Description
Festive Spinach, Pear, and Pomegranate Salad
Ingredients
6 cups fresh baby spinach
2 pears, thinly sliced
1/2 cup pomegranate seeds
1/2 cup pecans (toasted for extra crunch)
1/4 cup crumbled feta cheese (optional)
Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
Salt and pepper to taste
Directions
Prepare the Salad Base:
In a large bowl, layer the baby spinach, sliced pears, pomegranate seeds, and toasted pecans.
Make the Dressing:
In a small jar, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Shake well to emulsify.
Assemble and Serve:
Drizzle the dressing over the salad just before serving. Toss gently to coat the ingredients evenly. Add crumbled feta if desired.
Prep Time: 10 minutes
Servings: 4
Calories: ~180 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time. Start by thoroughly washing and drying 6 cups of fresh baby spinach. Use a salad spinner to ensure no excess water dilutes the dressing. Next, core and thinly slice two ripe but firm pears. To prevent browning, you can toss the slices with a teaspoon of lemon juice. Toast 1/2 cup of pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Let them cool. Carefully extract the seeds from a fresh pomegranate or use pre-packaged seeds. For the dressing, add 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, and a pinch of salt and pepper to a small jar with a tight lid. Shake vigorously for 30 seconds until the mixture is fully combined and slightly thickened.
Serving Suggestions
This versatile salad pairs beautifully with various main courses. For a festive holiday meal, serve it alongside roasted turkey, glazed ham, or a beef tenderloin. As a light lunch, top it with grilled chicken breast or flaked salmon. For a vegetarian feast, it complements dishes like mushroom Wellington or butternut squash risotto. To elevate the presentation, serve it on a large white platter and garnish with a few extra pomegranate seeds and whole pecans.
How-to Summary
Quickly prepare this festive salad by: 1) Washing and drying spinach, 2) Slicing pears, 3) Toasting pecans, 4) Whisking the dressing ingredients in a jar, and 5) Combining all components and tossing gently just before serving. The key is to add the dressing at the last moment to keep the spinach crisp.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but with preparation. Keep all components separate. Prep the spinach, toast the nuts, and make the dressing up to a day in advance. Slice the pears and assemble the salad just before serving to prevent sogginess and browning.
What can I use instead of feta cheese? For a different flavor profile, try crumbled goat cheese, shaved Parmesan, or creamy blue cheese. For a dairy-free version, omit the cheese or use a plant-based feta alternative.
How do I toast pecans without burning them? Use a dry skillet over medium-low heat. Stir constantly for 3-5 minutes. They are done when you smell a nutty aroma. Immediately transfer them to a plate to stop the cooking process.
Is there a substitute for apple cider vinegar in the dressing? Absolutely. Fresh lemon juice, white wine vinegar, or champagne vinegar are excellent substitutes that will maintain the dressing’s bright, acidic balance.
Can I use a different green? Yes. Arugula adds a peppery note, mixed greens offer variety, or kale (massaged with a bit of dressing) provides a heartier texture.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not add the dressing until you are ready to serve, as it will wilt the spinach. Do not use overripe or mushy pears, as they will not provide the necessary crisp texture. Do not skip toasting the pecans; this step is crucial for deepening their flavor and adding crunch. Ensure your spinach is completely dry, as water will prevent the dressing from clinging properly. Finally, do not oversalt the dressing before tasting, as the feta cheese (if used) will add saltiness.
Conclusion
This Festive Spinach, Pear, and Pomegranate Salad is more than just a recipe; it’s a celebration of textures and flavors that brightens any table. The combination of sweet pears, tart pomegranate, crunchy pecans, and a tangy dressing creates a dish that is both nutritious and deeply satisfying. Its vibrant colors and simple preparation make it an ideal choice for busy weeknights or special holiday gatherings. By following the detailed steps and tips provided, you can confidently create a stunning salad that is sure to impress your guests and become a seasonal favorite.