Pomegranate Pear Salad with Walnuts is loaded with flavors and would be a delicious addition to your Holiday dinner table! A vibrant salad full of different textures that is easy to whip up and makes every dinner special.
This flavorful and vibrant Pomegranate Pear Salad belongs on your dinner table this Thanksgiving and all Autumn long! It makes a stunning starter or side dish and is always a hit in our house. My family can’t get enough of it!
Crunchy sweet toasted walnuts, juicy pomegranate seeds, sweet thinly sliced pears, flavorful parmesan cheese, and a tasty vinaigrette take simple greens to a whole new level of deliciousness and make this salad Holiday dinner table worthy. I love loaded salads like this one – contrasting textures, vibrant colors, complementing flavors and it looks so pretty!
This colorful salad can be prepped ahead of time and assembled just before serving. A perfect fresh and light salad that wow’s and is easy enough to make even if you aren’t totally kitchen confident.
Tips and Trick for Making this Pear Walnut Salad
- You can use your favorite variety of pears in this salad. Just make sure that the pears you choose aren’t overly soft or ripe. Great varieties to use in this salad are Bartlett, D’Anjous, or Bosc.
- You can use shaved parmesan cheese or crumbled blue cheese in this recipe – both taste great!
- You can use storebought caramelized walnuts or make your own (Instructions below).
Can you make Pear Pomegranate Salad ahead?
You can prep most of the salad ahead of time and then assemble it just before serving. The only ingredients that I wouldn’t prep ahead are the pears because they get brown quickly. You can make the caramelized walnuts a day or two before and store them in an airtight container.
To make my life easier I sometimes buy Ready-To-Eat pomegranate seeds but you can also de-seed a pomegranate and store the seeds in the fridge.
How to make Caramelized Walnuts
To make caramelized walnuts you need ½ cup walnut halves and 1.5 Tbsp granulated sugar.
Combine walnuts and sugar in a medium nonstick skillet over medium-high heat. Stir continuously with a silicone spatula or wooden spoon. After about 3 min the sugar will begin to melt, stir 1 or 2 min more until the sugar turns caramel brown and the nuts are toasted.
Remove from the heat and spread on parchment paper or a silicone baking mat. Use the spatula to separate the nuts, then let them cool completely. Use your fingers to break them apart and store them in an airtight container.
Looking for more Holiday Side Dishes?
- Roasted Brussels Sprouts with Bacon
- Brown Sugar Glazed Carrots
- Roasted Garlic Mashed Potatoes
- Parmesan Oven Roasted Green Beans
Tools used for Making this Pear Salad
Dressing Shaker: This shaker is great for measuring out salad dressings and it is easy to clean!
Chef’s Knife: I love this knife. My husband bought it for my birthday a few years ago and it’s still sharp and cuts everything. This knife has a great size and will make slicing, dicing, and chopping so easy and effortless.
Dijon Mustard: This is my favorite dijon mustard!
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Pomegranate Pear Salad with Walnuts
- 8 oz. mixed baby greens, (225g)
- ½ cup caramelized walnuts, (60g)
- 2 pears, cored and thinly sliced
- ½ cup shaved Parmesan cheese, or crumbled Blue Cheese (60g)
- ½ cup pomegranate seeds, (60g)
For the Dressing:
- ¼ cup cider vinegar, (60ml)
- 1 Tbsp honey
- 1 ½ tsp dijon mustard
- ¼ cup extra-virgin olive oil, (60ml)
- ¼ tsp salt
- ⅛ tsp freshly ground black pepper
- In a large bowl combine baby greens, caramelized walnuts, thinly sliced pears, parmesan cheese (or blue cheese), and pomegranate seeds.
- In a small bowl, mason jar, or dressing shaker, combine the vinegar, honey, mustard, olive oil, salt, and pepper. Whisk/shake until the dressing is smooth.
- Just before serving, add the dressing to the salad and toss until everything is evenly coated. Serve immediately!
PIN this recipe to your Fall & Thanksgiving or Salad Board to save it for later!