Pear Salad with Candied Pecans and Pomegranates
Fresh pear salad made with leafy greens, candied pecans, juicy pears, pomegranate seeds, and Dijon vinaigrette. Perfect for fall dinners and holiday tables.
Servings 4
Calories 468kcal
Ingredients
For Candied Pecans
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 cup pecans
For Salad
- 8 oz mixed greens or arugula washed and dried
- 1/4 cup pomegranate seeds
- 2 pears cored and sliced
- candied pecans
- Salt +Pepper to taste
For Dijon Vinaigrette
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon Mustard
- Salt +Pepper to taste
Instructions
For Candied Pecans
- Line a tray or plate with parchment paper.
- Melt butter and brown sugar in a skillet over medium heat.
- Add pecans and stir until fully coated, about 3 to 4 minutes.
- Spread onto parchment paper and cool completely.
- Break into pieces.
Dressing
- Add olive oil, vinegar, Dijon mustard, salt, and pepper to a jar.
- Shake until smooth and combined.
Salad
- Add greens to a large bowl.
- Top with pears, pomegranate seeds, and candied pecans.
- Drizzle with dressing and toss gently.
- Season with salt and pepper if needed.
- Serve immediately.
Notes
- Use ripe but firm pears for the best texture.
- Arugula adds a peppery bite; mixed greens work too.
- Make candied pecans ahead and store airtight.
- Dress salad right before serving.
- Goat cheese or blue cheese is delicious added on top.
Nutrition
Calories: 468kcal | Carbohydrates: 24g | Protein: 2g | Fat: 42g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 258mg | Fiber: 5g | Sugar: 17g | Vitamin A: 480IU | Vitamin C: 6.4mg | Calcium: 32mg | Iron: 0.9mg
