LAYERED PEAR AND POMEGRANATE SALAD — Fresh spinach, pears, pomegranates, candied pecans and blue cheese are layered in a trifle bowl with a homemade Dijon vinaigrette to create this beautiful salad that will be the centerpiece of your holiday table.
So many holiday dishes are rich and heavy–which is how the holidays should be, right? But this Layered Pear and Pomegranate Salad is a festive, beautiful way to add something fresh and delicious to your holiday table.
I don’t know about you, but after all of the sweets, breads, candies and creamy sauces and gravies, I’m start craving some fresh fruits and vegetables, and this salad is the perfect way to satisfy that craving.
Not to mention, it looks stunning on your holiday table. It’s surprising how much layering the ingredients in a trifle bowl elevates this salad. It’s totally dinner party worthy!
If you don’t have a trifle bowl or clear bowl that works for layering, feel free to just mix this salad up as usual in your regular salad bowl. After all, you’re going to end up eating it, and however you arrange the ingredients, this salad is always tasty.
Although the layers of red and green really do make this the perfect side dish to add to your Christmas dinner menu.
Feel free to change up the ingredients in this salad to suit your tastes. You can replace the spinach with arugula or spring mix. Or use gorgonzola or goat cheese instead of blue cheese.
You can even swap the pears for thinly sliced apples, and if you’re worried about a nut allergy, you can always serve the candied pecans on the side. Candied almonds, walnuts or cashews are also a delicious addition.
And if you don’t feel like seeding a pomegranate, or can’t find the ready-to-eat seeds at your grocery store, dried cranberries are a wonderful substitution. I also like to add a splash of pomegranate molasses to the vinaigrette if I have it handy.
This is also a great salad to bring to a holiday potluck. Everyone will be so impressed, and no one has to know how easy it is to put together. If they salad will be sitting out for very long, toss the sliced pears in a bit of lemon juice to keep them from turning brown.
If you’re looking to serve something healthy, fresh and delicious at your next dinner party, I highly recommend this Layered Pear and Pomegranate Salad. Don’t be surprised if it’s one of the first things to disappear.
Be sure to save this Layered Pear and Pomegranate Salad recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Layered Pear and Pomegranate Salad
- Produce: spinach, pears, pomegranates
- Candied pecans
- Blue cheese
- Olive oil
- White wine vinegar
- Dijon mustard
- Salt and pepper
For the vinaigrette
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- 1 tablespoon honey
- Salt and pepper, to taste
For the salad
- 5-6 ounces fresh baby spinach
- 2 pears, cored and thinly sliced
- 1 cup pomegranate seeds
- 1 cup coarsely chopped candied pecans
- 1/4 cup crumbled blue cheese
- In a small bowl, whisk together the ingredients for the vinaigrette; set aside.
- Spread half of the spinach in the bottom of a large glass trifle bowl or serving bowl. Arrange half of the pears over the spinach, followed by half of the pomegranate seeds and half of the candied pecans.
- Repeat the layers once more. Sprinkle the blue cheese over the top of the salad.
- Just before serving, drizzle about 3 tablespoons of the vinaigrette over the salad. Serve the remaining vinaigrette on the side.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 4mgSodium: 318mgCarbohydrates: 29gFiber: 7gSugar: 19gProtein: 7g
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from Magnolia Table