5-Star Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing – Fresh, Festive & Flavorful!

If you’re craving something vibrant, nutritious, and quick to prepare, this Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing will become your go-to. It’s a remarkable balance of sweet and tangy, crisp and creamy — all made in under 20 minutes. Packed with baby spinach, toasted pecans, feta, and juicy fruit, it’s ideal for everything from weekday lunches to your holiday table.

This autumn-inspired salad also comes with a sensational homemade dressing, so don’t forget to bookmark this gem! And hey — if you’re new here, I’d love for you to subscribe so you never miss a new wholesome recipe.

The Story Behind This Salad

How This Salad Became a Favorite in My Kitchen

Every fall, when pears hit their peak and pomegranates begin flooding the market, I feel a kind of nostalgic thrill. I remember the first time I served this pear and pomegranate salad at our Thanksgiving table. The turkey was still roasting, the mashed potatoes bubbling on the stove — and this beautiful bowl of greens stole the spotlight.

I had thrown it together almost on a whim. A bag of spinach I didn’t want to waste. A couple of pears I’d picked up at the farmer’s market. And a bottle of maple syrup I bought to “just try,” which ended up transforming our usual Dijon vinaigrette into something magically fresh. The pomegranate arils sparkled like jewels over the spinach — and that day, they became the centerpiece of every holiday salad I’ve made since.

Over the years, I’ve refined this pear salad into something truly special. And now I love sharing it not just for special gatherings, but even on busy weeknights when I want something fast, clean, and satisfying. The feta gives it a creamy bite, the cranberries soften and sweeten the profile, and those crunchy, toasted pecans? They seal the deal every time.

Why This Salad Stands Out

There are a few powerful reasons this salad deserves a place in your seasonal rotation:

• Flavor explosion: Between the tart pomegranate, crisp Asian pear, and sweet-tangy dressing, each bite offers surprising contrast and harmony.

• Texture play: Crunch from nuts, softness from feta, and juiciness from fruit keep every forkful interesting.

• Nutrition-packed: Leafy greens, heart-healthy fats from pecans, and antioxidant-rich fruits make it as nourishing as it is delicious.

• Holiday-ready: With its festive colors and elevated ingredients, this salad fits right in at gatherings. In fact, it pairs wonderfully with mains like this Mediterranean Lemon Chickpea Patties or this crowd-favorite Whipped Feta Dip with Honey, Pistachios & Cranberries.

But what truly makes it a keeper? It adapts. Whether you’re hosting dinner, prepping lunchboxes, or just trying to clean out the fridge — this salad always delivers.

Ingredients & Preparation

A Closer Look at the Ingredients

This pear and pomegranate salad is built on layers of texture and flavor, each component chosen for balance and brilliance. While it’s stunning enough for special occasions, the ingredient list is refreshingly simple — many of these are pantry staples or fall farmer’s market favorites.

Here’s exactly what you’ll need:

• ¼ cup extra virgin olive oil

• 3 tablespoons Dijon mustard

• 3 tablespoons pure maple syrup (or raw honey)

• 3 tablespoons fresh lemon juice (or lime)

This dressing is a tantalizing balance of sweet, tangy, and sharp — it’s what pulls every element of the salad together. You can even make extra to use on other greens or grain bowls!

Kitchen Tools You’ll Need

One of the things I love most about this pear spinach salad is how low-effort the prep is. Here are the only tools you’ll need:

• Mason jar or small mixing bowl: for shaking or whisking your dressing

• Sharp knife: to cleanly slice the pear

• Cutting board

• Baking sheet: for toasting the pecans

• Large salad bowl: or serve in wide shallow dishes for a prettier presentation

For busy weeks, I often batch-prep elements of this salad. I toast pecans, crumble feta, and prep dressing ahead so assembly is instant.

Substitutions & Adaptations

This salad is fantastically flexible — which makes it a great canvas for whatever you have on hand.

Here are some ideas:

• Greens: Use arugula or spring mix if spinach isn’t your favorite.

• Fruit: Swap Asian pear with apple slices, fresh figs, or even grilled peaches in summer.

• Nuts: Walnuts or slivered almonds work great. For nut-free, try roasted pumpkin seeds.

• Cheese: Goat cheese or blue cheese can replace feta for bolder flavors.

• Vegan? Skip the cheese or use a vegan feta substitute, and choose maple syrup over honey.

Feeling festive? Try serving this alongside Greek Cucumber Tomato Feta Salad or whip up these Cucumber Cottage Cheese Wraps for a cool summer lunch spread.

Cooking Instructions & Tips

Step-by-Step Method to Make It Perfect

Crafting this pear and pomegranate spinach salad is more than just tossing ingredients in a bowl — it’s about layering texture, balancing flavor, and creating something you’ll want to savor with every bite. Here’s how to do it right.

1. Make the Dressing

Start with the dressing — it’s the flavor backbone of the salad.

In a mason jar or small bowl, combine:

• ¼ cup extra virgin olive oil

• 3 tablespoons Dijon mustard

• 3 tablespoons maple syrup or honey

• 3 tablespoons freshly squeezed lemon juice

Shake vigorously (or whisk with a fork) for 1–2 minutes until thickened and fully emulsified. You should end up with a golden, silky blend that tastes sweet, sharp, and slightly tangy.

2. Toast the Pecans

Preheat your oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 8–10 minutes until fragrant and slightly darker. Allow to cool, then chop half, leaving the rest whole for contrast.

This step intensifies their flavor and gives the salad that irresistible nutty crunch.

3. Prep the Fruits

• Pomegranate: Slice in half and use your hands to gently remove the arils. Discard the membranes and peel.

• Cranberries: Soak in hot water for 5–7 minutes. This softens them and brings out their juiciness.

• Pear: Slice just before serving to prevent browning. Thin, fan-like slices look especially beautiful.

4. Assemble the Salad

In a large serving bowl or platter, layer:

• Baby spinach

• Pear slices

• Pomegranate arils

• Plumped cranberries

• Toasted pecans (chopped and whole)

• Crumbled feta

Drizzle generously with the dressing, toss lightly, and serve immediately.

Tips & Tricks to Nail It Every Time

1. Use cold ingredients
Chilled spinach and crisp fruit keep the salad refreshing and vibrant. Room-temperature feta or nuts can make it feel slightly limp, so prep just before serving.

2. Don’t overdress
Start with less dressing than you think you need. You can always add more — especially since the feta and fruit already add moisture and flavor.

3. Make ahead (partially)
Prep the dressing, toast the pecans, and clean the greens a day ahead. Store each in separate containers, then slice pears and assemble just before serving.

4. Want protein?
Add grilled chicken, roasted chickpeas, or seared salmon for a heartier meal. It’s especially good paired with something like this Mediterranean Chicken with Lemons and Olives or these Mediterranean Shrimp and Avocado Bowls.

5. Craving more color?
A sprinkle of microgreens, thin-sliced red onion, or even a few blood orange segments can take this salad to another level visually and flavor-wise.

Serving, Storing & Pairing

What to Serve with It

There’s something about the crisp, juicy pears and jeweled pomegranate arils in this pear and pomegranate spinach salad that makes it wildly versatile. Whether you’re planning a casual brunch or an elegant dinner, this salad shines brightly — either as a main course for two or a holiday side for ten.

For Holiday Tables

The sweet-tart flavors and festive colors make this a show-stopping side dish alongside traditional entrées like roasted turkey, glazed ham, or even baked salmon. It effortlessly balances heavier dishes with lightness and crunch.

Pair it with this Savory Cranberry Rice Pilaf for an autumn-inspired feast or alongside these charmingly rustic Stuffed Acorn Squash with Wild Rice to keep the flavors grounded in seasonal comfort.

For Brunch or Lunch

You can also transform this salad into a light main by topping it with grilled chicken, crumbled tempeh, or soft-boiled eggs. Serve it with a side of crusty multigrain bread and sparkling lemon water for a simple, energizing meal that feels indulgent yet nourishing.

Presentation Tips

• Use a wide, shallow bowl or a wooden platter to show off the salad’s vibrant layers.

• Sprinkle extra feta and pomegranate arils on top right before serving — it adds that final eye-catching pop.

• Garnish with lemon zest or a light grind of black pepper to deepen the flavor.

How to Store and Reheat

This salad is best enjoyed fresh — especially since spinach and pears don’t take kindly to sogginess. But with a few quick strategies, you can stretch it for another meal.

Storing Tips:

• Undressed salad: If you’re prepping ahead, layer all the ingredients (except the pears) in a sealed container and keep the dressing in a separate jar. Add pears and dressing just before serving.

• Leftovers: If dressed, store in an airtight container and eat within 24 hours. It won’t be as crisp, but still flavorful.

Can You Reheat It?

This salad isn’t designed for reheating. However, if you’ve added a protein (like grilled chicken), remove the greens, heat the protein briefly, and then rebuild the salad with fresh spinach. A quick drizzle of leftover dressing can refresh everything.

Bonus Tip: Make It a Meal

To turn this salad into a more filling main, serve it with:

• Roasted sweet potatoes or butternut squash cubes for extra heartiness

• A small bowl of Easy Mediterranean Lentil Soup

• Warm quinoa tossed with olive oil, lemon zest, and parsley

Don’t be afraid to double the dressing recipe — it keeps for up to 5 days and tastes just as amazing over warm grain bowls, roasted vegetables, or even as a sandwich spread.

Frequently Asked Questions

1. Can I make this pear and pomegranate spinach salad ahead of time?
Yes — just prep the ingredients separately. Store the spinach, fruit, nuts, and cheese in separate containers. Wait to slice the pear and dress the salad until right before serving to preserve texture and flavor.

2. What pears are best for this salad?
Asian pears are great for their crispness, but Bartlett, Bosc, or even red Anjou pears also work beautifully. The key is slicing them thin and using them fresh.

3. Is the maple-lemon mustard dressing sweet?
It’s perfectly balanced — sweetened by the maple syrup (or honey), but anchored by the mustard’s tang and citrus zing. You can adjust the sweetness to your taste.

4. Can I use store-bought pomegranate seeds?
Absolutely. Freshly harvested arils offer more crunch, but pre-packed pomegranate seeds save time and work well.

5. Is this salad vegan-friendly?
It can be! Just skip the feta or use a plant-based cheese alternative, and make sure to use maple syrup (not honey) in the dressing.

Conclusion

This pear and pomegranate spinach salad with maple-lemon mustard dressing has become one of those recipes I return to again and again — not just because it’s gorgeous on the table, but because it’s a dish that feels alive. With every bite, it gives you that crisp snap, that luscious sweetness, and a surprising burst of tartness that wakes everything up.

Whether you’re prepping it for a Thanksgiving dinner or a solo lunch under a cozy throw blanket, it’s a salad that meets you where you are — bright, beautiful, and packed with feel-good flavor.

If you loved this, you’ll also adore the contrast and zest of the Mediterranean Kale Cabbage Slaw or the crunch and vibrancy in this Easy Chickpea Apple Salad.

If you try this salad, I’d love to hear from you! Leave a comment below, rate the recipe, or tag your creation on Pinterest: Recipes by Sylvia Pinterest. Sharing helps more food lovers discover what you love — and builds our delicious community!

Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing

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• Author: Sylvia
• Total Time: 20
• Yield: 4 servings
• Diet: Vegetarian

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Description

This vibrant pear and pomegranate spinach salad is full of color and flavor — perfect for holidays or quick weeknight meals. The maple-lemon mustard dressing ties everything together beautifully.

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Ingredients

• 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

• 5 oz baby spinach

• 1 large Asian pear, cored and sliced

• ½ cup pomegranate arils

• ⅓ cup dried cranberries

• 1 cup pecan halves, toasted

• ⅓ cup feta cheese, crumbled

Cook Mode Prevent your screen from going dark

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Instructions

1. Combine olive oil, Dijon mustard, maple syrup, and lemon juice in a mason jar.

2. Whisk or shake for 1–2 minutes until emulsified.

3. Toast pecans in a 350°F oven for 8–10 minutes until golden and fragrant.

4. Soak dried cranberries in hot water for 5–7 minutes until plump.

5. Remove arils from pomegranate; discard peel and membrane.

6. Slice pear thinly just before serving to avoid browning.

7. Layer spinach, pear, pomegranate, cranberries, pecans, and feta in a large bowl.

8. Drizzle with dressing and toss gently before serving.

Notes

– Use arugula or spring mix instead of spinach for variation.

– Goat cheese or blue cheese can replace feta.

– Substitute walnuts or almonds for pecans.

– To make vegan, skip feta and use maple syrup instead of honey.

– Best served fresh; store undressed salad separately for later use.

• Prep Time: 10
• Cook Time: 10
• Method: No-Cook, Oven Toasting
• Cuisine: American, Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 462
• Sugar: 26
• Sodium: 298
• Fat: 35
• Saturated Fat: 5
• Unsaturated Fat: 28
• Trans Fat: 0
• Carbohydrates: 38
• Fiber: 7
• Protein: 6
• Cholesterol: 11