Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing
Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing is a vibrant and refreshing dish that will make your taste buds dance with delight. This salad marries the crispness of baby spinach with the juicy sweetness of Asian pear and the tart burst of pomegranate arils, all complemented by a creamy, zesty dressing. Not only is it visually stunning with its bright colors, but it’s also packed with nutrients, making it a perfect choice for a light lunch or a side dish at dinner. Whether you’re hosting a gathering or simply looking for something easy yet elegant, this salad is worth making!
Why You’ll Love This Recipe
This Pear and Pomegranate Spinach Salad is not just a treat for your palate; it’s also incredibly easy to prepare. With minimal ingredients and a straightforward step-by-step approach, even novice cooks can impress their guests. The combination of flavors—from the savory pecans to the creamy feta—creates a satisfying dish that’s sure to become a family favorite. Plus, it’s versatile enough to be customized for any occasion, whether you’re enjoying a quiet family dinner or hosting a lively brunch. This recipe caters to all tastes, making it a true crowd-pleaser!
Ingredients
- 1/4 cup extra virgin olive oil: This rich, aromatic oil brings a delightful depth to your dressing.
- 3 tbsp Dijon mustard: Adds a sharp tang that balances the sweetness of the maple syrup.
- 3 tbsp maple syrup or honey: Choose maple syrup for a vegan option; it adds natural sweetness.
- 3 tbsp fresh lemon or lime juice: Provides a zesty kick that brightens the entire salad.
- 5 oz baby spinach: Tender and slightly sweet, it forms the lush base of the salad.
- 1 large Asian pear, cored and sliced: Crisp, juicy slices that add a refreshing crunch.
- 1/2 cup pomegranate arils: Their ruby-red seeds offer a burst of tart flavor and a pop of color.
- 1/3 cup dried cranberries (soaked briefly in hot water): Sweet and chewy, complementing the fresh ingredients.
- 1 cup toasted pecan halves: Nutty and crunchy, these provide a satisfying texture.
- 1/3 cup crumbled feta cheese: Creamy, salty bites that elevate the entire dish.
Step-by-Step Directions
Prepare the Dressing: In a medium bowl, whisk together the extra virgin olive oil, Dijon mustard, maple syrup (or honey), and fresh lemon juice until smooth and creamy. The dressing should have a lovely golden hue that reflects its vibrant flavor.
Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast in the oven for about 10 minutes, or until they’re golden and fragrant. Keeping an eye on them ensures they don’t burn.
Slice the Pear: For the best texture, slice the Asian pear just before serving to keep it crisp and vibrant.
Drain the Cranberries: If you’ve soaked the cranberries, drain them well to remove excess water.
Assemble the Salad: In a large serving bowl, add the fresh baby spinach. Layer in the sliced pears, pomegranate arils, drained cranberries, toasted pecans, and crumbled feta cheese.
Dress and Serve: Just before serving, drizzle the maple-lemon mustard dressing over the salad. Toss gently to ensure all ingredients are well-coated. Enjoy the delightful medley of flavors!
Tips & Tricks
- Freshness Counts: Use the freshest ingredients available for the best flavor and nutritional content.
- Make Ahead: You can prepare the dressing in advance; just store it in the refrigerator. Toss the salad ingredients just before serving to maintain their freshness.
- Add More Crunch: For an extra crunch, consider adding some thinly sliced red onions or chickpeas for added protein.
- Adjust Sweetness: Feel free to modify the sweetness of the dressing to your taste by adjusting the amount of maple syrup or honey used.
Serving Suggestions & Pairings
This salad is perfect on its own, as a side dish, or even as a light main course. Pair it with grilled chicken or fish for a wholesome meal, or serve it alongside a warm grain bowl for added texture. It’s an excellent addition to any holiday gathering or festive occasion, giving a refreshing break from heavier dishes.
Nutritional Information
Each serving of the Pear and Pomegranate Spinach Salad is approximately 320 calories and provides a healthy dose of vitamins A and C, fiber, and protein due to the nuts and feta. This balanced dish is a guilt-free way to enjoy a delicious and satisfying meal.
Storing Tips & Variations
- Storing: If you have leftovers, store the salad and dressing separately in airtight containers in the fridge. This will help preserve the crispness of the spinach and prevent it from wilting.
- Reheating: This salad is best enjoyed fresh. However, if you want to include it in a meal prep, assemble the ingredients separately and mix them just before serving.
- Variations: You can swap out the pecans for walnuts or almonds, and the feta can be replaced with goat cheese for a different flavor profile. Add roasted chicken or quinoa for a more filling option.
Conclusion
The Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing is a beautiful celebration of flavors and textures that you won’t want to miss out on. It’s easy to prepare, refreshingly delicious, and a feast for the eyes. So why wait? Gather your ingredients and try this delightful recipe today! Don’t forget to share your experience and tweaks in the comments!
FAQs
Can I make the dressing ahead of time?
Yes! The dressing can be prepared in advance and stored in the refrigerator for up to a week. Just give it a good shake before using.What can I substitute for pomegranate arils?
If pomegranates are not in season, you can use diced apples or another berry, such as blueberries, for a similar effect.Is this salad gluten-free?
Absolutely! All the ingredients are naturally gluten-free, making it a great option for those with gluten sensitivities.Can I add protein to this salad?
Yes, you can easily add grilled chicken, shrimp, or chickpeas to make it a more filling meal.What’s the best way to serve this salad?
This salad tastes best fresh and should be served immediately after tossing the ingredients together to avoid wilting. It’s great as a side dish for any meal or as a light lunch on its own.
Pear and Pomegranate Spinach Salad
Ingredients
For the Dressing
- 1/4 cup extra virgin olive oil This rich, aromatic oil brings a delightful depth to your dressing.
- 3 tbsp Dijon mustard Adds a sharp tang that balances the sweetness of the maple syrup.
- 3 tbsp maple syrup or honey Choose maple syrup for a vegan option; it adds natural sweetness.
- 3 tbsp fresh lemon or lime juice Provides a zesty kick that brightens the entire salad.
For the Salad
- 5 oz baby spinach Tender and slightly sweet, it forms the lush base of the salad.
- 1 large Asian pear, cored and sliced Crisp, juicy slices that add a refreshing crunch.
- 1/2 cup pomegranate arils Their ruby-red seeds offer a burst of tart flavor and a pop of color.
- 1/3 cup dried cranberries (soaked briefly in hot water) Sweet and chewy, complementing the fresh ingredients.
- 1 cup toasted pecan halves Nutty and crunchy, these provide a satisfying texture.
- 1/3 cup crumbled feta cheese Creamy, salty bites that elevate the entire dish.
Instructions
Preparation
- In a medium bowl, whisk together the extra virgin olive oil, Dijon mustard, maple syrup (or honey), and fresh lemon juice until smooth and creamy.
- Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast in the oven for about 10 minutes, or until golden and fragrant.
- Slice the Asian pear just before serving to keep it crisp and vibrant.
- If you’ve soaked the cranberries, drain them well to remove excess water.
Assembly
- In a large serving bowl, add the fresh baby spinach. Layer in the sliced pears, pomegranate arils, drained cranberries, toasted pecans, and crumbled feta cheese.
- Just before serving, drizzle the maple-lemon mustard dressing over the salad. Toss gently to ensure all ingredients are well-coated.