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Christmas Pear Salad

A festive salad of mixed greens topped with thinly sliced ripe pears, pomegranate arils, crumbled blue or gorgonzola cheese, and candied/sugared pecans, dressed with a maple-dijon or balsamic-style vinaigrette.

  • Total Time: 20 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • 8 cups mixed salad greens (spring mix or arugula and lettuce)
  • 2 ripe pears, peeled, cored and thinly sliced (about 1 lb)
  • 1 cup pomegranate arils
  • 1 cup candied or sugared pecans, chopped
  • 1 cup crumbled blue cheese or gorgonzola
  • 1/4 small red onion, thinly sliced (optional)
  • For the Maple-Dijon Dressing: 2 tablespoons apple cider vinegar, 2 teaspoons whole grain Dijon mustard, 2 tablespoons pure maple syrup, 1/4 teaspoon kosher salt, 6 tablespoons extra-virgin olive oil, 1 shallot minced, 1/4 teaspoon black pepper

Instructions

  1. Prepare salad ingredients: wash and dry 8 cups mixed greens and place in a large salad bowl or on a serving platter.
  2. Slice the pears: peel, core and thinly slice the 2 ripe pears; fan or arrange slices over the greens.
  3. Make the dressing: whisk together 1 minced shallot, 2 tablespoons apple cider vinegar, 2 teaspoons whole grain Dijon, 2 tablespoons pure maple syrup, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; slowly whisk in 6 tablespoons extra-virgin olive oil until emulsified.
  4. Assemble the salad: drizzle a few tablespoons of dressing over the greens and gently toss to lightly coat the leaves.
  5. Top the salad: distribute pear slices over the greens, then sprinkle 1 cup pomegranate arils, 1 cup candied pecans and 1 cup crumbled blue cheese evenly across the salad.
  6. Serve: offer remaining dressing on the side for those who want extra and serve immediately to keep pears and greens fresh.

Notes

1) Use firm-but-ripe pears (Bosc or Bartlett) so slices hold their shape. 2) To prevent pear browning, toss slices briefly in a little lemon juice before arranging. 3) Substitute a balsamic-honey vinaigrette if you prefer a tangier dressing.

  • Author: Olivia Bennett
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Method: Salad
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 18 g
  • Sodium: 300 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 15 mg