Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing
Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing is a delightful blend of fresh flavors and vibrant colors that will brighten up any meal. This salad combines the crispness of baby spinach with the juicy sweetness of Asian pears, the tartness of pomegranate arils, and the crunchy texture of toasted pecans. Topped with a creamy, tangy maple-lemon mustard dressing, it’s a dish that’s as beautiful as it is delicious. Whether you’re looking for a quick lunch, a side dish for dinner, or a crowd-pleaser for a potluck, this salad will exceed your expectations. Its combination of textures and flavors creates a satisfying and refreshing experience that beckons to be shared.
Why You’ll Love This Recipe
This Pear and Pomegranate Spinach Salad is incredibly easy to whip up and perfect for any occasion. With minimal preparation time and just a handful of ingredients, this recipe is a busy cook’s dream. Thanks to its vibrant colors and delectable tastes, this salad is sure to impress guests at family gatherings or dinner parties. It’s also a crowd-pleaser that appeals to various dietary preferences, making it a versatile addition to your meal rotation. Refreshing, nutritious, and visually stunning, this salad has everything you need to put a smile on your face and nourish your body.
Ingredients
- 1/4 cup extra virgin olive oil: A rich source of healthy fats that adds a smooth texture to the dressing.
- 3 tbsp Dijon mustard: This gives a sharp flavor that perfectly balances the sweetness of maple syrup.
- 3 tbsp maple syrup or honey: Depending on your choice, these natural sweeteners will lend a delightful richness to the dressing.
- 3 tbsp fresh lemon or lime juice: A zesty addition that brightens up the dressing and adds a refreshing burst of acidity.
- 5 oz baby spinach: Tender and mildly sweet, the fresh spinach serves as a nutrient-packed base for this salad.
- 1 large Asian pear, cored and sliced: Juicy and aromatic, these pears lend a satisfying crunch and subtle sweetness.
- 1/2 cup pomegranate arils: Their jewel-like appearance and tart flavor elevate the dish both in taste and presentation.
- 1/3 cup dried cranberries (soaked briefly in hot water): These add a sweet chewiness that complements the crunchy textures.
- 1 cup toasted pecan halves: Offering a delightful nuttiness and satisfying crunch, toasted pecans are the icing on the cake.
- 1/3 cup crumbled feta cheese: Creamy and tangy, feta adds a burst of flavor that rounds out the entire salad.
Step-by-Step Directions
Make the Dressing: In a mixing bowl, whisk together the extra virgin olive oil, Dijon mustard, maple syrup, and fresh lemon or lime juice until the mixture is smooth and creamy. The result should be a beautiful, golden dressing that entices your taste buds.
Prep the Salad: Preheat your oven to 350°F (175°C) and spread the pecan halves on a baking sheet. Toast them in the oven for about 10 minutes, or until fragrant. As the pecans cool, slice the Asian pear just before serving to keep it fresh, and drain the cranberries after soaking them briefly in hot water.
Assemble the Salad: In a large serving bowl or on individual plates, lay down a generous handful of baby spinach. Top the greenery with sliced pears, a sprinkle of pomegranate arils, the soaked cranberries, crumbled feta cheese, and the toasted pecans. The colors should pop beautifully!
Dress & Serve: Just before serving, drizzle the maple-lemon mustard dressing over the salad, tossing gently to ensure everything is evenly coated. Serve immediately for the freshest experience!
Tips & Tricks
For an extra burst of flavor, consider adding a sprinkle of fresh herbs — basil or mint can bring a refreshing note to your salad. If you prefer the crunchiness of nuts, feel free to substitute walnuts or almonds for pecans. To make this salad a complete meal, add grilled chicken or chickpeas for some protein.
Serving Suggestions & Pairings
This Pear and Pomegranate Spinach Salad pairs beautifully with grilled salmon, roasted chicken, or even brunch favorites like quiche. It’s an excellent choice for holiday gatherings, showcasing colors that evoke the festive spirit! Serve it alongside crusty bread for a complete meal experience.
Nutritional Information
This salad is not only satisfying but also packed with nutrients. Each serving contains approximately 300 calories, with a balanced mix of healthy fats, carbohydrates, and protein. It’s rich in vitamins A and C, iron, and antioxidants from the spinach and pomegranate.
Storing Tips & Variations
For optimal freshness, it’s best to enjoy this salad immediately after preparation. However, if you have leftovers, store the salad in an airtight container in the refrigerator without the dressing. If you’re looking for variations, consider swapping out the pears for apples or adding a handful of quinoa for extra texture and nutritional benefits.
Conclusion
If you’re ready for a burst of color and flavor on your plate, do not hesitate to try this Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing. Its bright ingredients and incredible taste make it a go-to option for healthy eating that never feels mundane. Once you’ve whipped up this salad, please share your experience and any tweaks or personal touches you added — we love hearing from you!
FAQs
1. Can I prepare the dressing in advance?
Absolutely! The dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good shake or stir before using.
2. Is this salad gluten-free?
Yes, all the ingredients are gluten-free, making it suitable for anyone with gluten sensitivities.
3. How can I make this salad vegan?
To make it vegan, simply skip the feta cheese or substitute it with a plant-based alternative.
4. Can I add protein to this salad?
Yes, grilled chicken, salmon, or chickpeas are wonderful additions that enhance the salad’s nutritional profile while keeping it satisfying.
5. What’s the best way to store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days. To keep it fresh, avoid adding the dressing until you’re ready to eat.
Pear and Pomegranate Spinach Salad
Ingredients
Dressing
- 1/4 cup extra virgin olive oil A rich source of healthy fats.
- 3 tbsp Dijon mustard Gives a sharp flavor.
- 3 tbsp maple syrup or honey Natural sweeteners for richness.
- 3 tbsp fresh lemon or lime juice Adds a zesty acidity.
Salad Ingredients
- 5 oz baby spinach Tender and nutritious base.
- 1 large Asian pear, cored and sliced Juicy with satisfying crunch.
- 1/2 cup pomegranate arils Adds tart flavor and vibrant color.
- 1/3 cup dried cranberries (soaked briefly in hot water) Contributes sweetness and chewiness.
- 1 cup toasted pecan halves Provides nuttiness and crunch.
- 1/3 cup crumbled feta cheese Creamy and tangy addition.
Instructions
Make the Dressing
- In a mixing bowl, whisk together the extra virgin olive oil, Dijon mustard, maple syrup, and fresh lemon or lime juice until smooth and creamy.
Prep the Salad
- Preheat your oven to 350°F (175°C) and spread the pecan halves on a baking sheet. Toast them for about 10 minutes, or until fragrant.
- Slice the Asian pear just before serving to keep it fresh, and drain the cranberries after soaking them briefly in hot water.
Assemble the Salad
- In a large serving bowl or on individual plates, lay down a generous handful of baby spinach.
- Top with sliced pears, a sprinkle of pomegranate arils, the soaked cranberries, crumbled feta cheese, and toasted pecans.
Dress & Serve
- Just before serving, drizzle the maple-lemon mustard dressing over the salad, tossing gently to coat everything evenly. Serve immediately.