

Sat fat   grams,  0

Cholesterol mg    0

Sodium mg  70

Total carbohydrates g   11

Fiber g   2

Sugars g   7

Protein g   1

Vitamin A IUs   %;    15

Vitamin C  %   8

Calcium   %  2

Iron   %  4