4 from 1 vote
Pomegranate Pear & Pecan Salad with Poppyseed Dressing
Pomegranate Pear & Pecan Salad with Poppyseed Dressing
Prep Time
10 mins

Fresh spinach salad topped with pomegranate seeds, crisp pears, crunchy pecans, feta cheese, and creamy poppyseed dressing.

Course: Salad, Side Dish
Cuisine: American
Keyword: pear, pomegranate, spinach
Servings: 4
Author: Tiffany
  • 6 cups fresh baby spinach leaves
  • 1-2 pears, cored and thinly sliced
  • 1/2 cup pomegranate seeds
  • 1/3 cup crumbled feta cheese
  • 1/2 cup pecans, whole or roughly chopped (such as Diamond of California Pecan Halves)
  • 2/3 cup mayo (see notes)
  • 1/2 cup Half & Half (I used fat free) or other milk (any percentage of milk will work- the higher the percentage, the creamier your dressing will be)
  • 6 tablespoons sugar
  • 2 1/2 tablespoons apple cider vinegar
  • 1 tablespoon oil
  • 4 teaspoons poppyseeds
  1. Blend all salad ingredients together (except for poppy seeds) until smooth. Stir in poppy seeds. Cover and chill until ready to use.

  2. In a large bowl toss spinach leaves, sliced pears, pomegranate seeds, feta cheese, and pecans. Serve with poppyseed dressing.

  3. *If preparing ahead of time, toss together all salad ingredients except for pears. Cover and chill until ready to serve. Add pears just before serving.

Recipe Notes

*This recipe for salad dressing makes quite a bit dressing. You can half the recipe, or save the leftovers for using later (that's what I do!)
**You can sub plain greek yogurt for the mayo. This will create a different flavor but it will be healthier. I suggest trying 1/3 cup mayo, 1/3 cup plain greek yogurt before you dive into full greek yogurt. :)