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Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing

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This pear and pomegranate spinach salad is fresh, crisp, and full of seasonal flavor. Featuring juicy pears, tart pomegranate seeds, toasted pecans, feta, and a maple-lemon Dijon dressing, it’s the perfect colorful salad for fall, winter, or any holiday gathering.

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)

Instructions

  1. Toast the pecans: Bake raw pecans at 350°F for 10 minutes until fragrant.
  2. Soak dried fruit: Soak dried cranberries in hot water for 5 minutes, then drain.
  3. Make the dressing: Whisk together maple syrup, olive oil, Dijon mustard, and fresh lemon juice until smooth.
  4. Assemble the salad: In a large bowl, combine spinach, sliced pears, pomegranate arils, cranberries, toasted pecans, and feta.
  5. Toss and serve: Drizzle with dressing just before serving and gently toss to coat.

Notes

  • Substitute pears with apples or use a mix for variety.
  • Goat cheese offers a softer, tangier alternative to feta.
  • Add grilled chicken, turkey, or quinoa for a main course version.
  • Mix in baby arugula for a peppery flavor.
  • Candied or spiced pecans add holiday flair.

Nutrition

Find it online: https://recipesbyliza.com/pear-and-pomegranate-spinach-salad-with-maple-lemon-mustard-dressing/