Crunchy Apple-Pear Salad with Pomegranate, Pine Nuts & Yogurt

Course Salads
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Author Aimee


  • 1/3 cup pine nuts
  • 2 teaspoons icing sugar
  • 1 pomegranate
  • 4 clementines
  • 1 Granny Smith apple
  • 1 Honeycrisp apple
  • 1 Anjou pear
  • 1/2 cup full-fat Greek yogourt
  • 2 Tablespoons pure maple syrup
  • 2 sprigs fresh mint


  • Preheat the oven to 350F. Rinse the pine nuts under cool water and drain well. Spread on a baking sheet and sprinkle with icing sugar. Toast in the oven for 5-6 minutes until light golden. Cool completely.
  • Slice pomegranate in half. Hold one half over a bow, cut side down, and smack it with a wooden spoon so that the seeds fall down through your fingers. Reserve the seeds.
  • Squeeze the other half of pomegranate into a large bowl. Juice three of the clementines into the bowl as well.
  • Core the apples and pear with an apple corer, if available, then slice the fruit as thinly as possible. (I use a mandoline slicer) Place three quarters of the slices into the fruit juice to soften, and slice the remaining into matchsticks.
  • Arange the thinly sliced fruit o n a large serving platter and top with matchsticks. Dollop the yogout o top and drizzle the whole salad with maple syrup.
  • Sprinkle the pomegranate seeds and the pine nuts on top of the salad. Tear a few mint leaves off the stalk, bruise slightly and sprinkle on the salad.
  • Zest the remaining clementine all over the salad and drizzle with a little of the remaining pom-citrus juices. Serve at once.