Winter Greens Salad with Pear, Pecans & Pomegranate
Winter Greens Salad with Pear, Pecans & Pomegranate is the perfect winter or holiday salad made with mixed greens, sweet pear, toasted pecans, and pomegranate seeds. Everything gets tossed in a simple maple balsamic dressing that comes together in just 20 minutes.
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.
Notes
Lettuces
Mix and match the winter greens you enjoy—radicchio adds a slightly bitter crunch, baby kale brings earthiness, butter or green leaf lettuce keeps things soft and delicate, and red chard adds color and a mild, slightly sweet flavor. If you prefer a gentler flavor profile, use more butter or green leaf lettuce and less radicchio.
Toppings
This salad is flexible. Swap the pear for apple, use walnuts instead of pecans, or add extra seeds for more crunch. If you like a creamier texture, add a little more plant-based feta.
Prepping Ahead
Chop the greens (except the pear) up to 1 day in advance. Toast the nuts and make the dressing ahead as well. Slice the pear just before serving to prevent browning, and keep the dressing separate until you're ready to toss.
Nutrition
Serving: 1 servingCalories: 245kcalCarbohydrates: 17gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 11.5gSodium: 185mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 1450IUVitamin C: 14mgCalcium: 65mgIron: 1mg
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