Pear and Pomegranate Salad

This pear and pomegranate salad is a fall and winter favorite. I'm always eager for pomegranates to be in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course lunch/dinner

Cuisine French

Servings 2 people

Calories 748 kcal

Equipment

1 Saucepan Small to medium size for the dressing
1 Whisk For emulsifying and stirring the dressing
1 Chef's knife For prepping lettuce and pear
1 Cutting Board For safe and efficient ingredient preparation
2 Salad Bowls For assembling and serving the individual salads

Ingredients

Main

3 cups green leaf lettuce rinsed and torn
1 Bartlett or Anjou pear - halved cored, and cut into slices
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

Instructions

Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.

Notes

To elevate this salad, consider adding a sprinkle of toasted pecans or walnuts for a textural contrast and nutty flavor. A crumble of fresh goat cheese or mild feta would also complement the sweetness of the pear and tartness of the pomegranate beautifully. When preparing the pear, a quick toss in a tiny amount of lemon juice will prevent browning. While the recipe instructs to pour warm dressing, ensure it's not scalding hot, as this can wilt delicate greens too quickly; aim for pleasantly warm. For presentation, arrange the pear slices artfully and sprinkle pomegranate seeds last for vibrant color.