Pomegranate & Pear Green Salad Recipe

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Katie Published: December 6, 2020 Modified: May 31, 2021

Add this pear green salad to your recipe list for a healthy and filling meal made with fresh pomegranate and bartlett pear tossed with ginger dressing.

Preparation: 25 minutes
Cooking: 5 minutes
Total: 30 minutes



For the Salad:

  • ½cuppecans,raw, halves or pieces
  • 5ozbaby arugula
  • 2ozgoat cheese,about ½ cup, or feta, crumbled
  • 1Bartlett pear,large, ripe, thinly sliced
  • 1Honeycrisp apple,or Gala, thinly sliced
  • Arils,from 1 pomegranate

For the Ginger Dressing:

  • ¼cupextra-virgin olive oil
  • 1tbspapple cider vinegar,to taste
  • 1tbspdijon mustard
  • 1tbspmaple syrup,or honey
  • 1tspfresh ginger,finely grated
  • ¼tspfine sea salt
  • 10black pepper twists,freshly ground



  1. To toast the pecans, place them in a skillet over medium heat. Toast, stirring often until they’re fragrant and starting to turn golden on the edges for about 4 to 5 minutes.

  2. Remove the pecans from the heat and roughly chop them. Set aside.

  3. Arrange the arugula across a large serving platter. Sprinkle the chopped pecans and crumbled goat cheese over the arugula.

  4. Fan out your slices of pear and apple and arrange them across the salad in the sections. Sprinkle all over with fresh pomegranate arils.

Ginger Dressing:

  1. Combine all of the ingredients and whisk until blended. Taste, and add another teaspoon of vinegar if desired.

To Assemble:

  1. Wait to dress the salad until ready to serve.

  2. When ready, drizzle the ginger dressing lightly all over the salad. Serve promptly.


  • Calories: 215.10kcal
  • Fat: 17.29g
  • Saturated Fat: 3.17g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 10.46g
  • Polyunsaturated Fat: 2.89g
  • Carbohydrates: 13.66g
  • Fiber: 3.10g
  • Sugar: 9.04g
  • Protein: 3.47g
  • Cholesterol: 4.35mg
  • Sodium: 176.75mg
  • Calcium: 69.06mg
  • Potassium: 208.37mg
  • Iron: 0.98mg
  • Vitamin A: 57.06µg
  • Vitamin C: 6.43mg
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