Description
This Pear Pomegranate Salad is a vibrant, fresh, and flavorful dish combining crisp mixed baby greens, sweet ripe pears, tangy pomegranate arils, crunchy glazed pecans, and creamy crumbled feta. Topped with a zesty Maple Dijon Vinaigrette, it’s perfect for a quick, elegant side or a light meal, ready in just 15 minutes.
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
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Salad Base: Place the mixed baby greens in a large, shallow bowl or arrange them attractively on a salad platter to create the foundation of your salad.
- Add Red Onion: Evenly sprinkle the thinly sliced red onion pieces over the greens, distributing them for bursts of sharp, tangy flavor.
- Arrange Pear Slices: Thinly slice the ripe pears, keeping the peel on, and arrange them in neat groups of 3 or 4 slices each over the salad for a sweet, juicy contrast.
- Top with Pomegranate, Pecans, and Feta: Sprinkle the pomegranate arils, glazed pecans, and crumbled feta cheese evenly over the salad, adding texture, sweetness, and creaminess.
- Dress the Salad: Drizzle some of the Maple Dijon Vinaigrette over the salad right before serving, and offer the remaining vinaigrette on the side for guests to add more to taste.
Notes
- Use ripe pears that are firm yet give slightly to touch for the best texture and sweetness.
- Glazed pecans can be purchased or homemade by tossing pecans with brown sugar and butter, then toasting briefly.
- The salad is best served immediately to maintain freshness and prevent the greens from wilting.
- Maple Dijon Vinaigrette can be prepared in advance and stored in the refrigerator for up to one week.
- For a nut-free version, substitute pecans with toasted pumpkin seeds or omit entirely.
