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.
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
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