I can’t get enough of this Pear & Pomegranate Spinach Salad, with juicy fruit, crunchy pecans, tangy feta, and a maple-lemon Dijon dressing that ties it all together. It’s the kind of fresh, colorful salad that steals the spotlight at lunch, dinner, or any fall gathering.

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I’m obsessed with this salad because it hits every craving I have when I want something fresh but still loaded with personality. The pears bring that juicy, mellow sweetness, and pomegranate seeds pop in this tart little way that keeps me going back for another forkful.

But what really gets me is the contrast: crisp, creamy, crunchy, tangy, sweet. All in one bowl.

I love that it feels pretty enough for company without acting fussy, and easy enough for a random Tuesday lunch when I still want my plate to look like I tried a little. Not bad at all.

Ingredients

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Baby spinach keeps it fresh, leafy, and actually filling without feeling heavy.
Pears bring juicy sweetness and a soft bite that feels super fall-ish.
Pomegranate seeds pop in your mouth and make the salad look gorgeous.
Toasted pecans add crunch, nuttiness, and that cozy snacky vibe.
Dried cranberries give chewy sweetness, plus a little tart kick.
Feta adds salty creaminess, so every bite isn’t just sweet.
Red onion brings sharpness, but just enough to wake things up.
Olive oil makes the dressing smooth and helps everything cling together.
Maple syrup adds warm sweetness, basically the reason this feels special.
Lemon juice keeps it bright, so the salad doesn’t taste flat.
Dijon mustard gives the dressing a tiny tangy backbone you’ll notice.
Salt and pepper pull everything together, because bland salad is tragic.

Ingredient Quantities

6 cups baby spinach, packed

2 medium ripe pears (Bosc or Anjou), cored and thinly sliced

1 cup pomegranate seeds

1/2 cup pecans, toasted and roughly chopped

1/3 cup dried cranberries

4 ounces feta cheese, crumbled

1/4 cup thinly sliced red onion

3 tablespoons extra virgin olive oil

2 tablespoons pure maple syrup

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt, or to taste

1/8 teaspoon freshly ground black pepper, or to taste

How to Make this

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1. Toast pecans in a dry skillet over medium heat, shaking the pan occasionally, until fragrant and lightly browned, about 4 minutes; roughly chop and set aside to cool.

2. Whisk together extra virgin olive oil, pure maple syrup, fresh lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper in a small bowl or jar until emulsified.

3. Place 6 cups packed baby spinach in a large salad bowl.

4. Add 2 thinly sliced medium ripe pears and 1/4 cup thinly sliced red onion to the spinach.

5. Sprinkle in 1 cup pomegranate seeds and 1/3 cup dried cranberries.

6. Add the toasted chopped pecans to the salad.

7. Pour about half of the dressing over the salad and gently toss to combine, adding more dressing to taste.

8. Crumble 4 ounces feta cheese over the top and give the salad one final gentle toss to distribute.

9. Taste and adjust seasoning with additional salt or pepper if needed.

10. Transfer to a serving platter or individual plates and serve immediately so the pears and pomegranate remain fresh.

Equipment Needed

1. Dry skillet or sauté pan
2. Cutting board
3. Chef’s knife
4. Large salad bowl
5. Small bowl or jar with lid for dressing
6. Whisk
7. Measuring cups and spoons
8. Salad tongs or large serving spoon and fork

FAQ

Can I make the dressing ahead of time? Yes. Whisk the olive oil, maple syrup, lemon juice, Dijon, salt, and pepper and store in an airtight jar in the refrigerator for up to 3 days. Bring to room temperature and re-whisk before serving.

How do I prevent the pears from browning? Toss the sliced pears in a teaspoon or two of lemon juice until lightly coated just before adding them to the salad. This slows oxidation without changing the flavor.

Can I substitute the pecans and dried cranberries? Yes. Walnuts or sliced almonds work well for crunch. For sweetness, use golden raisins or chopped dried apricots. Toast nuts briefly for more depth of flavor.

How far ahead can I assemble the salad? Assemble only right before serving. Prepare and refrigerate components separately for up to a day: wash and dry the spinach, slice pears, toast nuts, and make the dressing. Combine just before plating to keep the greens crisp.

Can I make this salad nut free or dairy free? For nut free, omit the pecans or replace with roasted chickpeas or pepitas. For dairy free, leave out the feta or use a crumbly plant based cheese.

What proteins or mains pair well with this salad? Grilled chicken, seared salmon, or roasted pork are excellent. For a vegetarian option try warm lentils, marinated tofu, or a slice of savory tart.

Pear And Pomegranate Spinach Salad With Maple Recipe Substitutions and Variations

Pears: use thinly sliced apples (Honeycrisp or Gala) for a similar crisp, sweet texture
Pomegranate seeds: substitute halved red grapes or dried cherries for color and sweetness
Pecans: swap toasted walnuts or almonds for comparable crunch and rich flavor
Feta cheese: replace with goat cheese or crumbled ricotta salata for tangy creaminess

Pro Tips

1. Toast the pecans until they are just fragrant, then let them cool completely before chopping. Warm nuts lose their crunch and can wilt the spinach if added too soon.

2. Slice the pears thin and toss them briefly in a little extra lemon juice to slow browning while you finish assembling. That keeps the salad looking bright without tasting overtly citrusy.

3. Hold back about half the dressing and add it gradually. You want enough to coat leaves lightly so the spinach stays crisp and the fruit and seeds keep their texture.

4. Add most of the pomegranate seeds and pecans while tossing, then sprinkle a few on top at the end for a prettier plate and a fun first bite.

5. Let the salad sit for only a few minutes after dressing, just long enough for flavors to mingle. Serve promptly so the pears, pomegranate and crunchy nuts remain fresh and vibrant.

Pear And Pomegranate Spinach Salad With Maple Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

264

kcal

Equipment: 1. Dry skillet or sauté pan
2. Cutting board
3. Chef’s knife
4. Large salad bowl
5. Small bowl or jar with lid for dressing
6. Whisk
7. Measuring cups and spoons
8. Salad tongs or large serving spoon and fork

Ingredients

6 cups baby spinach, packed
2 medium ripe pears (Bosc or Anjou), cored and thinly sliced
1 cup pomegranate seeds
1/2 cup pecans, toasted and roughly chopped
1/3 cup dried cranberries
4 ounces feta cheese, crumbled
1/4 cup thinly sliced red onion
3 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste

Directions

Toast pecans in a dry skillet over medium heat, shaking the pan occasionally, until fragrant and lightly browned, about 4 minutes; roughly chop and set aside to cool.
Whisk together extra virgin olive oil, pure maple syrup, fresh lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper in a small bowl or jar until emulsified.
Place 6 cups packed baby spinach in a large salad bowl.
Add 2 thinly sliced medium ripe pears and 1/4 cup thinly sliced red onion to the spinach.
Sprinkle in 1 cup pomegranate seeds and 1/3 cup dried cranberries.
Add the toasted chopped pecans to the salad.
Pour about half of the dressing over the salad and gently toss to combine, adding more dressing to taste.
Crumble 4 ounces feta cheese over the top and give the salad one final gentle toss to distribute.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer to a serving platter or individual plates and serve immediately so the pears and pomegranate remain fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.