Our winter appetites bring on months of warm, hearty dishes to soothe us through a long, cold Canadian season. Salads made with winter greens are a way to lighten the heaviness of our meals. Their ...
To prepare the dressing, combine cherries and port in a small saucepan and place over medium heat. As it begins to boil, remove from heat and let stand covered for about 15 minutes.
Sauté the shallots and garlic in 2 tablespoons of oil in a small saucepan over medium heat until softened. Add vinegar, pomegranate juice, honey and remaining 3 tablespoons of oil. Stir until consistent. Add warmed cherries and port. Season with salt and pepper. Allow it to cool to room temperature. The dressing can be made ahead of time and reheated.
Plate the salad with the spinach and pear. Lightly apply the dressing, then garnish with pomegranate and pumpkin seeds.