Name: Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 cups fresh baby spinach; 1 ripe pear (Asian, Bartlett, Bosc, or Anjou), thinly sliced; 1/2 cup pomegranate arils; 1/3 cup toasted pecans (or walnuts); 1/3 cup feta cheese (or goat cheese), crumbled; 1/4 cup dried cranberries (or dried cherries/blueberries), soaked in warm water; Maple-Lemon Dijon Mustard Dressing:; 2 tbsp maple syrup (or honey); 1/4 cup olive oil; 1 tbsp Dijon mustard; 2 tbsp fresh lemon juice (or lime juice)

Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing

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This pear and pomegranate spinach salad is the kind of recipe I keep coming back to every fall and winter. It’s fresh, crisp, and full of flavor from juicy pears, tart pomegranate seeds, toasted pecans, and creamy feta—all tossed in a simple maple-lemon Dijon dressing. I love serving this salad for holiday gatherings, but it’s just as perfect for an easy weeknight dinner.

Why You’ll Love This Recipe

I love how this salad strikes a balance between sweet, tangy, and savory. The textures are incredible too—soft fruit, crunchy nuts, and creamy cheese over tender baby spinach. It takes minutes to throw together, but it feels special every time. The maple-lemon dressing ties everything together with bright, slightly sweet notes that make the whole dish shine. Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
Pear (Asian pear, Bartlett, Bosc, or Anjou), thinly sliced
Pomegranate arils
Toasted pecans (or walnuts)
Feta cheese (or goat cheese)
Dried cranberries (or dried cherries/blueberries), soaked in warm water

For the Maple-Lemon Dijon Mustard Dressing:

Maple syrup (or honey)
Olive oil
Dijon mustard
Fresh lemon juice (or lime juice)

Directions

Toast the pecans: I place raw pecans on a baking sheet and toast at 350°F for about 10 minutes, just until they start to darken slightly and smell fragrant.
Soak the dried fruit: I pour hot water over the dried cranberries in a small bowl and let them soak for about 5 minutes, then drain. This helps plump them up and soften the texture.
Prepare the dressing: In a mason jar or bowl, I whisk together maple syrup, olive oil, Dijon mustard, and freshly squeezed lemon juice until the mixture is smooth and emulsified.
Assemble the salad: In a large salad bowl, I add the baby spinach, sliced pears, pomegranate arils, drained cranberries, toasted pecans, and crumbled feta.
Toss and serve: I drizzle the dressing over the top right before serving and gently toss to coat everything evenly.

Servings and timing

This recipe serves 4 as a side dish.
Prep time: 15 minutes
Cook time (toasting nuts): 10 minutes
Total time: 25 minutes

Variations

I often swap the pears for thinly sliced apples, or use a mix of both for extra color and variety.
Goat cheese is a great alternative to feta, especially when I want a softer, tangier option.
For a hearty version, I add grilled chicken, roasted turkey slices, or even quinoa.
Sometimes I mix in baby arugula for a peppery bite along with the spinach.
Candied pecans or spiced nuts give a sweet crunch that works especially well for holiday dinners.

storage/reheating

This salad is best served fresh. If I’m making it ahead of time, I keep the dressing separate and combine everything just before serving to avoid soggy greens. Leftovers (dressed or not) should be stored in an airtight container in the fridge and eaten within 24 hours for best texture.

FAQs

Can I use bottled lemon juice for the dressing?

I don’t recommend it. Freshly squeezed lemon juice gives the dressing a much brighter and cleaner flavor.

What’s the best pear variety for this salad?

I usually go with Asian, Bartlett, or Anjou pears—whatever’s ripe and firm. I want the slices to hold their shape and not turn mushy.

Do I have to toast the pecans?

Toasting the pecans brings out their flavor and adds crunch, but I skip it when I’m short on time. Walnuts are a great no-toast option too.

Can I make the dressing ahead of time?

Yes, I make the dressing a day or two in advance and store it in the fridge. I give it a quick shake or whisk before using.

Is this salad good for holidays?

Absolutely. I always bring it to Thanksgiving or Christmas dinners when I want something light and fresh to balance out the heavier dishes.

Conclusion

This pear and pomegranate spinach salad is a fresh, flavorful way to bring color and balance to the table. With crisp fruit, creamy cheese, crunchy nuts, and a bright homemade dressing, it’s a showstopper that’s also surprisingly easy to make. Whether I’m serving it for a holiday or a weekday dinner, it always disappears fast.

Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing