Best 12 Pomegranate Pear Salad Recipes

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Embark on a culinary journey with our tantalizing pomegranate pear salad, a vibrant symphony of flavors and textures that will delight your senses. This refreshing salad showcases the natural sweetness of pears, the tartness of pomegranates, and the nutty crunch of walnuts, all harmoniously blended with a tangy dressing.

But that's just the tip of the iceberg when it comes to the delectable recipes featured in this article. We've curated a collection of culinary creations that will cater to diverse tastes and occasions, from quick and easy weekday meals to impressive dinner party showstoppers.

Indulge in the comforting goodness of our creamy chicken and rice soup, a classic dish that exudes warmth and satisfaction with every spoonful. Craving something a bit more exotic? Try your hand at our aromatic Thai chicken curry, a fragrant blend of coconut milk, lemongrass, and spices that will transport you to the vibrant streets of Bangkok.

For those who love a hearty and flavorful meal, our beef and broccoli stir-fry is a must-try. Tender beef, crisp broccoli, and a savory sauce come together in a symphony of flavors that will leave you craving more. And if you're in the mood for something light and refreshing, our Mediterranean quinoa salad is a delightful option, packed with colorful vegetables, herbs, and a tangy dressing.

No matter what your culinary desires, this article has something for everyone. Embark on a culinary adventure and discover new favorites that will add zest and variety to your meals.

Let's cook with our recipes!

ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE



Arugula, Pear and Goat Cheese Salad With Pomegranate Vinaigrette image

I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.

Provided by Chicagoland Chef du

Categories     Salad Dressings

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 large shallot, halved and thinly sliced
1 tablespoon pomegranate molasses
2 tablespoons sherry wine or 2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
4 cups arugula, lightly packed
4 cups romaine lettuce, torn into bite-sized pieces
2 ripe pears, cored and cut into 1/2-inch cubes
1/3 cup pomegranate seeds, Seeding a Pomegranate - Step by Step
3 ounces fresh goat cheese, crumbled
1/4 cup pistachios, toasted and coarsely chopped

Steps:

  • Vinaigrette Dressing:.
  • In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
  • Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
  • Salad:.
  • Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
  • Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
  • Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
  • Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
  • Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE



Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette image

Provided by Guy Fieri

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 13

8 cups baby spinach or romaine lettuce
1 ripe pear, cut in half
1/3 cup pomegranate seeds
2 ounces Gorgonzola
Champagne Vinaigrette, recipe follows
Fresh cracked pepper
1 tablespoon honey
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Steps:

  • In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
  • In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

PEAR AND POMEGRANATE SALAD



Pear and Pomegranate Salad image

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Provided by JPMJ

Categories     Salad     Green Salad Recipes

Time 12m

Yield 2

Number Of Ingredients 9

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

Steps:

  • Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  • Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g

POMEGRANATE PEAR AND ARUGULA SALAD



Pomegranate Pear and Arugula Salad image

A wonderful salad. The dressing is one of our favorites and we frequently serve it atop lettuce with raspberries, pear, and walnuts. Recipe adapted from a Trader Joe's recipe.

Provided by januarybride

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon red wine (I always use Port)
1 tablespoon balsamic vinegar (I tend to use cherry balsamic)
1 tablespoon red wine vinegar (I tend to use raspberry vinegar)
1/2 teaspoon sugar (may sub Splenda)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons olive oil
1/2 tablespoon honey
1/4 teaspoon dried basil (crushed between your fingers)
7 ounces arugula (may use half romaine and half arugula)
1/2 cup pomegranate seeds
1 cup thinly sliced pear
1/2 cup walnut pieces
4 tablespoons blue cheese, crumbles

Steps:

  • Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
  • Divide salad among plates, top each salad with pears and blue cheese.

SPINACH AND PEAR SALAD WITH POMEGRANATE DRESSING



Spinach and Pear Salad With Pomegranate Dressing image

If you've never cut open a pomegranate, you might be in for a messy surprise. The best way to get the seeds out with out staining your clothes and counter is to cut the fruit in half, and then submerge it in a bowl of water. Then you can use your fingers to remove the white pith, releasing the juicy seeds. Once you've freed all the pomegranate seeds, pour the contents of the bowl into a colander and transfer the seeds to a paper towel to dry. If you don't have white balsamic vinegar, you can use the regular kind. -- from the book Feed the Belly.

Provided by Peachie Keene

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium garlic clove, minced
2 teaspoons olive oil
1 teaspoon white balsamic vinegar
2 tablespoons pomegranate juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 ounces Baby Spinach
1 medium pear, cored and cut into slices (Anjou or Bartlett)
1/4 cup walnuts, chopped
2 tablespoons pomegranate seeds, fresh
1 ounce parmesan cheese, shaved

Steps:

  • whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
  • Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
  • Drizzle the dressing over the salad and toss again.
  • Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.

HOLIDAY POMEGRANATE, PEAR, AND GRAPE SALAD WITH CANDIED PECANS



Holiday Pomegranate, Pear, and Grape Salad With Candied Pecans image

A stunningly gorgeous salad of rich autumn colors-- perfect for Thanksgiving entertaining, and all through the holidays! My candied pecans recipe recipe #117774 are absolutely wonderful in this salad!

Provided by BecR2400

Categories     Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup candied pecans (see my Sweet and Spicy Candied Pecans - With a Kick)
1 large bunch red leaf lettuce, washed, dried and torn into bite-size pieces
1/2 cup pomegranate seeds (from 1 pomegranate)
2 cups large dark seedless grapes, halved
1/2 cup chopped red onion
1/4 cup crumbled blue cheese
4 ripe red pears
1/2 cup aged balsamic vinegar
1/4 cup olive oil
4 tablespoons brown sugar
salt and pepper, to taste
2 tablespoons finely minced fresh orange zest

Steps:

  • Make candied pecans.
  • In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
  • Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
  • Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
  • Arrange candied pecans around the pears.
  • Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
  • Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.

Nutrition Facts : Calories 228.2, Fat 8.4, SaturatedFat 1.8, Cholesterol 3.2, Sodium 76.9, Carbohydrate 38.4, Fiber 5, Sugar 28.3, Protein 2.5

WATERCRESS, PEAR AND POMEGRANATE SALAD



Watercress, Pear and Pomegranate Salad image

Categories     Salad     Fruit     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Feta     Pear     Winter     Healthy     Pomegranate     Watercress     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1/4 cup olive oil
3 tablespoons pure pomegranate juice
3 tablespoons white wine vinegar
2 tablespoons walnut oil
1/2 teaspoon Dijon mustard
2 large bunches watercress, thick stems trimmed
1 head butter lettuce, torn into bite-size pieces
2 firm but ripe pears, halved, cored, each half cut into 6 wedges
1/2 cup crumbled ricotta salata cheese or feta cheese
1/2 cup fresh pomegranate kernels

Steps:

  • Whisk first 5 ingredients in small bowl. Season with salt and pepper.
  • Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.

PEAR & POMEGRANATE SALAD



Pear & Pomegranate Salad image

Pomegranate seeds and Boursin cheese add zip to this cool salad of Bosc pears over lettuce. Look for the 5.2-ounce Boursin, which has a firmer texture than the spreadable version. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup apple juice
2 tablespoons canola oil
1 tablespoon cider vinegar
1 tablespoon white balsamic vinegar or white wine vinegar
1/8 teaspoon onion powder
1/8 teaspoon coarsely ground pepper
Dash salt
3 medium Bosc pears
1 head Boston or Bibb lettuce (about 6 ounces), torn
1 cup pomegranate seeds
1 cup coarsely chopped pecans, toasted
3/4 cup crumbled Boursin garlic and fine herbs cheese (half of a 5.2-ounce package) or garlic and herb feta cheese

Steps:

  • In a blender, combine the first 7 ingredients. Cut one pear lengthwise in half; peel, core and coarsely chop 1 pear half. Add chopped pear to blender; cover and process until blended. Cut remaining pears and pear half lengthwise into 1/4-in. slices., Arrange lettuce on 4 plates. Top with pears, pomegranate seeds and pecans; sprinkle with cheese. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 388 calories, Fat 29g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 74mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 7g fiber), Protein 4g protein.

ARUGULA, PEAR & POMEGRANATE SALAD



Arugula, Pear & Pomegranate Salad image

This right here is one of my very favorite salads. Its incredibly simple with just a handful of ingredients but the colors and flavors are beautiful! Peppery tender arugula, sweet pears & the sweet crunch of pomegranate seeds. I'll be serving this salad at Christmas dinner; after antipasto and before dinner. To dress this, I...

Provided by Angela LeMoine

Categories     Lettuce Salads

Time 10m

Number Of Ingredients 9

arugula
anjou pear, halved and sliced
pomegranate, seeds removed
3/4 c red wine vinegar
1/2 c olive oil
2 tsp chopped shallots
1 tsp dried oregano
1 tsp salt
fresh cracked pepper

Steps:

  • 1. I definitely recommend making the vinaigrette a day or two before, it allows the flavors to really meld. I love making vinaigrettes in mason jars or the like, its just really easy. So go head and pour in the red wine vinegar, olive oil, chopped shallot, dried oregano, salt and a little pepper. Refrigerate.
  • 2. To plate I used a shallow bowl, piled on a few big handfuls of the baby arugula, half a pears worth for each plate and a good sprinkling of the pomegranate seeds. Are the colors gorgeous together or what?!?!
  • 3. Give the vinaigrette a good shaking to combine everything before serving and drizzle just a bit over top. Finish with fresh cracked pepper.

PEAR AND POMEGRANATE SALAD



PEAR AND POMEGRANATE SALAD image

Categories     Fruit     Leafy Green     Pear

Number Of Ingredients 8

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
1/3 cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
1/2 tablespoon honey, ground black pepper to taste

Steps:

  • Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  • Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes.
  • Pour the warm dressing over the salads and serve.

POMEGRANATE PEAR SALAD



Pomegranate Pear Salad image

AWESOME. . .love this stuff. I buy the pomegranate seeds ready to go at Trader Joe's, but if you don't have the luxury of a TJ's nearby, here is a great tip for peeling pomegranate -- score the skin of the fruit and submerge in a bowl of cool water, peel underwater - the seeds will fall to the bottom, the peel and that papery membrane stuff will float to the top and can be skimmed off. Note that cooking time is marinating time. Found on Let's Eat.

Provided by januarybride

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

3 pears, cored and cut into wedges
1 pomegranate, seeds only
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped almonds
4 sprigs fresh mint leaves (to garnish)

Steps:

  • Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat.
  • Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit.
  • Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

JICAMA PEAR POMEGRANATE SALAD RECIPE - (4.7/5)



Jicama Pear Pomegranate Salad Recipe - (4.7/5) image

Provided by erinstargirl

Number Of Ingredients 9

1/2 an organic jicama {between 0.8-1.0 lb}, peeled, sliced, and cut into matchsticks
2 firm organic Bosc pears, cored, sliced, and cut into matchsticks
1 organic pomegranate, arils removed
6-8 handfuls of organic spinach
2 TB Pomegranate Molasses http://www.keyingredient.com/recipes/1555705033/pomegranate-molasses/
1 organic lime, zested and juiced
1 one-inch chunk of organic ginger, peeled and grated
1/2 cup organic extra virgin olive oil
Pinch Real salt or Himalayan sea salt

Steps:

  • Put pomegranate molasses, lime zest and juice, ginger, olive oil, and salt in a small Mason jar. Cover and shake well. In a small bowl, gently toss together jicama sticks, pear sticks, and arils. Place spinach on plates and top with jicama and fruit mixture. Dress as desired.

Tips:

  • Choose ripe and flavorful fruits: The quality of your salad depends on the quality of your ingredients. Choose ripe, juicy pears and pomegranates with bright, vibrant colors.
  • Use a variety of textures: This salad combines the soft, juicy texture of the pears with the crunchy texture of the walnuts and pomegranate seeds. You can also add other crunchy elements, such as sliced almonds or croutons.
  • Balance the flavors: The dressing for this salad is a simple combination of olive oil, balsamic vinegar, honey, and Dijon mustard. You can adjust the proportions of each ingredient to taste, depending on whether you prefer a sweeter or tangier dressing.
  • Serve the salad immediately: This salad is best enjoyed fresh. The pears will start to brown if they sit for too long, so it's best to make and serve the salad just before you're ready to eat it.

Conclusion:

This pomegranate pear salad is a delicious and refreshing way to enjoy the flavors of fall. It's easy to make and can be tailored to your own preferences. Whether you're looking for a light lunch or a festive side dish, this salad is sure to please.

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