Pear Pomegranate Salad with Orange Vinaigrette
Today I'm excited to share with you my Pear Pomegranate Salad recipe with Orange Vinaigrette. This delicious antioxidant-rich salad recipe would be a lovely addition to this coming "Giving Thanks" day. The orange-cinnamon dressing pairs perfectly with the crunchy pomegranate, sweet pears, and toasted pecans!
Pomegranates are my children's favorite fruit to eat as of late! Well that and those delightful little satsuma mandarins. Even my twin toddler boys can eat a whole, large pomegranate themselves. In fact, they love this salad, dressing, greens and all!
Pear Pomegranate Salad with Orange Vinaigrette
This salad is a wonderful addition to a Holiday meal, and it can be prepped ahead of time! To prep this salad ahead of serving, first make the dressing and store it in a tightly sealed glass jar in the fridge. You'll need to bring it to room temp before dressing the salad as the olive oil will harden slightly in the fridge. Prep the pomegranate by removing the arils (beautiful juicy red seeds) and storing them in a covered container in the fridge. Toast the pecans, cool them, and store in a sealed container on the counter. Then just before serving the salad, slice the pear and toss all ingredients together in a large salad bowl.
To toast the pecans: Place them in a glass baking dish and toast in a preheated 350 degree oven for 10-12 minutes. This brings out their nutty flavor and increases the crunchiness. Watch them carefully, you don't want them to brown too much or burn.
Salad
Dressing
- Remove the pomegranate arils (seeds) from the pomegranate.
- Add all salad ingredients to a large bowl.
- To make the dressing, place all ingredients into a glass jar (old almond butter jars work well), and shake well.
- Pour dressing over and toss again. Serve immediately.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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Comments
Wow - you have been BIZZEE! Another delicious recipe that I can't wait to try. Great pic of the arils, and now we know the whole month is dedicated to them - thanks, Shirley:)
Our dinner is a feast for all senses - I look forward to pulling it all together next week!
Oh my gosh, I know this salad would be great. I've rediscovered pears since I got hooked on your green smoothies. And, those arils are just the most beautiful and the tastiest I think, although I'd never eaten any before going to the POM Wonderful blogger harvest festival. (BTW, November is national pomegranate month. I just learned that recently, too.) I love it that I'm still discovering foods that have always been available, but are new and wonderful to me!
You haven't made a dish yet that didn't blow me away with its beauty and flavors, Ali! The progressive dinner is such fun and is giving us all great recipes. :-)
Shirley
Ali -- you always seem to hit the "sweet spot" with your salad creations. I love your ideas and your healthy, but simple dressings are always wonderful. I like the thought of combining pears, pomegranates and oranges. And it's SO pretty! This one is a "keeper" for sure! Thanks!
Melissa