Description
A refreshing and vibrant Pear Salad with Pomegranate & Pecans combining crisp baby greens, sweet pear slices, tart pomegranate seeds, crunchy toasted pecans, and creamy gorgonzola cheese, all tossed in a tangy poppy seed vinaigrette. Perfect for a light lunch or an elegant starter, this salad balances sweet, savory, and nutty flavors with a delightful creamy dressing.
Ingredients
For the Salad
- 1 ripe pear, thinly sliced
- 1 shallot, thinly sliced
- 1/2 cup pecan pieces
- 8 cups mixed baby greens
- 1/2 cup pomegranate seeds
- 1/3 cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)
For the Dressing
- 1/4 cup granulated sugar (or honey)
- 1/4 cup white vinegar
- 1 teaspoon dry mustard
- 1 teaspoon onion flakes
- 1/4 teaspoon kosher salt
- 1/2 cup grapeseed oil (or other neutral oil like organic vegetable or canola)
- 1 tablespoon poppy seeds
Instructions
- Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Finally, whisk in the poppy seeds. You can serve the dressing immediately or store it in a sealed container or jar; if refrigerated, allow it to come to room temperature before serving.
- Prep the fresh ingredients: Slice the pear into thin slices and thinly slice the shallot. Remove the pomegranate seeds by following the method described in “How to Cut a Pomegranate.”
- Toast the pecans (optional): Place the pecan pieces in a dry skillet over medium heat. Toast by shaking the pan and stirring frequently with a wooden spoon until the pecans become fragrant and slightly darker brown, about 4 to 5 minutes. Watch carefully to avoid burning. Remove immediately from the heat and transfer to a plate to cool and stop cooking.
- Assemble and serve: Arrange the mixed baby greens on a large plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle the salad with the dressing—use about 6 tablespoons for 4 servings—and serve immediately. Store any remaining dressing in the refrigerator.
Notes
- To make this salad vegan, omit the cheese or substitute with a vegan cheese alternative.
- Be careful while toasting pecans as they can burn quickly—stay close and stir often.
- Allow the dressing to come to room temperature if refrigerated to ensure proper pouring and flavor balance.
- You can substitute honey for granulated sugar in the dressing for a natural sweetness.
- Use neutral oils like grapeseed, vegetable, or canola oil to keep the dressing light and smooth.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
