Pear and Pomegranate Spinach Salad
A delightful blend of fresh flavors and vibrant colors featuring baby spinach, Asian pears, pomegranate arils, and toasted pecans topped with a creamy maple-lemon mustard dressing.
Servings: 4 servings
Calories: 300kcal
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.
Notes
For an extra burst of flavor, consider adding fresh herbs like basil or mint. Substitute walnuts or almonds for pecans if preferred. To make this salad a complete meal, add grilled chicken or chickpeas.