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–+ servings
Closeup of the finished Pomegranate Salad.

Pomegranate Salad

This gorgeous Pomegranate Salad is a total showstopper ... best of all, it's easy to make and super delish!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 6 to 8 side salads
Calories: 316kcal
Author: Ginnie

Ingredients

For Vinaigrette:

  • 1 medium shallot, finely diced (about ¼ cup)
  • 3 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • kosher salt
  • pepper

For Salad:

  • 1 cup pecan halves
  • 8 to 10 ounces mixed salad greens
  • 1 large pomegranate
  • 1 large pear, thinly sliced
  • 4 ounces crumbled goat cheese (about 1 cup)

Instructions

Prepare Vinaigrette:

  • Combine shallot and apple cider vinegar in a small bowl. Set aside.
    A small bowl of vinaigrette dressing on a wood cutting board.
  • Just before serving salad, whisk in olive oil and maple syrup. Season generously to taste with salt and pepper.
    The finished vinaigrette in a small bowl on a cutting board.

Assemble Salad:

  • Meanwhile, place pecans in a small skillet over medium heat. Cook, stirring frequently, until pecans are lightly toasted (watch closely). Remove from pan and set aside.
    Toasted pecans in a skillet on a wood cutting board.
  • Cut a thin slice from top and bottom of pomegranate. Lightly score sides (vertically), the gently pry apart. Use finger to remove seeds.
    A fresh pomegranate with a few sections removed on a wood cutting board.
  • In a large bowl, gently toss greens with vinaigrette, adding just enough dressing to lightly coat greens.
    Mixing the greens and vinaigrette in a large bowl with two spoons.
  • Transfer greens to a large serving bowl / platter, then top with pomegranate seeds, pear, pecans, and goat cheese. If you have leftover vinaigrette, drizzle over pears.
    The finished salad recipe served in a round serving bowl.
  • Serve immediately. Enjoy!

Notes

This recipe is fairly flexible, and you can substitute other fruits, nuts, and cheeses. See tips before the recipe for lots of ideas.
To make the salad ahead of time, prepare the vinaigrette, toast the nuts, and seed the pomegranate 2 to 3 days in advance. Then, slice the pear, dress the greens, and assemble the salad just before serving.
This recipe will serve about 6 to 8 people as a side salad, perhaps more if you have a large spread. You can also stretch it out by adding more greens.

Nutrition

Calories: 316kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!