Description
A refreshing and vibrant Pear Pomegranate Salad featuring mixed baby greens, ripe pears, sweet-tart pomegranate arils, glazed pecans, and creamy crumbled feta, all brought together with a luscious Maple Dijon Vinaigrette. Perfect for a light lunch or as a colorful side salad to any meal.
Ingredients
Scale
Salad Ingredients
- 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
- 1 recipe Maple Dijon Vinaigrette (typically made with maple syrup, Dijon mustard, olive oil, vinegar, salt, and pepper)
Instructions
- Assemble the greens: Place the mixed baby greens in a large, shallow bowl or on a salad platter, creating a vibrant base for the salad.
- Add red onion: Evenly sprinkle the thinly sliced red onions over the greens to add a mild sharpness and crunch.
- Arrange pear slices: Thinly slice the ripe pears and arrange them in groups of three or four slices across the salad for balanced distribution and visual appeal.
- Sprinkle toppings: Evenly distribute the pomegranate arils, glazed pecans, and crumbled feta cheese over the salad to add sweetness, crunch, and creaminess respectively.
- Dress the salad: Drizzle some of the Maple Dijon Vinaigrette over the assembled salad to lightly coat the ingredients.
- Serve: Serve the salad immediately with the remaining Maple Dijon Vinaigrette on the side for guests to add more if desired.
Notes
- Use ripe but firm pears so they hold their shape when sliced.
- Glazed pecans can be substituted with candied walnuts or plain pecans if preferred.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- Maple Dijon Vinaigrette can be made ahead and stored in the refrigerator for up to one week.
- To keep the salad fresh longer, add the vinaigrette just before serving.
