Name: Pear and Pomegranate Spinach Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: Fresh baby spinach; Ripe pear (thinly sliced); Pomegranate seeds; Crumbled feta or goat cheese (optional); Toasted walnuts or pecans; Red onion (thinly sliced, optional); Olive oil; Balsamic vinegar or lemon juice; Honey or maple syrup; Salt and pepper

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This pear and pomegranate spinach salad is a refreshing, vibrant dish that I love to toss together when I want something light, flavorful, and full of texture. With crisp pear slices, juicy pomegranate seeds, and tender baby spinach, every bite is a mix of sweet, tart, and earthy. It’s the kind of salad I serve as a side or elevate into a meal with a little protein on top.

Why You’ll Love This Recipe

I love how this salad brings together fresh seasonal ingredients in such a simple, elegant way. The natural sweetness of ripe pears balances beautifully with the tart pop of pomegranate seeds, and the crunch of nuts adds just the right contrast. It looks gorgeous on the table and feels like a celebration of fall and winter produce. Plus, I can whip it up in just a few minutes, which makes it perfect for busy days or last-minute dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
Ripe pear (sliced thinly)
Pomegranate seeds
Crumbled feta or goat cheese (optional)
Toasted walnuts or pecans
Red onion (thinly sliced, optional)
Olive oil
Balsamic vinegar or lemon juice
Honey or maple syrup
Salt and pepper

Directions

I start by washing and drying the baby spinach thoroughly, then place it in a large bowl.
I thinly slice the pear and red onion, then gently toss them with the spinach.
I sprinkle in the pomegranate seeds, crumbled cheese, and toasted nuts for extra flavor and crunch.
For the dressing, I whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper until it’s smooth and emulsified.
I drizzle the dressing over the salad just before serving and toss lightly to coat everything evenly.
I serve it immediately for the freshest texture and flavor.

Servings and timing

Serves: 4 as a side salad, 2 as a main
Prep time: 10 minutes
Total time: 10 minutes

Variations

I often switch things up based on what I have in the kitchen:

I swap spinach with arugula or mixed greens for a peppery kick
I use apples or mandarins instead of pears when I want something different
For a dairy-free version, I skip the cheese or use a vegan alternative
Grilled chicken or roasted chickpeas make a great protein boost if I’m turning this into a full meal
I sometimes use a citrus vinaigrette for a brighter, zesty flavor

storage/reheating

This salad is best eaten fresh, right after it’s tossed with dressing. If I’m making it ahead, I store the components separately. I keep the greens and toppings in an airtight container in the fridge for up to 2 days, and I store the dressing in a jar on the side. Once dressed, the spinach wilts quickly, so I only combine everything just before serving. Reheating isn’t needed for this salad.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the ingredients ahead and keep them separate. I slice the pears right before serving to prevent browning and dress the salad last minute for freshness.

What’s the best pear variety to use?

I like using Bartlett or Anjou pears because they’re sweet and juicy but still hold their shape well in salads.

Can I use bottled dressing?

Absolutely, if I’m short on time, a light balsamic vinaigrette or citrus dressing works great. I just try to avoid overly creamy dressings that can overpower the delicate flavors.

How do I remove pomegranate seeds easily?

I cut the pomegranate in half and tap the back with a spoon over a bowl. The seeds fall out without much mess and it saves a lot of time.

Is this salad suitable for holiday meals?

Definitely! I make it often for Thanksgiving or Christmas as a light, colorful side dish that balances out heavier dishes beautifully.

Conclusion

Pear and pomegranate spinach salad is one of those simple recipes that always feels special. It’s fresh, festive, and endlessly customizable. Whether I’m making it for a quick lunch or dressing it up for guests, it always adds a bright, flavorful touch to the table.

Pear and Pomegranate Spinach Salad

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This pear and pomegranate spinach salad is a light, refreshing dish that blends sweet, tart, and earthy flavors with a satisfying crunch. Featuring juicy pears, vibrant pomegranate seeds, baby spinach, and a tangy homemade vinaigrette, this easy salad is perfect for fall and winter meals, holiday gatherings, or healthy weekday lunches.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Serves 4 as a side, 2 as a main
Category: Salad
Method: No-cook
Cuisine: American
Diet: Vegetarian

Ingredients

Fresh baby spinach
Ripe pear (thinly sliced)
Pomegranate seeds
Crumbled feta or goat cheese (optional)
Toasted walnuts or pecans
Red onion (thinly sliced, optional)
Olive oil
Balsamic vinegar or lemon juice
Honey or maple syrup
Salt and pepper

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Instructions

Wash and dry baby spinach thoroughly; place in a large bowl.
Thinly slice the pear and red onion. Toss with spinach.
Add pomegranate seeds, crumbled cheese, and toasted nuts.
In a small bowl or jar, whisk olive oil, balsamic vinegar (or lemon juice), honey (or maple syrup), salt, and pepper until emulsified.
Drizzle dressing over the salad just before serving.
Toss gently to coat and serve immediately.