Pomegranate Pear & Pecan Salad with Poppyseed Dressing
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Pomegranate Pear & Pecan Salad with Poppyseed Dressing

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
Prep Time 10 minutes
Servings 4
Author Tiffany

Ingredients

  • 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)

Dressing

  • 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

Instructions

  • Blend all salad ingredients together (except for poppy seeds) until smooth. Stir in poppy seeds. Cover and chill until ready to use.
  • In a large bowl toss spinach leaves, sliced pears, pomegranate seeds, feta cheese, and pecans. Serve with poppyseed dressing.
  • *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.

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. :)