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Pear and Pomegranate Winter Salad

A delicious and beautiful fall/winter salad that is great for the holidays!

Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Author Linda Spiker

Ingredients

To make your holiday cooking less stressful, you can make the dressing and pecans, and seed the pomegranate a day or two ahead.

For nuts: You can always use store bought if preferred

  • 2 tablespoons butter
  • 1 cup raw pecans
  • 1 tablespoon maple syrup
  • pinch of sea salt

For Dressing:

  • 1/3 cup good quality extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon local honey
  • pinch of sea salt and a few turns of freshly ground black pepper

For salad

  • 5 ounces tender baby spring mix or butter leaf lettuce
  • 1 ripe pear (I used red) thinly sliced
  • 1/3 cup pomegranate seeds
  • 1/3 cup maple candied pecans
  • 1/3 cup soft goat cheese crumbled (optional)

Instructions

For pecans:

  1. Place small pan on cooktop on medium heat. Add pecans and cook for 3-4 minutes, using a spatula to move pecans around so they don't burn. Add butter and toss peacns until they are covered. Add maple syrup, stir. Remove from heat and allow to cool on a plate while you make salad and dressing.

For Dressing:

  1. Whisk all ingredients together until emulsified. Save extra dressing in the firdge for up to a week.

For salad:

  1. Place all ingredients on a platter or in a bowl. Dress to you liking and toss. Sprinkle with sea salt and pepper if needed.