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Pear and pomegranate spinach salad with maple-lemon mustard dressing
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Pear and Pomegranate Spinach Salad

A vibrant and refreshing salad combining baby spinach, Asian pears, pomegranate arils, and a creamy maple-lemon mustard dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Healthy Salad, Pear Salad, Pomegranate Salad, Quick Salad, Spinach Salad
Servings: 4 servings
Calories: 320kcal

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.

Notes

For a more flavorful dressing, add a pinch of garlic powder or fresh herbs. Toasting the pecans enhances their flavor and crunch. For a vegan option, swap honey for maple syrup and omit feta or use a plant-based alternative. Leftovers can be stored in the refrigerator for up to two days.