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
Scale
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.
