Name: Holiday Pear, Pomegranate & Feta Salad with Balsamic Glaze Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 cups mixed greens (baby spinach, arugula, or mesclun mix); 1 ripe pear, sliced into thin wedges; 1/2 cup pomegranate seeds; 1/2 cup crumbled feta cheese; 1/3 cup toasted pecans, roughly chopped; 1/4 cup dried cranberries; 1 small green apple, thinly sliced; 1 tbsp olive oil (for roasting pears); Pinch of cinnamon (optional, for roasted pears); 3 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt, to taste; Freshly cracked black pepper, to taste

Introduction

This Holiday Pear, Pomegranate & Feta Salad with Balsamic Glaze is a vibrant and festive dish that combines sweet, tangy, and crunchy flavors. Perfect for holiday gatherings, it features roasted pears, fresh fruits, crunchy nuts, and a luscious balsamic dressing that ties everything together beautifully.

A white plate filled with a fresh salad layered with dark green leafy arugula as the base, topped with thick slices of red-skinned apple arranged evenly across the plate. Scattered throughout are bright red pomegranate seeds adding bursts of color, along with chunks of white, crumbly feta cheese. Small clusters of light brown pecans are sprinkled on top, adding texture and contrast. The salad is lightly seasoned with cracked black pepper, lightly glistening with a dressing. The white marbled texture surface underneath enhances the fresh and colorful look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups mixed greens (baby spinach, arugula, or mesclun mix)

1 ripe pear, sliced into thin wedges

1/2 cup pomegranate seeds

1/2 cup crumbled feta cheese

1/3 cup toasted pecans, roughly chopped

1/4 cup dried cranberries

1 small green apple, thinly sliced

1 tbsp olive oil (for roasting pears)

Pinch of cinnamon (optional, for roasted pears)

For the dressing:

Extra virgin olive oil
Balsamic vinegar
Dijon mustard
Honey or maple syrup
Salt and freshly cracked pepper

Instructions

Step 1: Preheat your oven to 190°C (375°F). Toss the sliced pear wedges with olive oil and an optional pinch of cinnamon. Spread them evenly on a parchment-lined baking sheet and roast for 10 to 12 minutes until golden and caramelized. Remove and let cool slightly.

Step 2: On a large white platter, spread the mixed greens evenly as the salad base.

Step 3: Scatter the roasted pear wedges over the greens, then add pomegranate seeds, sliced apple, dried cranberries, and toasted pecans.

Step 4: Crumble the feta cheese evenly over the salad for a creamy and tangy contrast.

Step 5: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup until smooth and glossy. Season with salt and pepper to taste.

Step 6: Just before serving, drizzle the dressing lightly over the salad. Garnish with extra pomegranate seeds and a sprinkle of chopped pecans for an appealing finish.

Storage

Store the salad components separately in airtight containers for up to 2 days. Keep the dressing refrigerated. Assemble the salad just before serving to maintain crispness. Leftover dressed salad is best eaten the same day; if storing leftovers, keep them refrigerated and consume within 24 hours. Reheat is not recommended.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the roasted pears, dressing, and other components ahead of time, but it’s best to assemble and dress the salad right before serving to keep the greens crisp.

What can I use instead of pomegranate seeds?

If pomegranate seeds are unavailable, you can substitute with fresh red grapes or dried cherries to add a similar burst of sweetness and color.