When it comes to salads, I like something that feels both light and indulgent – and this pomegranate and pear salad with ginger vinaigrette is exactly that. It’s a dish that brings together the best flavors of fall like juicy pears, ruby-red pomegranate seeds, and a zesty, fresh, made-from-scratch ginger vinaigrette that adds the perfect amount of zing to every bite.

Now, I’ll let you in on a little secret: the combination of sweet and tart flavors here is simply irresistible. The juicy crunch of the pomegranate with the velvety softness of the pears creates a texture you’ll crave all season long. On top of that, the ginger dressing ties everything together with a warm, tangy kick that makes every bite sing. Whether you’re serving this as a light lunch or a festive dinner starter, it’s an easy recipe you’ll come back to time and time again.

Ingredients For the Pomegranate And Pear Salad:

• 1/2 cup halved raw pecans
• 2 Tablespoons honey
• 1 tsp ground ginger
• 5-6 oz baby arugula
• 1/2 cup feta cheese
• 1 large Bartlett pear
• 1 pomegranate

Ingredients For the Ginger Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon honey
• 1 tsp freshly grated ginger
• salt and & fresh cracked pepper to taste

Instructions:

1. Preheat oven to 350°. Line a baking sheet with parchment paper and spread the raw pecans in a single layer on the sheet. Toast in the oven for 7-10 minutes, tossing halfway through.
2. While the pecans toast, combine the honey and ground ginger in a small bowl. Mix well and set aside.
3. Once the pecans are fragrant and lightly golden, remove the pan from the oven. Drizzle the ginger-honey mixture over the toasted pecans and stir to coat them evenly.
4. Return the pecans to the oven for another 2-3 minutes to allow the honey to caramelize. Keep an eye on them to prevent burning.
5. Carefully cut your pomegranate in half and gently scoop out the seeds. Then, slice your pear into thin wedges.
6. Lay the arugula across a pretty serving platter and sprinkle the baked pecans and crumbled feta evenly over the arugula.
7. Nicely arrange the pear slices across your bed of arugula. Then, sprinkle the pomegranate seeds evenly.
8. In a small bowl or a mason jar, mix together the olive oil, apple cider vinegar, Dijon mustard, honey, and freshly grated ginger. Add a pinch of salt and fresh cracked pepper to taste. Give it a good whisk (or shake if using a jar!) until everything’s blended.
9. Right before serving, drizzle your salad with the ginger vinaigrette. Toss gently if you’d like, or leave it just as it is for that picture-perfect look.

Notes:

Ginger Options: If you don’t have fresh ginger on hand, using ground ginger is perfectly acceptable and will still provide that lovely warmth to the vinaigrette and pecans.

Pre-Cored Pomegranate Seeds: To save time and effort, you can purchase pre-cored pomegranate seeds from the grocery store. This way, you can skip the messy process of seeding the pomegranate yourself!

Toasting Pecans On Stovetop: If you prefer, you can toast the pecans in a skillet over medium heat instead of the oven. Just make sure to stir frequently for even toasting and to prevent burning.

Drizzling The Honey: For a slightly different texture, you can drizzle the honey over the pecans before toasting them. This will create a more caramelized effect but requires careful attention to avoid burning.

Storage Tips: If you have leftover salad, store the components separately in airtight containers in the refrigerator. Combine them just before serving to keep the arugula fresh and crisp.

Add-Ins: You can customize this salad with additional toppings like sliced almonds, walnuts, goat cheese, or even apples for extra flavor and texture.

Vinaigrette Variations: For a twist on the ginger vinaigrette, try adding a squeeze of fresh lemon juice or a dash of maple syrup for added sweetness.

This pomegranate and pear salad is a simple way to bring the essence of fall right to your table, and I can’t wait for you to experience it! If you give this recipe a try, I’d be thrilled to hear all about it. Share your tips or leave a comment rating this recipe. And if you post a photo, don’t forget to tag me on Instagram. I love to see how you make these recipes your own!