A bright and crunchy winter salad with sweet pear, toasted pecans, and pomegranate tossed in a simple maple balsamic dressing.
Winter Greens Salad with Pear, Pecans & Pomegranate: Crunch, Color & Plenty of Flavor
I put together Winter Greens Salad with Pear, Pecans & Pomegranate using a handful of winter ingredients I genuinely love. Lately I’ve been weirdly excited about all the different greens at my grocery store — they’ve been stocking so many kinds of butter lettuces, chards, kale, you name it, and they always look so pretty that I end up grabbing a mix. I also love pomegranate arils (truly obsessed), and I’ll add nuts and seeds to pretty much any salad I make. I wanted something simple, classic, and not fussy, and the maple + good balsamic combo pulled it all together. This works as an easy weeknight salad or one of those dishes you can bring to a holiday dinner without overthinking it.
Why You’ll Love This Recipe
- Holiday table vibes. Fresh pear, pecans, and pomegranate feel special but require almost no effort.
- Ready in 20 minutes or under. Chop, toss, dress — done.
- Easy to prep ahead. The greens, nuts, seeds, and dressing can all be made in advance, so you only slice the pear at the end.
- Naturally vegan and gluten-free. A great option to round out a plant-based or mixed holiday table.
- Packed with goodies. Crunchy, sweet, tart, and fresh — every bite has something going on.
- Perfect for entertaining. Light enough for weeknights, but pretty enough for gatherings.
Ingredient Highlight: Balsamic Vinegar
Balsamic vinegar gives the dressing its sweet, tangy balance. As it ages, it naturally becomes thicker, smoother, and sweeter — which is why even a slightly better-quality bottle makes such a difference here. A fuller, rounder balsamic helps the flavors coat the greens without needing much else.
Madly Delicious Must-Know Tips & Questions
Slice pears right before serving.
This keeps them crisp and prevents browning, especially if you’re prepping the rest of the salad ahead.
Toast your nuts.
It takes just a few minutes, and the warmer, deeper flavor makes a noticeable difference.
Go light on the dressing.
Winter greens hold dressing well, so start with less—you can always add more after tossing.
How can I make this salad ahead?
Prep the greens, seeds, nuts, and dressing separately. Slice the pear last and toss everything together right before serving.
What if I don’t like radicchio?
Replace it with extra butter lettuce or green leaf. The salad will still have great texture and color.
Can I swap the fruit?
Absolutely. Crisp apples, citrus segments, or even roasted delicata squash work beautifully.
Let’s Dish About Winter Greens: Did You Know?
Winter greens are some of the hardiest, most flavorful greens of the year. Varieties like radicchio, kale, chard, and butter lettuces grow well in cooler temperatures, which actually intensifies their color and flavor. Radicchio becomes more vibrant as the weather cools, kale sweetens after a frost, and chard stays tender while still holding its structure. Mixing different winter greens gives you a balance of bitterness, sweetness, and crunch—exactly what makes salads like this one so satisfying during colder months.
Looking for the perfect salad for your holiday table? Then try my Winter Greens Salad with Pear, Pecans & Pomegranate!
It’s fresh, colorful, and so easy to bring to any gathering. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Winter Recipes
Classic Meatless Meat Sauce Pasta
Cranberry Orange Holiday Soda Bread
Smoky White Bean and Kale Soup
Winter Greens Salad with Pear, Pecans & Pomegranate
Equipment
- Large salad bowl
Ingredients
- 4-5 cups mixed winter greens such as red butter lettuce, radicchio, baby kale, green leaf, or red chard (see Step 1 for more on chopping lettuces)
- 1 red pear, cored and thinly sliced
- ¼ cup pecans, chopped and lightly toasted
- 3 tbsp pumpkin seeds, raw or roasted (skip salted)
- ¼ cup pomegranate seeds
- ½-1 small shallot, thinly sliced (add to your preference)
- 3 tbsp plant-based feta
Maple Balsamic Dressing
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar (use a good-quality vinegar — it makes all the difference)
- 1½ tbsp pure maple syrup
- 1½ tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prep the greens: Rinse and dry your mixed winter greens. If using radicchio, remove the core, cut it in half, and thinly slice it. Roughly chop the remaining greens into bite-sized pieces. Add 4–5 cups mixed greens to a large salad bowl.
- Make the dressing: In a small jar or bowl, whisk together 4 tbsp olive oil, 2 tbsp balsamic vinegar, 1½ tbsp maple syrup, 1½ tsp Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning.
- Add the fruit and crunch: Layer in the thinly sliced red pear, ¼ cup toasted pecans, 3 tbsp pumpkin seeds, ¼ cup pomegranate seeds and ½–1 small thinly sliced shallot. Sprinkle 3 tbsp plant-based feta over the top.
- Dress the salad: Pour the maple balsamic dressing over the salad and gently toss to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Plate immediately for the best texture. If prepping ahead, keep the dressing separate until serving.