Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of white bowl with pear, arugula and pomegranate salad.

Pomegranate Salad (with pear and cider dressing)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

With a handful of ingredients and a quick homemade dressing, you can make this festive green salad with fresh pomegranate seeds, fruit and nuts to spruce up the holiday table. It's ready in 20 minutes and is a great option for a light lunch, holiday potluck, or dinner.

 

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Units

For the salad:

  • 1/2 cup pecans (or walnuts), lightly toasted
  • 4 cups arugula and baby spinach
  • 1 pear with skin, thinly sliced
  • 1/4 cup crumbled feta or soft goat cheese
  • 1/3 cup thinly sliced shallots
  • 1/2 cup pomegranate seeds

For the Apple cider vinaigrette:

  • 4 tablespoons apple cider vinegar
  • 1/2 teaspoon salt, or to taste
  • Several gratings of freshly ground black pepper, or to taste
  • 2 teaspoons runny honey
  • 1/2 cup olive or sunflower oil

Instructions

  1. Toast the pecans or walnuts in a 300°F/160°C oven for about 10 minutes or until slightly fragrant and golden. Be careful not to burn them. Reserve. 
  2. Mix all vinaigrette ingredients until smooth and creamy. I use the blender (regular or immersion) to emulsify them better. 

To assemble the salad:

  1. Place the greens in a large bowl. Add a few tablespoons of the vinaigrette and lightly toss. 
  2. Transfer to the serving platter. Make two layers if using a deep bowl (see Notes below).
  3. Arrange the pear slices over them. I like to make groups of several pieces, but any way you like it is fine. 
  4. Sprinkle and scatter the rest of the ingredients. 
  5. Drizzle with a little more vinaigrette and serve. 

Notes

  • Two layers: if using a deeper bowl, make two layers so you don't have to toss it too much to serve. Mix greens with some dressing. Add half to the bowl and top with half of the rest of the ingredients. Cover with the second layer of greens and arrange the rest of the add-ins on top.
  • Can I use pre-packaged pomegranate seeds? Absolutely! They can save time and effort. Check for freshness and quality, as they can sometimes vary in taste and texture.
  • Can I make the salad ahead of time? While it's best to assemble the salad shortly before serving to maintain freshness, you can prepare the dressing, remove the seeds if needed, and wash and dry the greens in advance.
  • Greens: ensure they are thoroughly dried after washing them to prevent sogginess. Also, consider serving the dressing on the side and adding it just before eating to keep the salad crisp.
  • Storage: refrigerate leftovers for a short time, in an airtight container or covered in plastic wrap. This is a salad to eat on the same day.
  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Category: Salads - Side dishes
  • Method: Mixing
  • Cuisine: International

Find it online: https://vintagekitchennotes.com/pomegranate-salad/