Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing
This vibrant salad combines fresh spinach, juicy Asian pears, tart pomegranate arils, crunchy toasted pecans, and creamy feta, all drizzled with a delicious maple-lemon mustard dressing.
Servings: 4 servings
Calories: 280kcal
Ingredients
For the Dressing
- 1/4 cup extra virgin olive oil Adds a fruity, nutty flavor.
- 3 tbsp Dijon mustard Provides a tangy depth.
- 3 tbsp maple syrup or honey For sweetness.
- 3 tbsp fresh lemon or lime juice Brightens the dressing.
For the Salad
- 5 oz baby spinach Base of the salad.
- 1 large Asian pear, cored and sliced Provides crisp, juicy texture.
- 1/2 cup pomegranate arils Adds tartness.
- 1/3 cup dried cranberries, soaked briefly in hot water Provides extra flavor.
- 1 cup toasted pecan halves Adds crunch.
- 1/3 cup crumbled feta cheese Savory balance.
Instructions
Prepare the Dressing
- In a mixing bowl, whisk together the extra virgin olive oil, Dijon mustard, maple syrup, and fresh lemon juice until smooth and creamy.
Toast the Pecans
- Preheat your oven to 350°F (175°C) and spread the pecan halves on a baking sheet. Toast them for about 10 minutes or until golden and fragrant.
Prepare the Fruits
- Slice the Asian pear just before serving to maintain its crispness. Drain the soaked cranberries and set aside.
Assemble the Salad
- In a large bowl or on individual plates, place a generous layer of baby spinach. Top with the sliced pears, pomegranate arils, soaked cranberries, crumbled feta, and toasted pecans.
Dress and Serve
- Drizzle the maple-lemon mustard dressing over the salad just before serving and toss gently to coat.
Notes
Make the dressing a day in advance and store it in the refrigerator. Substitute spinach with kale or arugula for different flavors.