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This Winter Pomegranate Pear Salad brings color to the table when everything else is brown and beige. Juicy pears, ruby pomegranate seeds, feta and walnuts on a bed of spinach and arugula, drizzled with honey balsamic dressing.

It looks like something from a restaurant, but it’s made with simple, affordable ingredients that are at their best in the colder months.

It’s a lovely side for holiday dinners, and it balances out rich mains like ham, roast beef or turkey.

Prep the dressing and toppings ahead, then toss everything together right before serving.

Ingredients and Swaps

Greens: Baby spinach and arugula. Use all spinach for a milder salad.
Pears: Ripe but still firm. Apples work in their place.
Pomegranate seeds: About half a pomegranate. Dried cranberries are a cheaper stand-in.
Feta and walnuts: Goat cheese and pecans are easy swaps.
Dressing: Olive oil, balsamic vinegar, honey and Dijon.

Tips for a Winter Fruit Salad

Choose pears that give slightly at the stem. Rock-hard pears have little flavor, and very soft ones fall apart.
Seed the pomegranate in water. Tap the cut halves over a bowl of water. The seeds sink and the pith floats.
Toast the walnuts. It takes the bitter edge off.
Slice the pears just before serving. They brown quickly.

Winter salad with spinach, arugula, pear slices, pomegranate seeds, feta and walnuts

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Winter Pomegranate Pear Salad

Spinach and arugula with sliced pears, pomegranate seeds, feta and toasted walnuts in a honey balsamic dressing. A festive salad for holiday dinners.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

5 cups baby spinach
3 cups arugula or more spinach
2 ripe pears thinly sliced
¾ cup pomegranate seeds about ½ pomegranate
½ cup crumbled feta
½ cup walnuts toasted and chopped
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper to taste

Method

Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often. Let cool and chop.
In a jar, shake together the olive oil, balsamic vinegar, honey, Dijon, salt and pepper.
Arrange the spinach and arugula on a platter or in a large bowl.
Top with the pear slices, pomegranate seeds, feta and walnuts.
Drizzle with the dressing just before serving.

Notes

To remove pomegranate seeds without the mess, tap the cut halves over a bowl of water; the seeds sink and the pith floats.
Swap pears for apples or orange segments.
Use goat cheese instead of feta for a creamier bite.
Pecans or pumpkin seeds work in place of walnuts.

How to Serve It

It suits a holiday table and goes with Pineapple-Honey Glazed Ham, Top Round Roast Beef or roast chicken. More ideas are in 12 Cheap Salad Recipes That Actually Fill You Up.

Storage & Serving Tips

Store the greens, toppings and dressing separately for up to 3 days.
Slice the pears just before serving so they don’t brown.
Pomegranate seeds keep in the fridge for about 5 days.
Not recommended for freezing.
Washing tip: Rinse loose greens under cool running water (no soap or produce wash needed), then dry them well in a salad spinner or with a clean towel. Bagged greens labeled “washed” are ready to use, but if you like to rinse them anyway (we do), use a clean colander and sink and dry them well.