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 combines the lushness of baby spinach with the sweet crunch of Asian pears and the tangy burst of pomegranate arils. This salad is not just a feast for the eyes; it’s also a delightful experience for your taste buds. The creamy feta cheese, toasted pecans, and a well-balanced maple-lemon mustard dressing make it a flavorful and satisfying option for any meal. Plus, it’s incredibly easy to prepare, so you can whip it up for a lunch, dinner, or special gathering in no time!
Why You’ll Love This Recipe
This Pear and Pomegranate Spinach Salad is perfect for those who appreciate quick and straightforward recipes without sacrificing flavor or nutrition. With minimal ingredients and easy preparation, this salad is made for busy days when you still want to enjoy a healthy meal. The sweet and savory combination makes it a crowd-pleaser, guaranteed to impress both family and friends. Whether as a main dish or a colorful side, this salad brings together nutrients and tastes that are beneficial for your body and soul.
Ingredients
- 1/4 cup extra virgin olive oil: A rich, aromatic oil adds depth and smoothness.
- 3 tbsp Dijon mustard: The sharpness of Dijon provides an invigorating zest.
- 3 tbsp maple syrup or honey: A touch of sweetness that balances the tang.
- 3 tbsp fresh lemon or lime juice: Bright, citrusy acidity to elevate flavors.
- 5 oz baby spinach: Tender, leafy greens that are full of vitamins.
- 1 large Asian pear, cored and sliced: Juicy and crispy, lending a satisfying crunch.
- 1/2 cup pomegranate arils: Juicy jewel-like seeds that give bursts of sweetness.
- 1/3 cup dried cranberries (soaked briefly in hot water): Sweet and chewy for an added layer.
- 1 cup toasted pecan halves: Crunchy and buttery, enhancing the texture.
- 1/3 cup crumbled feta cheese: Creamy and salty, for a delightful contrast.
Step-by-Step Directions
Make the Dressing: Start by whisking together extra virgin olive oil, Dijon mustard, maple syrup, and fresh lemon juice in a bowl. Whisk until the dressing is smooth and creamy, forming a beautiful emulsion that is bursting with flavor.
Prep the Salad: Preheat your oven to 350°F (175°C), and toast the pecans on a baking sheet for about 10 minutes or until they’re fragrant and lightly golden. Slice your Asian pear just before serving to maintain its crispness, and drain the dried cranberries after soaking them in hot water for a few minutes.
Assemble the Salad: In a large serving bowl or plate, arrange the baby spinach as the base. Top it with the sliced Asian pears, pomegranate arils, soaked cranberries, crumbled feta, and toasted pecans. The colorful contrast between greens and bright toppings creates an inviting salad.
Dress & Serve: Right before serving, drizzle the maple-lemon mustard dressing over the salad. Toss gently, if desired, to coat all ingredients evenly. Serve immediately for the best taste and texture.
Tips & Tricks
For an even more flavorful dressing, consider adding a pinch of garlic powder or fresh herbs such as thyme or basil. Toasting the pecans not only adds flavor but also enhances their crunch. For a vegan-friendly version, swap the honey for maple syrup and omit the feta or use a plant-based alternative.
Serving Suggestions & Pairings
This Pear and Pomegranate Spinach Salad is an excellent accompaniment to grilled chicken or fish and pairs well with crusty bread for a light dinner. It is perfect for holiday gatherings, potlucks, or as a healthy option for a lovely brunch. The vibrant colors and flavors will complement any occasion beautifully.
Nutritional Information
Each serving of this salad is packed with nutrients, providing approximately 320 calories depending on ingredient variations. The salad is rich in fiber from the spinach and fruits, healthy fats from the olive oil and pecans, and protein from the feta cheese. It’s a balanced option that supports overall health and wellness.
Storing Tips & Variations
Store leftovers in an airtight container in the refrigerator for up to two days. To retain the freshness of the greens, it’s advisable to keep the dressing separate until just before serving. For variations, consider swapping the dried cranberries with raisins or apricots, or experimenting with different nuts, such as walnuts or almonds. Adding grilled chicken or chickpeas can transform this salad into a filling main dish.
Conclusion
Take a moment to treat yourself to the delicious Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing. Its delightful combination of flavors and textures makes it a must-try dish! We encourage you to give this recipe a try and share your experience. Whether enjoyed as a side or main dish, this salad is bound to become a favorite in your household.
FAQs
1. Can I make this salad ahead of time?
While you can prepare the dressing and ingredients ahead of time, it’s best to assemble the salad right before serving for optimal freshness and crunch.
2. Is this salad suitable for meal prep?
Yes, you can meal prep the components separately and then combine them when you’re ready to eat. Store the dressing and salad components in separate containers.
3. Can I use different fruits?
Absolutely! Feel free to substitute the Asian pear with other fruits like apples or peaches, and you can replace pomegranate arils with fresh berries for added sweetness.
4. How can I make this salad more filling?
To turn this salad into a full meal, consider adding grilled chicken, shrimp, or chickpeas for added protein and heartiness.
5. What other dressings can I use?
If you’re looking to change things up, a balsamic vinaigrette or a simple olive oil and vinegar dressing would also work beautifully with this salad.
Pear and Pomegranate Spinach Salad
Ingredients
For the dressing
- 1/4 cup extra virgin olive oil A rich, aromatic oil adds depth and smoothness.
- 3 tbsp Dijon mustard Provides an invigorating zest.
- 3 tbsp maple syrup or honey A touch of sweetness that balances the tang.
- 3 tbsp fresh lemon or lime juice Bright, citrusy acidity to elevate flavors.
For the salad
- 5 oz baby spinach Tender, leafy greens that are full of vitamins.
- 1 large Asian pear, cored and sliced Juicy and crispy, lending a satisfying crunch.
- 1/2 cup pomegranate arils Juicy jewel-like seeds that give bursts of sweetness.
- 1/3 cup dried cranberries, soaked briefly in hot water Sweet and chewy for an added layer.
- 1 cup toasted pecan halves Crunchy and buttery, enhancing the texture.
- 1/3 cup crumbled feta cheese Creamy and salty, for a delightful contrast.
Instructions
Make the Dressing
- Whisk together extra virgin olive oil, Dijon mustard, maple syrup, and fresh lemon juice in a bowl until smooth and creamy.
Prep the Salad
- Preheat your oven to 350°F (175°C), and toast the pecans on a baking sheet for about 10 minutes or until fragrant and lightly golden.
- Slice your Asian pear just before serving to maintain its crispness and drain the dried cranberries after soaking in hot water for a few minutes.
Assemble the Salad
- In a large serving bowl, arrange the baby spinach as the base and top with sliced Asian pears, pomegranate arils, soaked cranberries, crumbled feta, and toasted pecans.
Dress & Serve
- Right before serving, drizzle the dressing over the salad and toss gently to coat.