Description
A vibrant, crunchy salad featuring sweet pears, tart pomegranate seeds, crisp cucumber, toasted ramen noodles, and creamy cheese crumbles, all tossed in a light vinaigrette for a refreshing and satisfying meal.
Ingredients
Scale
For the Crust:
- 2 ripe pears, thinly sliced
- 1/2 cup pomegranate seeds
- 1 cucumber, thinly sliced
- 1 packet ramen noodles (seasoning packet discarded)
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup sliced almonds
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Crush the ramen noodles into small pieces, spread on a baking sheet, and toast for 5-7 minutes until golden and fragrant. Let cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
- In a large salad bowl, combine the sliced pears, pomegranate seeds, cucumber, toasted ramen, almonds, and cheese crumbles.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately for maximum crunch, or refrigerate for up to 1 hour before serving.
Notes
You can customize the seasonings to taste.