Pomegranate and Pear Salad

Name: Pomegranate and Pear Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cups mixed greens; 1 ripe pear, thinly sliced; 1/2 cup pomegranate seeds; 1/4 cup walnuts, toasted and chopped; 1/4 cup crumbled feta cheese; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon honey; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook:

🍽 Serves: 4

★★★★★

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This Pomegranate and Pear Salad is a delightful blend of sweet, crunchy, and tangy flavors that will brighten up any meal. With vibrant colors and a refreshing taste, it's perfect for a light lunch or a show-stopping side dish.

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Ingredients for Pomegranate and Pear Salad

Mixed greens are the base of your salad, providing a fresh and crisp backdrop for the other ingredients. Go for a mix like arugula, spinach, and romaine for varied texture.

Pear adds a juicy sweetness. Choose a ripe pear for the best flavor; Bosc or Anjou work well.

Pomegranate seeds bring a burst of tartness and vibrant color, making the salad visually appealing and refreshing.

Walnuts, when toasted, add a warm, nutty crunch that complements the other flavors beautifully.

Feta cheese provides a creamy, tangy element that balances the sweetness of the fruit and the acidity of the vinaigrette.

The olive oil, apple cider vinegar, and honey combine to create a simple, yet flavorful vinaigrette, tying all the elements together with a touch of sweetness and acidity.

Tips & Tricks

Toast your walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently until they smell fragrant. This enhances their nuttiness.
For extra freshness, try chilling your salad bowl in the fridge before assembling the salad.
If pomegranates aren’t in season, you can use dried cranberries as a substitute.

Serving Suggestions

This salad pairs beautifully with grilled chicken or fish for a light and satisfying meal. It’s also a lovely accompaniment to a cheese board or a charcuterie platter, adding a refreshing contrast to richer flavors.

Frequently Asked Questions

Can I make this salad ahead of time?: It's best to prepare the salad just before serving to keep the greens crisp. You can, however, make the vinaigrette a day ahead and store it in the fridge.
What if I don’t have apple cider vinegar?: White wine vinegar or balsamic vinegar can be used as a substitute, though the flavor profile will be slightly different.

Pomegranate and Pear Salad Recipe Walkthrough

First, let's make the vinaigrette. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of honey. Season with a pinch of salt and pepper to taste. Give it a good whisk until everything is well combined and set aside.

Next, grab a large salad bowl. Add 2 cups of mixed greens to the bowl. Thinly slice your ripe pear and scatter the slices over the greens. Toss in 1/2 cup of pomegranate seeds, making sure they’re evenly distributed. Add 1/4 cup of toasted walnuts for that lovely crunch.

Sprinkle 1/4 cup of crumbled feta cheese over the top. This will add a nice creamy contrast. Drizzle your prepared vinaigrette over the salad. Gently toss everything together, ensuring each ingredient is lightly coated with the dressing.

And there you go! Serve immediately to enjoy the full flavor and freshness of your salad.

Why You'll Love This Recipe

Quick to prepare and assemble.
A delightful combination of textures and flavors.
Perfect for showcasing seasonal produce.
Pairs well with a variety of main dishes.
Great for impressing guests with minimal effort.

Ingredients

2 cups mixed greens

1 ripe pear, thinly sliced

1/2 cup pomegranate seeds

1/4 cup walnuts, toasted and chopped

1/4 cup crumbled feta cheese

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon honey

Salt and pepper to taste

Step-by-step Instructions

1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the vinaigrette.

2. In a large salad bowl, combine the mixed greens, sliced pear, pomegranate seeds, toasted walnuts, and crumbled feta cheese.