Pomegranate Pear Salad with Walnuts and Honey Balsamic Dressing Recipe
This Pomegranate Pear Salad with Walnuts features a vibrant mix of fresh greens, sweet pears, juicy pomegranate seeds, crunchy walnuts, and tangy cheese, all dressed in a luscious honey balsamic dressing. It’s a refreshing and colorful salad perfect for holiday gatherings or everyday meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 5-6 cups mixed greens
- 2 large Bartlett pears (or 3 small), sliced
- ½ small red onion, thinly sliced
- ¾ cup pomegranate seeds
- ½ cup walnuts (or pecans), roughly chopped
- ½ cup goat cheese, blue cheese, or feta, crumbled
Salad Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
Instructions
- Prepare the salad: In a large serving bowl, add the mixed greens as the base. Arrange the sliced pears, thinly sliced red onion, pomegranate seeds, chopped walnuts, and crumbled cheese evenly on top to create a colorful and textured salad.
- Make the dressing: In a small mixing bowl or jar with a lid, whisk or shake together the extra virgin olive oil, balsamic vinegar, honey, and Dijon mustard until the ingredients are fully combined and emulsified into a smooth dressing.
- Toss and serve: Pour the dressing over the salad and gently toss to coat all ingredients evenly without bruising the delicate greens. Serve immediately to enjoy the fresh flavors, or refrigerate for up to 1 hour to let the flavors meld. Adjust seasoning with salt and pepper to taste just before serving if needed.
Notes
- Storage: Keep the undressed salad in an airtight container in the refrigerator for up to 2 days. Store the dressing separately to maintain freshness.
- Freezing: Not recommended since fresh greens and pears do not freeze well and can become soggy or mushy upon thawing.
- Cheese options: Choose goat cheese, blue cheese, or feta based on your preferred level of tanginess and creaminess.
