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Finished pear salad in a shallow white bowl with spinach, arugula, sliced pears, pomegranate arils, chopped nuts, and crumbled cheese on a neutral linen surface.
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Pear Salad

Fresh pear salad with spinach, arugula, toasted nuts, pomegranate, and a sweet-tart balsamic dressing. Easy, balanced, and ready in 15 minutes.
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 serves
Calories 363kcal

Ingredients

  • 2 ripe Bosc, Anjou, or Bartlett pears thinly sliced (firm-ripe for best results); approx. 360 g total
  • 4 cups baby spinach ; approx. 120 g
  • 2 cups arugula rocket; approx. 60 g
  • ⅔ cup walnuts or pecans roughly chopped; approx. 70 g
  • ½ cup chèvre or feta crumbled (I used an almond-based version); approx. 75 g
  • ⅓ cup pomegranate arils ; approx. 50 g
  • ½ small lemon juiced (for tossing pears); approx. 15 ml
  • 3 tbsp extra-virgin olive oil ; approx. 45 ml
  • 2 tbsp balsamic vinegar ; approx. 30 ml
  • 2–3 tsp maple syrup ; approx. 10–15 ml
  • 1 tsp Dijon mustard ; approx. 5 ml
  • Pinch fine sea salt ; approx. 0.5 g
  • Pinch ground black pepper ; approx. 0.5 g

Instructions

  • In a small jar or bowl, whisk together all dressing ingredients until smooth.
  • Place a dry skillet over medium heat, add the chopped walnuts or pecans, and toast for 4–5 minutes, stirring often, until fragrant. Transfer to a plate to cool.
  • Core and slice pears, then toss gently with lemon juice to help prevent browning.
  • In a large serving bowl or on a platter, toss the spinach and arugula with half the dressing. Arrange pears, nuts, pomegranate, and cheese over the top, then drizzle with the remaining dressing just before serving.

Notes

  • Pears: Use firm–ripe pears for the best texture. Slice just before serving and toss with lemon juice to prevent browning. 
  • Nuts: Toast over medium heat, stirring often, and remove from the pan as soon as they smell fragrant to avoid burning. 
  • Dressing: Toss greens with half the dressing first so they’re coated without wilting; add the rest after topping. 
  • Sweetness: With pears and pomegranate adding natural sweetness, stick to the measured maple syrup or honey. 
  • Cheese: Crumble evenly so it’s well distributed through the salad. 
  • Make-Ahead: Dressing can be made up to 1 week ahead. Toast nuts 3 days in advance and store airtight. Assemble salad just before serving. 

Nutrition

Calories: 363kcal | Carbohydrates: 26g | Protein: 8g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 307mg | Potassium: 477mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3160IU | Vitamin C: 23mg | Calcium: 178mg | Iron: 2mg