This vibrant Pear & Pomegranate Spinach Salad is packed with autumn flavors and ingredients: pecans, dried cranberries, feta cheese, and a Maple-Lemon Dijon Mustard Dressing. It's quick, healthy, and ideal for both everyday meals and holiday gatherings like Thanksgiving and Christmas.
The Ultimate Fall Salad: Pear & Pomegranate Spinach Salad
This Autumn salad brings together a wonderful mix of sweet, savory, and tangy flavors, featuring all the ingredients we love for Fall. Toasted pecans provide a crunchy texture, while pears and pomegranate arils add sweetness and tartness. Creamy feta complements these flavors perfectly, all tossed with fresh baby spinach and a maple-lemon Dijon mustard dressing. It’s an excellent addition to your holiday menu, proving that Thanksgiving and Christmas dishes can be light yet flavorful. This Fall salad is easy to prepare, festive, and perfect for the whole family. Serve it as a side dish, or add protein for a complete meal on a busy weekday. If you're looking for more inspiration to use pears in salads, check out these two recipes: Pear Spinach Salad with Goat Cheese, Pecans, and Honey-Lemon Dressing and family-favorite Arugula Salad with Pears, Apples, Cashews, and Balsamic Vinaigrette.
Ingredients and Substitutions
- Pears - I used a large Asian pear and left the skin on for presentation. The skin also adds fiber. You can use any other type of pears: Bartlett, Bosc, Anjou, or Comice. Feel free to swap pears with apples or include both.
- Pomegranate arils - Cut the pomegranate in half horizontally with a knife. Then, use your hands to gently separate the arils from the pith. Discard any remaining white piths or membranes.
- Baby Spinach - Nutrient-dense and rich in antioxidants, baby spinach is my favorite ingredient for green salads. You can also try a mix of baby spinach and arugula.
- Pecans - I buy raw pecans and toast them at 350°F for about 10 minutes (just until they start to turn a little bit darker) to freshen them up and add crunch. Walnuts are a good alternative. You don't need to toast walnuts.
- Feta Cheese - It adds creaminess and tang. Goat cheese is a nice substitute, and Humboldt Fog goat cheese (one of my favorite cheeses ever!) works beautifully here.
- Dried Cranberries - I use Craisins and soak them briefly in hot water to plump them up. You can also try dried cherries or blueberries - soak them in hot water, too.
Homemade Maple-Lemon Dijon Mustard Dressing
It’s made with just four ingredients: maple syrup, olive oil, Dijon mustard, and fresh lemon juice.
Feel free to substitute honey for maple syrup and use lime juice in place of lemon. Always use freshly squeezed juice in salad dressing for the freshest flavor. Simply combine all ingredients in a mason jar and whisk for a minute or two until smooth and well emulsified.
How to Make Pear & Pomegranate Salad
- Toast the Pecans. Place pecans in a preheated oven at 350°F for about 10 minutes until golden and fragrant.
- Prepare the Pomegranate Arils. Remove arils from a whole pomegranate by slicing it in half and using your hands to carefully detach the arils from the pith, discarding the peel and membranes.
- Plump the Dried Cranberries. Soak dried cranberries in hot water for a few minutes to make them soft and juicy.
- Slice the Pears. Thinly slice pears just before serving to keep them fresh.
- Make the Salad Dressing. Combine maple syrup, olive oil, Dijon mustard, and fresh lemon juice in a mason jar. Whisk with a fork for 1-2 minutes until smooth and emulsified.
- Assemble the Salad. Add baby spinach to individual salad bowls or a large serving dish. Top with sliced pears, pomegranate arils, plumped cranberries, and crumbled feta. Add toasted pecans (some whole, some chopped) and drizzle generously with the dressing.
Helpful Tips
- Make it dairy-free by using vegan feta cheese or omitting it altogether.
- Don't want to use nuts? Toasted pumpkin seeds (also known as pepitas) are a great fall substitute for pecans.
- If pomegranates aren’t in season, you can either skip them or replace them with fresh raspberries. Raspberries provide a similar tartness and a pop of color to the green salad.
- Add Prosciutto. The savory and salty prosciutto always pairs beautifully with the sweetness of pears.
Make-Ahead Tips
This simple spinach salad is ideal for the fall season and a great way to add a healthy side to your Thanksgiving or Friendsgiving menu. You can also share it with friends and family at picnics, potlucks, or barbecues. Simply double or triple the ingredients as needed, and consider prepping some components in advance. Here are my tips:
- Make the salad dressing up to 24 hours in advance and refrigerate until ready to use.
- Toast the pecans up to 24 hours in advance and keep them in a zipped plastic bag, refrigerated.
- Prepare the pomegranate arils by removing them from a whole pomegranate up to 24 hours in advance. Store them in an airtight container in the refrigerator.
- Slice the pears just before serving to ensure they stay crisp and do not brown.
- Assemble just before serving. Don't add the pecans, baby spinach, feta cheese, and salad dressing until right before serving to keep the pear pomegranate salad fresh and to prevent the nuts from getting soggy.
Other Fall-inspired Salads
- Spinach Salad with Sautéed Apples, Pecans, and Maple-Lime Dressing
- Christmas Spinach Salad with Mandarin Oranges, Pomegranate, and Cranberries
- Fall Pasta Salad with Roasted Butternut Squash and Maple-Lime Dressing
- Fall Harvest Salad with Pears, Apples, Butternut Squash, Pecans, Pumpkin Seeds, and Bacon
Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing
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 (you can also use Bartlett, Bosc, and other types) cored and sliced
- 5 oz baby spinach
- ⅓ cup feta cheese crumbled
Instructions
Make the Salad Dressing
- Combine olive oil, Dijon mustard, maple syrup, and freshly squeezed lemon juice in a mason jar. Whisk with a fork for 1-2 minutes until smooth and emulsified.
Prepare the Salad Ingredients
- Toast the pecans in a preheated oven at 350°F for about 10 minutes, just until they turn a bit darker.
- Remove arils from a whole pomegranate by slicing it in half and using your hands to carefully detach the arils from the pith, discarding the peel and membranes.
- Soak dried cranberries in hot water for a few minutes to make them soft and juicy.
- Thinly slice pears just before serving to keep them fresh.
Assemble the Salad
- Add baby spinach to individual salad bowls or a large serving dish. Top with sliced pears, pomegranate arils, plumped cranberries, and crumbled feta. Add toasted pecans (some whole, some chopped) and drizzle generously with the dressing.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
My favorite salad, I've been making it all winter long, and always forget to rave it. 10 stars, Julia!