This crisp and colorful Pomegranate Pear Salad with Walnuts is the kind of dish that makes any table instantly more inviting. Sweet Bartlett pears, tangy cheese, crunchy walnuts, and juicy pomegranate seeds come together on a bed of mixed greens, all drizzled with a simple homemade balsamic dressing. It's fresh, vibrant, and full of flavor in every bite.
The best part? It's one of those salads that feels fancy enough for the holidays but simple enough to whip up on a weekday. Whether you're looking for a light lunch, a festive side for Thanksgiving, or just a new way to enjoy salad with pears and walnuts, this recipe checks every box.
This pear salad recipe was inspired by my Apple Walnut Salad and pairs beautifully with Roasted Butternut Squash Soup or Pumpkin Soup for a cozy fall or winter meal.
Why You'll Love This Recipe
- Fresh flavors in every bite. Juicy pears, crunchy walnuts, tangy cheese, and bursts of pomegranate are all tied together with a honey balsamic dressing for a delicious salad that's balanced with different flavors and textures. Each bite hits all the right notes: sweet, savory, tart, and nutty.
- Quick and easy. This pear walnut salad comes together in just 15 minutes with no cooking required. Just slice, toss, and drizzle with dressing. It's a fuss-free salad that delivers big flavor with minimal effort.
- Customizable. Switch up the nuts, cheese, or greens to suit your taste or what's in your pantry. This salad with pears and walnuts is endlessly adaptable.
- Perfect for any occasion. Whether you're making it as a weekday lunch, a side for dinner, or a festive holiday starter, this pear pomegranate salad always looks beautiful and tastes even better.
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Ingredients and Substitutions
To make this delicious Pomegranate Pear Salad with Walnuts, you will need the following ingredients (see recipe card below for quantities):
- mixed greens - Use a combination of your favorite greens such as arugula, spinach, and spring mix for variety. Baby kale, romaine, or lettuce leaves also work well.
- Bartlett pears - Bartletts are sweet and juicy pears that slice beautifully. Substitute with other types of pears like Bosc or Anjou. For convenience, you can even use well-drained canned pears or pear halves in a pinch, though fresh pears will always taste best.
- red onion - Adds sharpness to balance the sweetness. For a milder flavor, soak slices in cold water for 5 minutes or swap with shallots.
- pomegranate seeds - Adds bright pops of tartness and vibrant color. If unavailable, dried cranberries or raisins make a good stand-in.
- walnuts - Provide crunch and richness. Toast them lightly to deepen the flavor. Pecans, almonds, hazelnuts, or pistachios can also be used.
- cheese - Choose your favorite cheese: tangy goat cheese, bold blue cheese, or briny feta. Each adds its own unique tang and creaminess. Goat cheese is mild and creamy, blue cheese is bold and sharp, and feta is salty and briny.
- extra virgin olive oil - The base of the dressing. Use high-quality oil for the best flavor.
- balsamic vinegar - Adds richness and acidity. Red wine vinegar or apple cider vinegar can be used for a lighter flavor.
- honey - Balances the tang of the vinegar with sweetness. Maple syrup works as a vegan substitute.
- dijon mustard - Helps emulsify the vinaigrette and adds a savory punch. Whole grain mustard adds a bit of texture.
Equipment
You'll also need measuring cups and spoons, a cutting board and knife for prep, a large salad bowl, and a small bowl or jar for whisking or shaking up the pear salad dressing.
Instructions
- In a large serving bowl, add the mixed greens. Arrange the sliced pears, red onion, pomegranate seeds, walnuts, and cheese on top.
- In a small mixing bowl (or jar with a lid), whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until smooth and emulsified.
- Pour the dressing over the salad ingredients and toss gently to combine. Serve immediately, or refrigerate for up to 1 hour to allow the flavors to meld together. Season with extra salt and pepper to taste before serving, if needed.
Expert Tip: Slice Pears Last
Pears brown quickly once sliced, so prep them just before serving your pear walnut salad. If you want to slice them ahead of time, toss the pear slices in a little lemon juice to keep them fresh and bright until you're ready to assemble the salad.
More Tips and Tricks
- Toast the walnuts. Toasting brings out their nutty flavor and adds extra crunch. Spread on a sheet pan and bake at 350°F for 5-7 minutes or toast in a dry skillet.
- Balance the dressing. Taste your balsamic dressing before tossing. Add more honey for sweetness, vinegar for tang, or mustard for sharpness.
- Assemble right before serving. To keep the greens crisp, toss with dressing just before serving. If making ahead, store dressing separately.
- Serve chilled or fresh. This salad tastes crisp and refreshing when served right away, but letting it chill for up to an hour helps the flavors meld together beautifully.
- Make it a meal. Add grilled chicken, salmon, shrimp, or roasted chickpeas to turn this pear pomegranate salad into a filling main dish.
- Holiday ready. This salad looks beautiful on a festive holiday table for Thanksgiving or Christmas. Arrange pears and pomegranate on top for a stunning presentation.
Recipe Variations
- Add apples. Swap half the pears with crisp apples like Honeycrisp or Fuji for a fall-inspired mix.
- Nut-free option. Replace walnuts with roasted chickpeas or sunflower seeds for crunch without nuts.
- Cheese swap. Try shaved parmesan or creamy brie instead of goat, blue, or feta cheese.
- Add dried cranberries. Add dried cranberries or cherries along with the pomegranate for extra sweetness.
- Warm version. Lightly sauté pear slices in butter and honey for caramelized pears before adding to the salad.
- Hearty version. Toss in cooked farro, quinoa, or wild rice to make the salad more filling.
- Add avocado. Toss in sliced avocado along with the pears and pomegranate arils for another layer of texture and richness.
Storage
Keep the undressed salad in an airtight container in the fridge for up to 2 days. Store the salad dressing separately. Freezing is not recommended, as fresh greens and pears don't freeze well.
How to Serve
This pear walnut salad is versatile enough for a quick lunch, a festive side dish, an elegant dinner starter, or even the centerpiece of a special occasion meal. Pair it with roasted chicken or turkey, cozy fall soups, or simply enjoy with crusty bread.
These are my favorite mains to serve with this fall salad:
Fall Dinners
If serving this as part of a cozy autumn meal, see our collection of fall dinner ideas, featuring hearty roasted vegetables, comforting soups, savory mains, and seasonal sides perfect for crisp evenings and festive gatherings.
FAQ
Bartlett pears are sweet, juicy, and tender, which makes them a great choice for this salad with pears and walnuts. Bosc pears are firmer with a subtle sweetness, ideal if you want slices that stay crisp. Anjou pears are mild, sweet, and available most of the year. Whichever you choose, go for ripe pears that are still firm so they add flavor and juiciness without turning mushy in your salad.
Yes, with a little planning. The delicious vinaigrette can be made up to 5 days ahead and stored in the fridge. Wash and dry the greens, slice the onions, and toast the walnuts up to a day in advance. Just wait to slice the pears until right before serving to prevent browning. If you must slice earlier, toss them in lemon juice. Store all the components separately and assemble when ready.
The best cheese depends on your taste. Goat cheese is creamy and tangy, pairing beautifully with sweet pears. Blue cheese adds bold, savory flavor that contrasts nicely with the fruit. Feta provides a salty, crumbly texture that works well in a lighter pear walnut salad. For a twist, swap with cheddar cheese for a milder option, or try gorgonzola cheese for a bold, savory kick. Parmesan or brie are also delicious options if you want something different.
Yes! The balsamic honey pear salad dressing can be made several days ahead and stored in a jar in the fridge. Honey and Dijon mustard help emulsify the dressing, keeping it smooth. If it separates, simply shake or whisk it again before tossing the salad. Having the dressing ready makes it easy to pull together this salad in minutes.
More Fall Salad Recipes
Looking for other recipes like this? Try these:
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Recipe
Pomegranate Pear Salad with Walnuts
- Total Time: 15 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Pomegranate pear salad with walnuts, tangy cheese, and honey balsamic dressing is fresh, colorful, and perfect for holidays or everyday meals.
Ingredients
- 5-6 cups mixed greens
- 2 large Bartlett pears (or 3 small), sliced
- ½ small red onion, thinly sliced
- ¾ cup pomegranate seeds
- ½ cup walnuts (or pecans), roughly chopped
- ½ cup tablespoons goat cheese, blue cheese, or feta, crumbled
For the salad dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
Instructions
- In a large serving bowl, add the mixed greens. Arrange the sliced pears, red onion, pomegranate seeds, walnuts, and cheese on top.
- In a small mixing bowl (or jar with a lid), whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until smooth and emulsified.
- Pour the dressing over the salad and toss gently to combine. Serve immediately, or refrigerate for up to 1 hour to allow the flavors to meld together. Season with extra salt and pepper to taste before serving, if needed.
Notes
How to store: Keep the undressed salad in an airtight container in the fridge for up to 2 days. Store the salad dressing separately. Freezing is not recommended, as fresh greens and pears don't freeze well.
- Prep Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
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