Pear & Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing Recipe
This Pear & Pomegranate Spinach Salad combines the fresh crispness of pears with juicy pomegranate arils, toasted pecans, dried cranberries, and crumbled feta cheese, all brought together with a vibrant and tangy Maple-Lemon Dijon Mustard Dressing. Perfect for a healthy everyday meal or a festive holiday side, this salad is quick to prepare and bursts with autumnal flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Ingredients
Salad Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons maple syrup or honey
- 3 tablespoons freshly squeezed lemon juice or lime juice
Salad Ingredients
- 1 cup pecan halves, toasted
- ½ cup pomegranate arils
- ⅓ cup dried cranberries
- 1 large Asian pear (or Bartlett, Bosc), cored and thinly sliced
- 5 oz baby spinach
- ⅓ cup crumbled feta cheese
Instructions
- Make the Salad Dressing: Combine olive oil, Dijon mustard, maple syrup, and freshly squeezed lemon juice in a mason jar. Whisk vigorously with a fork for 1-2 minutes until the mixture is smooth and emulsified.
- Toast the Pecans: Preheat the oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for about 10 minutes, or until they become fragrant and slightly darker. Remove and let cool.
- Prepare the Pomegranate Arils: Slice the pomegranate in half. Using your hands, carefully pry the arils away from the pith and membranes. Discard the peel and membranes.
- Soften the Dried Cranberries: Place dried cranberries in a bowl of hot water and let them soak for a few minutes until plump and juicy. Drain before using.
- Slice the Pear: Thinly slice the pear just before serving to maintain its freshness and prevent browning.
- Assemble the Salad: In individual bowls or a large serving dish, place the baby spinach as the base. Arrange sliced pears, pomegranate arils, softened cranberries, and crumbled feta on top. Scatter toasted pecans over the salad (some whole, some chopped) and drizzle generously with the prepared Maple-Lemon Dijon Mustard Dressing. Toss gently if desired, then serve immediately.
Notes
- Use a fresh pear and slice it just before serving to avoid browning.
- Soaking dried cranberries in hot water plumps them, providing better texture and flavor.
- Pecans can be toasted in a skillet on medium heat if you prefer not to use the oven.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days. Shake well before using.
- This salad is versatile; substitute pecans with walnuts or almonds if preferred.
