Pear and Pomegranate Spinach Salad
A vibrant and refreshing salad featuring sweet pears and tangy pomegranate seeds, complemented by a creamy, zesty maple-lemon mustard dressing.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Dressing
- 1/4 cup extra virgin olive oil This rich and aromatic oil serves as the base of the dressing.
- 3 tbsp Dijon mustard Enhances the dressing’s complexity.
- 3 tbsp maple syrup or honey Natural sweetener that balances the tanginess.
- 3 tbsp fresh lemon or lime juice Brings bright acidity to the dressing.
For the Salad
- 5 oz baby spinach Provides a fresh green base.
- 1 large Asian pear, cored and sliced Adds sweetness and crunch.
- 1/2 cup pomegranate arils Offers a burst of juicy flavor.
- 1/3 cup dried cranberries Soaked briefly in hot water for enhanced flavor.
- 1 cup toasted pecan halves Adds crunch and rich flavor.
- 1/3 cup crumbled feta cheese Rounds out the flavors with creaminess.
Instructions
Make the Dressing
- In a medium mixing bowl, whisk together the extra virgin olive oil, Dijon mustard, maple syrup (or honey), and fresh lemon juice until smooth and creamy.
Prep the Salad
- Preheat your oven to 350°F (175°C) and toast the pecans for about 10 minutes, or until golden and aromatic.
- Slice the Asian pear just before serving to maintain its crispness.
- Drain the soaked cranberries and allow them to cool down slightly.
Assemble the Salad
- In a large bowl or platter, arrange the baby spinach as a base. Layer with sliced pears, pomegranate arils, drained cranberries, toasted pecans, and crumbled feta.
Dress & Serve
- Drizzle the prepared dressing over the salad just before serving and gently toss to combine.
Notes
For a smoother dressing, blend the ingredients in a food processor instead of whisking. Adding cayenne pepper or fresh herbs for extra flavor is an option. Substitute walnuts or almonds if desired.