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

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 minutes
Cook Time 5 minutes
Total Time 20 minutes
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
 

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