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Pomegranate Pear & Pecan Salad with Poppyseed Dressing

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
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 470kcal
Author Tiffany


  • 6 cups fresh baby spinach leaves
  • 1-2 pears cored and thinly sliced
  • ½ cup pomegranate seeds
  • cup crumbled feta cheese
  • ½ cup pecans whole, or roughly chopped, (such as Diamond of California Pecan Halves)


  • cup mayo (see notes)
  • ½ cup Half & Half (I used fat free), or ither milk, see note
  • 6 tablespoons sugar
  • 2 ½ tablespoons apple cider vinegar
  • 1 tablespoon oil
  • 4 teaspoons poppyseeds


  • 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.


*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. :)
Milk: (any percentage of milk will work- the higher the percentage, the creamier your dressing will be)


Calories: 470kcal | Carbohydrates: 34g | Protein: 6g | Fat: 36g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 400mg | Potassium: 428mg | Fiber: 4g | Sugar: 28g | Vitamin A: 4304IU | Vitamin C: 17mg | Calcium: 132mg | Iron: 2mg