This post is sponsored by AdapTable ® Meals
Just in time for the holidays, this pear and pomegranate salad is the perfect addition to any holiday-inspired menu. But what makes this recipe so unique and delicious? Brown Sugar Boneless Pork Belly from AdapTable Meals. Patty and I were honestly floored with just how well this dish came together.
The pear and pomegranate salad is prepared with a medley of sweet and fresh flavors made up of pomegranate seeds, sliced pear, candied pecans (an absolute must), feta cheese, and of course a variety of mixed greens. Topped with savory roasted pork belly and a simple homemade honey Dijon dressing, this meal or appetizer will absolutely leave you craving more.
Oven-Roasted Pork Belly
AdapTable Meals takes all of the heavy lifting off the table. If you’ve never had roasted pork belly, it tastes a lot like ultra-tender thick-cut bacon. AdapTable Meals’ Brown Sugar Boneless Pork Belly comes preseasoned and presliced, so all you need to do is slowly roast it in the oven for a little over an hour.
What I love about this pork belly is how well it lends itself to a fruit-forward salad. The recipe boasts a really nice balance of sweet and salty and literally melts in your mouth.
How to Cook
This pork belly is best prepared by stacking a baking rack on top of a foil-lined baking sheet. This will keep the pork belly elevated while the fat drips into the pan. The foil will save you a lot of time and effort in the cleanup department. Be sure the pork reaches an internal temp of 200°F before removing it from the oven.
Homemade Honey Dijon Dressing
I borrowed the honey-Dijon dressing from one of my favorite blogs. It’s a tangy and bold dressing that’s really easy to make with basic pantry ingredients. The dressing is composed of Dijon mustard, honey, apple cider vinegar, olive oil, garlic, and salt. I highly encourage you to make your own dressing over store-bought. It tastes so much fresher and makes the dish feel more elegant.
Since the salad has plenty of fruit, I wouldn’t choose a dressing that is overly sweet.Print
A simple pear and pomegranate salad topped with bites of slow-roasted brown sugar pork belly. A delicious sweet and savory salad.
- 1 Package, AdapTable Meals Brown Sugar Boneless Pork Belly
- 10-ounce package spring salad mix
- 1/2 cup pomegranate seeds (about 4 ounces)
- 1 cup candied pecans (look in the baking aisle)
- 2 pears, thinly sliced
- feta cheese, to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 small garlic clove, minced
- pinch of salt and pepper
- Preheat oven to 300°F. Place a baking rack on a sheet pan lined with foil. Add pork belly strips. Cook for 1 hour 15 minutes, or until internal temperature on a meat thermometer reaches 200-210°F. Let rest for 3 minutes and cut into 1-inch-wide chunks.
- Prepare dressing in a small bowl. Mix until fully incorporated and chill in the fridge until ready to serve.
- While pork belly roasts, prepare salads and top as desired with 4-5 pear slices, 1-2 tablespoons pomegranate seeds, candied pecans, and a sprinkle of feta cheese. Drizzle all over with honey Dijon dressing and top with 4-5 bites of pork belly.
If you don’t have access to AdapTable Meals products, you can slice, season with a rub of brown sugar, salt, and pepper, and slow-roast pork belly.
- Serving Size: 1 salad
- Calories: 873
- Sugar: 26.4
- Sodium: 733mg
- Fat: 72.7
- Saturated Fat: 25.6
- Carbohydrates: 43g
- Fiber: 7.5g
- Protein: 16.2g
- Cholesterol: 92mg
Keywords: roasted pork belly, pork belly recipes, pear salad, holiday salad