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Fall Frisee Salad

Fall Frisee Salad

Raw, thinly sliced beets and pears are tossed with pleasantly bitter frisee and sprinkled with pomegranate seeds and toasted pepitas (pumpkin seeds).

  • Total Time: 15 mins
  • Yield: 2 1x


Units Scale
  • 1 head frisee, rinsed well and spun dry
  • 1 medium beet, peeled and very thinly sliced
  • 1 medium firm ripe pear, thinly sliced
  • 1/2 cup toasted pumpkin seeds (pepitas), chopped
  • 1/2 cup pomegranate seeds (arils)
  • 1 medium shallot, very thinly sliced
  • 1 Tablespoon avocado or olive oil
  • 1 Tablespoon white balsamic or wine vinegar
  • Salt and pepper, to taste


  1. Separate frisee into individual leaves and place in a bowl.
  2. Add the sliced pears, beets, and shallots.
  3. Whisk together oil and vinegar. Season with salt and pepper. Drizzle over the salad and gently toss to coat.
  4. Sprinkle pumpkin and pomegranate seeds over the salad. Serve immediately.
  • Author: Lindsey Rose Johnson
  • Prep Time: 15 mins
  • Category: Salad