Pear Pomegranate Salad combines mixed greens, candied pecans, pears, pomegranates, dried cranberries, and feta. Top with raspberry poppy seed dressing and enjoy!
author’s note
Fresh Pear Pomegranate Salad Guests Remember!
This Pear Pomegranate Salad has become one of the most-made holiday dishes in my home. I started making it a few years ago for Thanksgiving, and now I cannot picture a holiday meal without it. It’s fresh, colorful, crunchy, sweet, and salty with the feta. The raspberry poppy seed dressing ties everything together and is honestly the part people always ask about first.
I can’t count how many times someone has asked me, “What did you put on this salad?” The candied pecans also get a ton of attention. They taste like a treat all on their own, so they make this salad feel special without any extra effort on the day you serve it.
Pear Pomegranate Salad Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Pears | Use ripe Bartlett pears. If unavailable, use thinly sliced canned pears in 100 percent juice. |
| Pomegranate Arils | Buy pre-seeded arils to save time. They are easiest to find from October to February. |
| Candied Pecans | Make them ahead or use store-bought candied pecans. Honey roasted almonds also work. |
| Dried Cranberries | Swap with dried tart cherries for a tangier bite. |
| Feta Cheese | Replace with goat cheese or leave the cheese out. |
| Raspberry Poppy Seed Dressing | Mix equal parts store-bought poppy seed dressing and raspberry dressing for a shortcut. |
Shortcuts
- Candied Pecans: Make them ahead for an straightforward assembly, or buy pre-candied pecans from the store.
- Pomegranate: Use pre-seeded pomegranate arils (see “quick tip” below).
- Pears: If fresh pears aren’t available, use canned pears in 100% juice and slice thinly.
- Dressing: Prepare 1-2 days in advance and store in a Mason jar in the fridge. Stir before using. If short on time, mix equal parts store-bought poppyseed dressing and raspberry dressing as a quick option.
Quick Tip
Already seeded pomegranates are typically sold in small plastic cups in the produce section of the grocery store. They can sometimes be tricky to find and are usually only sold in the US from October to February.
Storage
This pear pomegranate salad doesn’t keep well after it’s made. Eat it soon after making, or the raspberry dressing will wilt the greens, the pears will brown, and the pecans will soften.
If preparing in advance, store all the parts separately and slice the pear just before putting together.
More satisfying Salad Recipes:
Salads
Roasted Veggie Salad (Panzanella)
Salads
Winter Fruit Salad
Salads
Orange Pomegranate SaladVariations
- Use dried tart cherries in place of the dried cranberries.
- Swap feta cheese for goat cheese, or simply leave out the cheese altogether.
- Use Fuji or Honey-crisp apples in place of the pears.
- Swap the raspberry dressing for a lemon–poppy seed dressing.
- Add some protein by tossing in some cooked and cooled quinoa or some leftover shredded chicken.
