Pear and Pomegranate Spinach Salad
A vibrant and refreshing salad combining crisp baby spinach, juicy Asian pear, and tart pomegranate arils, complemented with a creamy maple-lemon mustard dressing.
Servings: 4 servings
Calories: 320kcal
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.
Notes
Use the freshest ingredients available for the best flavor and nutritional content. You can prepare the dressing in advance; just store it in the refrigerator. Toss the salad ingredients just before serving to maintain their freshness. Consider adding thinly sliced red onions or chickpeas for extra crunch.