Holiday appetizers don’t get a whole lot easier than these Blue Cheese and Pomegranate Cups. Endive salad cups filled with crisp pear slices, walnuts, sweet pomegranate seeds and a blue cheese dressing. Perfect for you next holiday party or to enjoy as a pre dinner appetizer.
These little salad cups are just perfect for entertaining this time of year. I just made them as a try out for later in the week. Normally I am a bit more organized, but this year I am still finalizing the food. Anyway, they are a success and I think they will be served later in the week. Refreshing nibbles are just as welcomed as hot and lavish ones. These would also make for a great before dinner nibble for any Christmas dinner you may be planning this year.
This really is a lovely fresh appetizer. Not only is it pretty and festive, it’s tasty and super quick to put together. I honestly have not done much with pomegranates over the years because I have always found them quite intimidating and didn’t really know what to do with them. Well, there is so many uses for pomegranates when I started digging a bit further.
This particular combination worked really well. There was tart from the berries, sweet from the pears, crunch from the walnuts and creaminess from the blue cheese topping. Just a total winner of an appetizer. Next time you are planning a party, keep these in mind for a touch of grownup-ness!
Tips For the Blue Cheese and Pomegranate Salad Cups
- You can do all the prep work before hand for this easy appetizer. If cutting pears before serving, store them in water in a container in the fridge. This will stop them from browning.
- You can prepare the pomegranate seeds up to two days before.
- The blue cheese dressing can be made the day before.
- Don’t put them together until just before serving as the leaves will wilt.
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Get the recipe!
Blue Cheese & Pomengranate Salad Cups
Ingredients
- 12 Endive salad leaves
- 1 whole Pomegranate cut open and pearls removed
- 1 small pear quartered length ways and then sliced (skin on)
- 1/4 Cup walnuts roughly chopped
For the dressing
- 1/4 Cup mayonnaise
- 3 Tablespoons Greek yogurt
- Juice of 1/2 lemon
- 1 Tablespoon white wine vinegar
- 1 clove garlic crushed
- Fresh cracked pepper
- Sea salt
- 1/4 Cup blue cheese crumbled
Instructions
- Make the dressing by combining the mayonnaise, Greek yoghurt, lemon juice, vinegar, garlic, salt and pepper in a medium bowl. Stir well and add in crumbled cheese. Give another stir and set aside.
- Arrange the endive leaves on a plate. Fill each cup with pear slices, pomegranate pearls, walnuts and top with a small spoon of the blue cheese dressing. These can be refrigerated up to 2 hours before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
