Pear and Pomegranate Winter Salad

This beautiful Pear and Pomegranate Winter Salad is a snap to pull together and makes a gorgeous addition to your holiday table. The ingredients are simple and the dressing takes two minutes to whisk together. Trust me, it’s fabulous.
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Pear and Pomegranate Winter Salad garnished with maple pecans and feta on grey platter

 

Pear and Pomegranate Winter Salad: 

I make this beauty with fresh greens I pick up from the farmers market, ripe juicy red pears, homemade maple pecans, and fresh pomegranate seeds. Then I drizzle it is a subtle honey vinaigrette. So simple, so delicious, so darn pretty!

Pear and Pomegranate Winter Salad on grey plate with green and white dish towel in background

 

The Dressing: 

This dressing is a cinch to whisk together. It’s made with heart healthy extra virgin olive oil, fresh and fragrant lemon juice, local honey and a pinch of sea salt and ground black pepper.

A jar filled with honey vinaigrette on a wooden plate surrounded by herbs and lemon wedges

 

How to Seed a Pomegranate in Two Minutes!

Of course you can buy packaged pomegranate seeds if you prefer, or you can seed a pomegranate yourself in tow minutes! It’s easy, fast and no mess!

 

A wooden spoon filled with pomegranate seds set on a wooden cutting board

Let’s Talk Maple Pecans: 

I make these pecans in a small pan. First I crisp them up on medium heat, then I add a little butter and a little maple syrup. It’s easy and can be done days ahead!

The Pear and Pomegranate Winter Salad on gray platter with green and white dish towel in background

 

What to Serve it With:

If you’re making this salad for the holidays, may I suggest serving alongside these Easy Turkey Tenderloins (made in 45 minutes).

Two turkey tenderloins on a white plate with a silver serving fork

 

The Recipe: Pear and Pomegranate Winter Salad

What you need: a good paring knife and hand held juicer. If you choose to sweeten the dressing you can use a good quality honey or liquid Stevia Drops.

A delicious and beautiful fall/winter salad that is great for the holidays!

Servings: 6 servings

Author: Linda Spiker

To make your holiday cooking less stressful, you can make the dressing and pecans, and seed the pomegranate a day or two ahead.

For nuts: You can always use store bought if preferred

  • 2
    tablespoons
    butter
  • 1
    cup
    raw pecans
  • 1
    tablespoon
    maple syrup
  • pinch of sea salt

For Dressing:

  • 1/3
    cup
    good quality extra virgin olive oil
  • 2
    tablespoons
    lemon juice
  • 1
    tablespoon
    local honey
  • pinch of sea salt and a few turns of freshly ground black pepper

For salad

  • 5
    ounces
    tender baby spring mix or butter leaf lettuce
  • 1
    ripe pear (I used red) thinly sliced
  • 1/3
    cup
    pomegranate seeds
  • 1/3
    cup
    maple candied pecans
  • 1/3
    cup
    soft goat cheese crumbled (optional)

For pecans:

  1. Place small pan on cooktop on medium heat. Add pecans and cook for 3-4 minutes, using a spatula to move pecans around so they don’t burn. Add butter and toss peacns until they are covered. Add maple syrup, stir. Remove from heat and allow to cool on a plate while you make salad and dressing.

For Dressing:

  1. Whisk all ingredients together until emulsified. Save extra dressing in the firdge for up to a week.

For salad:

  1. Place all ingredients on a platter or in a bowl. Dress to you liking and toss. Sprinkle with sea salt and pepper if needed.

 

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