Whenever I can I try to eat seasonally. Generally it suits me as I crave heavier meals in the winter and love eating butternut squash and room-temperature fruits such as apples and oranges. While in the summer I love fresh tropical fruits like mango.
While this is a lighter dish it features some ingredients that are in season now: pears and pomegranates.
I love this calendar as a guide to what’s in season.
The salad is delicious, super easy to prepare. It’s a real showstopper, and the green and red mean it would look amazing served at Christmas time. Serve small portions as a starter or make a large portion as a side dish.
Lay out some baby spinach on a plate. Add slice pears, chopped walnuts, pomegranate seeds and crumbled feta cheese. Whisk together 1 tablespoon runny honey with 2 tablespoons olive oil. Drizzle dressing over the salad.
