Holiday Pear, Pomegranate & Feta Salad with Balsamic Glaze Recipe
This Holiday Pear, Pomegranate & Feta Salad with Balsamic Glaze is a vibrant and festive dish combining the sweet caramelized flavors of roasted pears, the juicy burst of pomegranate seeds, crisp green apple slices, and a delightful crunch from toasted pecans. Finished with creamy feta cheese and a glossy balsamic vinaigrette, this salad offers a perfect balance of textures and flavors ideal for holiday gatherings or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Roasting Ingredients
- 1 tbsp olive oil (for roasting pears)
- Pinch of cinnamon (optional, for roasted pears)
Dressing Ingredients
- 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
Instructions
- Preheat and prepare pears: Preheat your oven to 190°C (375°F). Toss the thinly sliced pear wedges with 1 tablespoon of olive oil and an optional pinch of cinnamon to add warming spice. Spread the pears evenly on a baking sheet lined with parchment paper.
- Roast pears: Roast the pears in the preheated oven for 10 to 12 minutes until they are golden and slightly caramelized. This roasting step enhances the pears’ natural sweetness. Remove from the oven and allow them to cool slightly.
- Arrange salad base: On a large white platter, evenly spread the mixed greens to create an appealing base layer that highlights the salad’s vibrant colors.
- Add fruits and nuts: Scatter the roasted pear wedges over the greens, followed by the pomegranate seeds, thinly sliced green apple, dried cranberries, and toasted pecans, combining diverse textures and flavors.
- Top with feta cheese: Generously crumble the feta cheese evenly over the salad, offering creamy and tangy contrast to the sweet and crunchy ingredients.
- Prepare dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey or maple syrup until glossy and smooth. Season with salt and freshly cracked pepper to taste.
- Dress and garnish: Just before serving, lightly drizzle the dressing over the salad to avoid sogginess. Garnish with extra pomegranate seeds and chopped toasted pecans for a festive finishing touch.
Notes
- Roasting pears caramelizes their sugars and intensifies their flavor, but if short on time, sliced fresh pears can be used instead though the flavor will be less complex.
- Use a mix of greens for a nice balance of textures and flavors; baby spinach adds softness while arugula offers peppery notes.
- For a vegan variation, omit feta or substitute with a plant-based cheese alternative.
- Adjust the sweetness of the dressing by varying honey or maple syrup to your preference.
- To toast pecans, heat in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- This salad is best served immediately after dressing to keep greens crisp.
Keywords: Holiday salad, pear salad, pomegranate salad, feta salad, balsamic salad, roasted pears, festive salad, healthy salad, seasonal salad
