If you’re craving a salad that bursts with every bite, the Pear Pomegranate Salad with Feta and Glazed Pecans Recipe is a must-try that hits all the right notes. It’s a vibrant mix of juicy pears, jewel-like pomegranate arils, crunchy glazed pecans, and salty feta all tossed with a luscious Maple Dijon Vinaigrette. This salad not only dazzles your taste buds but also lights up your plate with a beautiful array of colors and textures. Whether for a festive gathering or a lively weeknight meal, this salad brings freshness and a touch of elegance effortlessly.
Ingredients You’ll Need
Gathering these simple ingredients is the first delightful step toward a salad packed with flavor and character. Each component is carefully chosen to provide a balance of sweet, tangy, creamy, and crunchy sensations that make this recipe truly special.
- Mixed baby greens: A tender, fresh base that adds brightness and a mild earthiness to the salad.
- Red onion: Thinly sliced for just enough pungency and crunch without overpowering the other flavors.
- Ripe pears: Unpeeled and thinly sliced, their juicy softness contrasts perfectly with the crisp greens.
- Pomegranate arils: These ruby-red gems provide a tangy burst and a beautiful pop of color.
- Glazed pecans: Roughly chopped for sweet crunch and a nutty depth that elevates every forkful.
- Crumbled feta: Adds a creamy, salty kick that ties the whole salad together.
- Maple Dijon Vinaigrette: A luscious dressing that delivers sweetness, sharpness, and a hint of warmth to coat the salad perfectly.
How to Make Pear Pomegranate Salad with Feta and Glazed Pecans Recipe
Step 1: Arrange Your Greens
Begin by placing your mixed baby greens in a large, shallow bowl or spread them evenly on a salad platter. This will create a fresh, colorful canvas for your other ingredients to shine.
Step 2: Add the Red Onion
Sprinkle the thinly sliced red onions over the greens. The onion’s sharpness brightens the overall flavor and adds a satisfying crunch without stealing the spotlight.
Step 3: Layer the Pear Slices
Now, artfully arrange the pear slices in small clusters of three or four. Leaving the skin on keeps the pears visually stunning and adds a subtle texture difference that makes every bite exciting.
Step 4: Sprinkle Pomegranate Arils, Pecans, and Feta
Scatter the pomegranate arils evenly over the top, letting their jewel-like sparkle catch the eye. Follow with the roughly chopped glazed pecans for that addictive, caramelized crunch, and finish by sprinkling with crumbled feta to introduce a creamy, tangy richness.
Step 5: Drizzle with Maple Dijon Vinaigrette
To bring it all together, drizzle some of the Maple Dijon Vinaigrette over the salad right before serving. Leave the rest on the side so everyone can add as much as they like, ensuring each bite is perfectly coated.
How to Serve Pear Pomegranate Salad with Feta and Glazed Pecans Recipe
Garnishes
Fresh herbs like chopped mint or parsley add a fragrant lift if you want to dress up your salad even more. A few extra glazed pecans on top make for a pretty, inviting finish.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled fish, or even a hearty grain bowl. Its balance of sweet, tart, and salty flavors complements rich mains without overwhelming them.
Creative Ways to Present
Serve the salad in individual clear glass bowls to showcase the vibrant colors or build it on a long platter for a stunning buffet centerpiece. For a playful twist, wrap a forkful inside a large lettuce leaf to make mini handheld bites for parties.
Make Ahead and Storage
Storing Leftovers
Store leftover salad components separately if possible to keep textures fresh—for example, keep the glazed pecans and vinaigrette apart from the greens. Mixed together in an airtight container, it will stay tasty for up to one day, though the greens may wilt a bit.
Freezing
This salad is best enjoyed fresh and does not freeze well since the pears and greens lose their texture and become watery when thawed. Stick to fresh preparation for this recipe.
Reheating
Since this salad is meant to be served cold or at room temperature, reheating is not recommended. If needed, simply bring to room temperature before serving to allow the flavors to shine.
FAQs
Can I substitute the pears with another fruit?
Absolutely! Crisp apples or even sliced fresh figs work well as substitutes, bringing their own unique sweetness and texture while keeping the spirit of the salad intact.
What if I don’t have glazed pecans on hand?
You can toast plain pecans with a little brown sugar and butter to mimic that lovely glaze, or simply use toasted nuts for a crunch without sweetness.
Is this salad suitable for vegetarians?
Yes! This recipe is vegetarian-friendly and even lends itself well to a vegan version by swapping the feta with a plant-based cheese alternative.
Can I prepare the dressing in advance?
Definitely. The Maple Dijon Vinaigrette can be made a day or two ahead and stored in the fridge to deepen its flavors, making salad assembly quick and easy.
How can I make this salad more filling?
Add cooked quinoa, farro, or roasted chickpeas to introduce more protein and heartiness, transforming it into a well-rounded meal.
Final Thoughts
There’s something magical about the Pear Pomegranate Salad with Feta and Glazed Pecans Recipe that feels both comforting and celebratory at the same time. Its lively combo of flavors, textures, and colors is a joy to make and even more of a joy to share with friends and family. Give it a try soon—you might just find your new favorite salad that everyone asks for again and again.
Print
Pear Pomegranate Salad with Feta and Glazed Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Pear Pomegranate Salad combining sweet ripe pears, tangy pomegranate arils, crunchy glazed pecans, and creamy crumbled feta on a bed of mixed baby greens, all brought together with a zesty Maple Dijon Vinaigrette, perfect for a quick and elegant side dish or light meal.
Ingredients
Salad
- 5 ounces mixed baby greens
- ¾ cup thinly sliced red onion (cut into 2-inch pieces)
- 1 to 2 ripe pears, unpeeled, cored and thinly sliced
- ½ cup pomegranate arils
- ½ cup glazed pecans, roughly chopped
- â…“ cup crumbled feta cheese
Maple Dijon Vinaigrette
- Maple syrup
- Dijon mustard
- Olive oil
- Apple cider vinegar or lemon juice
- Salt and pepper
Instructions
- Prepare the salad base: Place the mixed baby greens in a large, shallow bowl or on a salad platter, creating an even layer as the base of the salad.
- Add red onions and pears: Sprinkle the thinly sliced red onions evenly over the greens. Then arrange the pear slices in small groups of three or four slices each over the salad for a beautiful presentation.
- Top with pomegranate, pecans, and feta: Evenly sprinkle the pomegranate arils, roughly chopped glazed pecans, and crumbled feta cheese across the salad to distribute flavors and textures.
- Dress the salad: Drizzle some of the Maple Dijon Vinaigrette over the salad just before serving to lightly coat the ingredients, and serve the remaining vinaigrette on the side for guests to add to taste.
Notes
- Use ripe but firm pears for the best texture and sweetness.
- Glazed pecans add a sweet crunch; alternatively, toasted pecans can be used.
- The vinaigrette can be prepared ahead and stored in the fridge for up to a week.
- To make this salad vegan, omit the feta or substitute with a plant-based cheese.
- Serve immediately after dressing to keep the greens crisp.
