There’s something about a winter salad that just feels *extra* magical. Maybe it’s the juicy burst of pomegranate or the way creamy goat cheese plays off the sweet pears—but this one is worth gathering around. I love making this when the weather dips and we’re craving something fresh but still full of comfort. It’s got sparkle, crunch, flavor… and yes, it’s secretly really easy.
Why You’ll Love This Recipe
This recipe was born out of one of those “what can I throw together quickly?” moments before a holiday dinner, and now it’s one of my go-to winter dishes. The balance of flavors—tangy, sweet, peppery, creamy—feels like an upgraded version of your everyday side salad. Plus, when it’s layered beautifully on a big platter, it’s just so pretty!
- Seasonal ingredients: Perfectly ripe winter pears and pomegranate arils steal the show.
- Flavor-packed vinaigrette: Bright and balanced with honey and Dijon magic.
- No boring bites: Creamy goat cheese and sweet-spiced candied nuts make every forkful fun.
- Ready in 15 minutes: It looks fancy but is totally doable, even last minute.
- Versatile: Serve it as a festive side or add grains or protein for a full meal.
Ingredients Breakdown
Essentials
- 4 cups baby arugula, spinach, or mixed winter greens
- 2 medium pears (Bosc or Anjou), thinly sliced
- 1 cup pomegranate arils
- 4 oz goat cheese, crumbled
- 1/2 cup candied walnuts or pecans (see below)
Pro Tips
- For candied nuts: Toss 1/2 cup walnuts or pecans in a skillet with 1 tbsp brown sugar and a pinch of salt over medium heat until coated and golden (1–2 minutes).
- To prevent pear browning: Toss the sliced pears lightly with lemon juice.
- Choose ripe-but-firm pears: Too soft and they’ll mush; too hard and they won’t shine.
- Swap the greens: Try radicchio, frisée, or baby kale depending on your flavor mood.
Step-by-Step Instructions
- Make the candied nuts: In a dry skillet, toast nuts for 2 minutes. Stir in brown sugar and salt, tossing until coated. Cool on parchment paper.
- Slice the pears: Core and thinly slice. Toss with a small amount of lemon juice to keep them fresh.
- Whisk the vinaigrette: In a bowl, combine 3 tbsp olive oil, 1.5 tbsp pomegranate juice or vinegar, 1–2 tsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and black pepper to taste. Whisk until smooth and emulsified.
- Dress the greens: In a large salad bowl, toss greens with a small amount of vinaigrette—just enough to lightly coat.
- Assemble: Arrange greens on a platter or divide among plates. Top with pears, pomegranate arils, goat cheese crumbles, and candied nuts.
- Finish & serve: Drizzle any remaining dressing over the top and serve immediately for optimal crunch and freshness.
Chef’s Tips and Tricks
- Prep the vinaigrette and nuts ahead of time and store separately to speed things up at meal time.
- Slice the pears just before serving to avoid mushy or browned pieces.
- Use a big platter to build the salad—it makes it easy to serve and show off those gorgeous layers.
- When making the candied nuts, watch closely—sugar burns fast!
- If the dressing tastes too tangy, add a little more honey to balance it out.
Recipe Variations and Serving Suggestions
- Add grains: Toss in some cooked quinoa, farro, or wild rice for a more filling main.
- Boost the protein: Top with grilled chicken, roasted salmon, or crispy chickpeas.
- Swap the cheese: Feta or burrata are dreamy in place of goat cheese.
- Add fresh herbs: Sprinkle in chopped mint, basil, or chives for extra brightness.
- Make it festive: Serve it in a wreath shape on a round platter for holiday charm!
FAQs
Can I make this salad ahead of time?
You can prep all the components—slice the pears last minute, though, or store them with some lemon juice to prevent browning. Assemble just before serving to keep everything crisp.
What’s the best substitute for pomegranate arils?
Try dried cranberries, chopped apples, or even red grapes for a sweet contrast if pomegranates aren’t in season.
What if I don’t like goat cheese?
No problem! Use feta for a saltier bite or even a creamy blue cheese if you’re feeling bold.
Recipe Card
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 4 cups baby arugula, spinach, or mixed greens
- 2 pears, thinly sliced
- 1 cup pomegranate arils
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts or pecans
- 1 tbsp brown sugar
- Pinch of salt
- 3 tbsp extra-virgin olive oil
- 1.5 tbsp pomegranate juice or red wine vinegar
- 1–2 tsp honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- Black pepper, to taste
Instructions:
- Toast nuts in skillet with brown sugar and salt. Let cool.
- Toss greens with vinaigrette made from olive oil, vinegar, honey, Dijon, and seasoning.
- Assemble salad with greens, sliced pears, arils, goat cheese, and candied nuts. Serve immediately.
Nutrition: ~280 calories per serving
If you try this Winter Pear & Pomegranate Salad, let me know how it went in the comments! And don’t forget to tag #TheKitchensAid on Instagram so I can drool over your gorgeous recreations. Happy cooking!
