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Roasted Pear & Pomegranate Salad

45 Minutes Total time 15 Minutes Prep time 30 Minutes Cook Time 93 Calories 6 Servings


Allergens: Eggs, Soy


  1. Preheat oven to 400°F; line rimmed baking pan with parchment paper. Whisk honey and buttery spread in a small bowl. Place pears, cut side up, on prepared pan; drizzle with honey mixture. Roast pears 30 minutes or until golden brown and tender; cool slightly. Transfer pears to cutting board; cut in half lengthwise.
  2. Prepare Sunflower Crunch Kit as package directs in a large bowl; fold in spinach, lemon juice, pomegranate arils and pears. Makes about 7½ cups.
Salads Dinner Low Sodium Eggs Soy

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