This vibrant Pear & Pomegranate Spinach Salad is filled with autumn flavors and substances: pecans, dried cranberries, feta cheese, and a Maple-Lemon Dijon Mustard Dressing. It is fast, wholesome, and superb for each on a regular basis meals and vacation gatherings like Thanksgiving and Christmas.
The Final Fall Salad: Pear & Pomegranate Spinach Salad
This Autumn salad brings collectively an exquisite mixture of candy, savory, and tangy flavors, that includes all of the substances we love for Fall. Toasted pecans present a crunchy texture, whereas pears and pomegranate arils add sweetness and tartness. Creamy feta enhances these flavors completely, all tossed with recent child spinach and a maple-lemon Dijon mustard dressing. It’s a wonderful addition to your vacation menu, proving that Thanksgiving and Christmas dishes might be mild but flavorful. This Fall salad is straightforward to arrange, festive, and excellent for the entire household. Serve it as a aspect dish, or add protein for an entire meal on a busy weekday. In the event you’re on the lookout for extra inspiration to make use of pears in salads, try 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 French dressing.
Substances and Substitutions
- Pears – I used a big Asian pear and left the pores and skin on for presentation. The pores and skin additionally provides fiber. You should utilize some other kind of pears: Bartlett, Bosc, Anjou, or Comice. Be at liberty to swap pears with apples or embrace each.
- Pomegranate arils – Lower the pomegranate in half horizontally with a knife. Then, use your palms to softly separate the arils from the pith. Discard any remaining white piths or membranes.
- Child Spinach – Nutrient-dense and wealthy in antioxidants, child spinach is my favourite ingredient for inexperienced salads. You may also attempt a mixture of child spinach and arugula.
- Pecans – I purchase uncooked pecans and toast them at 350°F for about 10 minutes (simply till they begin to flip slightly bit darker) to freshen them up and add crunch. Walnuts are a great various. You needn’t toast walnuts.
- Feta Cheese – It provides creaminess and tang. Goat cheese is a pleasant substitute, and Humboldt Fog goat cheese (certainly one of my favourite cheeses ever!) works superbly right here.
- Dried Cranberries – I take advantage of Craisins and soak them briefly in sizzling water to plump them up. You may also attempt dried cherries or blueberries – soak them in sizzling water, too.
Do-it-yourself Maple-Lemon Dijon Mustard Dressing
It’s made with simply 4 substances: maple syrup, olive oil, Dijon mustard, and recent lemon juice.
Be at liberty to substitute honey for maple syrup and use lime juice instead of lemon. At all times use freshly squeezed juice in salad dressing for the freshest taste. Merely mix all substances in a mason jar and whisk for a minute or two till easy and properly emulsified.
Find out how to Make Pear & Pomegranate Salad
- Toast the Pecans. Place pecans in a preheated oven at 350°F for about 10 minutes till golden and aromatic.
- Put together the Pomegranate Arils. Take away arils from an entire pomegranate by slicing it in half and utilizing your palms to rigorously detach the arils from the pith, discarding the peel and membranes.
- Plump the Dried Cranberries. Soak dried cranberries in sizzling water for a couple of minutes to make them gentle and juicy.
- Slice the Pears. Thinly slice pears simply earlier than serving to maintain them recent.
- Make the Salad Dressing. Mix maple syrup, olive oil, Dijon mustard, and recent lemon juice in a mason jar. Whisk with a fork for 1-2 minutes till easy and emulsified.
- Assemble the Salad. Add child spinach to particular person salad bowls or a big serving dish. Prime with sliced pears, pomegranate arils, plumped cranberries, and crumbled feta. Add toasted pecans (some complete, some chopped) and drizzle generously with the dressing.
Useful Suggestions
- Make it dairy-free through the use of vegan feta cheese or omitting it altogether.
- Do not wish to use nuts? Toasted pumpkin seeds (also called pepitas) are a terrific fall substitute for pecans.
- If pomegranates aren’t in season, you may both skip them or exchange them with recent raspberries. Raspberries present an analogous tartness and a pop of coloration to the inexperienced salad.
- Add Prosciutto. The savory and salty prosciutto at all times pairs superbly with the sweetness of pears.
Make-Forward Suggestions
This straightforward spinach salad is right for the autumn season and a good way so as to add a wholesome aspect to your Thanksgiving or Friendsgiving menu. You may also share it with family and friends at picnics, potlucks, or barbecues. Merely double or triple the substances as wanted, and contemplate prepping some parts upfront. Listed below are my suggestions:
- Make the salad dressing as much as 24 hours upfront and refrigerate till prepared to make use of.
- Toast the pecans as much as 24 hours upfront and maintain them in a zipped plastic bag, refrigerated.
- Put together the pomegranate arils by eradicating them from an entire pomegranate as much as 24 hours upfront. Retailer them in an hermetic container within the fridge.
- Slice the pears simply earlier than serving to make sure they keep crisp and don’t brown.
- Assemble simply earlier than serving. Do not add the pecans, child spinach, feta cheese, and salad dressing till proper earlier than serving to maintain the pear pomegranate salad recent and to stop the nuts from getting soggy.
Different 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
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Substances
Salad dressing
- ¼ cup further virgin olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons maple syrup or honey
- 3 tablespoons freshly squeezed lemon juice or lime juice
Salad substances
- 1 cup pecan halves toasted
- ½ cup pomegranate arils
- ⅓ cup dried cranberries
- 1 giant Asian pear (you can too use Bartlett, Bosc, and different sorts) cored and sliced
- 5 oz child spinach
- ⅓ cup feta cheese crumbled
Directions
Make the Salad Dressing
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Mix olive oil, Dijon mustard, maple syrup, and freshly squeezed lemon juice in a mason jar. Whisk with a fork for 1-2 minutes till easy and emulsified.
Put together the Salad Substances
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Toast the pecans in a preheated oven at 350°F for about 10 minutes, simply till they flip a bit darker.
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Take away arils from an entire pomegranate by slicing it in half and utilizing your palms to rigorously detach the arils from the pith, discarding the peel and membranes.
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Soak dried cranberries in sizzling water for a couple of minutes to make them gentle and juicy.
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Thinly slice pears simply earlier than serving to maintain them recent.
Assemble the Salad
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Add child spinach to particular person salad bowls or a big serving dish. Prime with sliced pears, pomegranate arils, plumped cranberries, and crumbled feta. Add toasted pecans (some complete, some chopped) and drizzle generously with the dressing.
Vitamin
