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Pear Pomegranate Salad

This seasonal Pear Salad starts with mixed greens tossed with candied pecans, fresh Bartlett pears, pomegranate arils, sweetened dried cranberries, and feta cheese. Drizzle the delicious raspberry poppy seed dressing (made with real raspberries) over this salad and enjoy!
Course Salad, Side Dish
Cuisine American, thanksgiving
Keyword Pear Pomegranate Salad
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 -8 as a side salad
Calories 571kcal
Author Chelsea Lords
Cost $8.12


Candied Pecans -- See Note 1

  • 1 large egg white
  • 2 teaspoons water
  • 1 teaspoon vanilla extract
  • 1/2 cup light brown sugar lightly packed
  • 1/2 cup white granulated sugar
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 4 cups (1 pound) pecan halves


  • 1 bag (6-8 ounces or about 8 cups; 180g) fresh spring mix (baby lettuce & baby greens)
  • 1 cup (177g) pomegranate arils
  • 3/4 cup (99g) dried sweetened cranberries or dried tart cherries
  • 2 large Bartlett pears thinly sliced
  • 1/3 cup (49g) feta cheese optional


  • 3 tablespoons (43g) red wine vinegar
  • 5 tablespoons white granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon Dijon mustard (do not use regular mustard)
  • 1/2 cup (70g) frozen raspberries completely thawed
  • 1/2 cup (104g) vegetable oil (canola or olive oil will work)
  • 1 and 1/2 teaspoons poppy seeds


For the candied pecans

  • Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the egg white, water, and vanilla until frothy. In a separate bowl, mix together white sugar, brown sugar, salt, and cinnamon.
  • Add pecans to egg whites and stir to coat the nuts evenly. With a slotted spoon, remove the nuts, and toss them in the sugar and cinnamon mixture until coated. Spread the nuts out on the prepared baking sheet.
  • Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes. Set aside to cool to room temperature. Coarsely chop about 1/2 cup for the salad.

For the salad:

  • Very thinly slice the pears. In a large bowl, add the spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.

For the dressing:

  • Combine all of the ingredients except for the oil and poppy seeds in a blender or food processor. Pulse until the ingredients are well combined. Slowly add in the oil in a steady stream. Blend until emulsified and smooth.
  • Stir in the poppyseeds. This dressing is supposed to be pretty thick -- when you toss it with the salad it does thin out a little with the juices from the salad ingredients.
  • Toss the dressing and candied pecans with the salad. Only dress and add pecans to what you will eat because leftovers don't save well. You can store the salad, pecans, and dressing separately for delicious leftovers!


Note 1: This recipe for candied pecans will yield more than you need for Pear Salad. Sugaring the pecans works best with this volume; leftovers store nicely! Store leftover candied pecans in an airtight container in the freezer for up to 2 months or in the pantry for 2-3 weeks. 
Note 2: Nutritional profile does not include the candied pecans, as that can vary based on how much you add.


Serving: 1serving | Calories: 571kcal | Carbohydrates: 91g | Protein: 4g | Fat: 24g | Saturated Fat: 18g | Cholesterol: 12mg | Sodium: 654mg | Potassium: 253mg | Fiber: 7g | Sugar: 78g | Vitamin A: 89IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 1mg