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Pomegranate Pear Salad combines sweet pears, juicy pomegranate seeds, tangy blue cheese, and candied pecans on a bed of mixed greens. The honey lemon vinaigrette is bright and lightly sweet, and you can make it in a jar in about a minute.
This is a great Winter Pear Salad. Pears and pomegranate are easy to find in winter, and the flavors work especially well on a holiday table.
Here’s Why This Pear Salad Recipe Works
Great texture: Crisp greens, juicy pears, creamy blue cheese, and crunchy candied pecans all show up.
Easy vinaigrette: The honey lemon vinaigrette is so easy to whip up. Lemon and Dijon cut through the sweetness, while honey rounds it out.
Make-ahead friendly: Prep the vinaigrette and toppings ahead, then assemble right before serving so everything stays crisp.
Easy to customize: Swap the cheese (goat cheese works well), change the nuts, or use whatever mixed greens you have.
If you like blue cheese in salads, you might also like my Green Salad with Cantaloupe and Blue Cheese.
Recipe Tips
Pick ripe pears: They should be sweet and yielding, not mushy or mealy.
Fan for flair: Slice and gently press the pear halves to fan them before adding to the greens.
Keep them from browning: A quick dip in lemon water keeps the pears bright. Blot dry before adding to the salad.
Go light on the dressing: You’ll only need about ⅓ to ½ cup. Refrigerate the rest for another salad.
Swap the cheese if needed: Goat cheese (fresh or aged) works well if blue isn’t your thing.
Dress right before serving: Pears and pomegranate hold up fine, but greens wilt fast once they’re dressed.
Use firm-ripe pears: If they’re too soft, the slices won’t fan well and they’ll get bruised in the bowl.
Cut the onion bite: Soak the sliced red onion in cold water for 5–10 minutes, then drain and blot dry. That will remove most of the sharp bite from the onion.
Keep the pecans crunchy: Add candied pecans at the very end (especially if you’re serving it buffet-style).
Shake the dressing again: Honey settles and olive oil separates. Give it another quick shake right before pouring.
Add the cheese last: It keeps it from smearing all over the pears and greens while you toss.
Make it a meal: Add roasted chicken, turkey, or prosciutto if you want it to hold its own as lunch.
Ingredient Notes
Pears: Use pears that are ripe but still firm. They should give slightly when you press near the stem but shouldn’t feel soft or mushy. Bartlett, Anjou, and Bosc all work well. If you have extra pears make some pear paste or a fresh pear cake.
Pomegranate seeds (arils): These add a juicy pop and a little tartness that keeps the salad from tasting flat. Fresh is great, but the pre-seeded cups are a perfectly good shortcut.
Blue cheese: Blue cheese isn’t just there for drama. Its salty, tangy bite balances the sweetness of the fruit. If your blue cheese is strong, use a little less. Prefer something milder? Goat cheese is a great swap.
Candied pecans: These bring crunch and sweetness, and they’re what makes this salad feel finished. Add them right before serving so they stay crisp. If you don’t have candied pecans, toasted pecans or walnuts work too.
Red onion: A little goes a long way. Thin slices add a sharp bite that keeps the salad interesting. If raw onion is too strong for you, soak the slices in cold water for 5–10 minutes, then drain and blot dry.
Honey lemon vinaigrette: This recipe makes more than you need, so start with about ⅓ cup, toss, then add more only if the greens need it. My preserved lemon vinaigrette is another great option.
Winter Pear Salad
Pomegranate Pear Salad is the kind of salad that doesn’t get pushed to the side of the plate. It’s quick to throw together, it looks great on the table, and the honey lemon vinaigrette keeps everything bright and balanced. Serve it as a side with dinner, or add shredded roasted chicken and call it lunch.
If you like fruit-and-blue-cheese salads, you’ll also love my Tossed Green Salad with Gorgonzola and Cranberries.
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Pomegranate Pear Salad
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Ingredients
- 6 cups mixed salad greens
- ¼ small red onion, thinly sliced
- 2 pears, halved, cored and fan-sliced
- 1 cup pomegranate seeds
- 4 ounce blue cheese, crumbled
- ½ cup candied pecans
For the Vinaigrette:
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- ½ cup olive oil
- ¼ teaspoon salt
- Pinch ground black pepper
Instructions
- Toss the salad greens and onion slices together in a bowl.
- Cut each pear in half and remove the core. Lay one pear half, flesh side down on a cutting board and make cuts from about 1/2-inch from top to the bottom of the pear. Press lightly on the pear to fan it out then slide your knife beneath it and transfer it to the salad greens. Continue with the remaining pear halves.
- Spoon the pomegranate arils (also called pips or seeds), blue cheese crumbles and the candied pecans on the salad greens.
For the Vinaigrette:
- Combine all the ingredients in a small jelly jar and shake vigorously to combine.
- Drizzle the vinaigrette over the top the salad or on individual servings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
You have combined everything I love in this beautiful and yummy winter salad, Pat.
Angie, this salad will be a lovely addition to your Christmas dinner! lol….Thanks for your comments 🙂