This hearty pear and pomegranate salad is sweet, salty, and so satisfying. Packed with chickpeas, pecans, and blue cheese, it’s filling enough to be a meal on its own. That being said, the sweet and savory flavor profile complements a number of main dishes perfectly, such as my healthy pumpkin mac and cheese or my comforting roasted butternut squash soup.
This recipe makes three substantial salads, so it’s great for meal prep as well! Whether you make it as a main course or side dish, I think you will adore this hearty pear and pomegranate salad.
If you’ve been following my blog for a while, you may recognize the dressing from my favorite autumn salad with maple vinaigrette. The dressing (which I adapted from a Martha Stewart recipe) is delicious and I had to find a way to use it again. This recipe makes a bit extra, which is great news. Any extra maple dressing you may have will keep in the fridge for several days. You can use the extra dressing on salad, of course, but you can also brush it on vegetables before roasting for a delicious fall treat.
What you’ll need for this pear and pomegranate salad
- Greens of choice. I went with baby spinach and kale, which I love for their heartiness.
- One pear. I used an Anjou pear, but any variety will work.
- Pecans. You could go with plain old pecans here, but I highly recommend using a glazed or spiced version for extra flavor. I used Trader Joe’s sweet and spicy pecans, and they were delicious.
- Chickpeas. Chickpeas bring this salad up to the task of a filling main course.
- Pomegranate seeds. These add a beautiful pop of color and texture.
- Blue cheese. I used crumbled blue cheese, but goat or feta would also be great here.
If you make this hearty pear and pomegranate salad, please let me know by leaving a comment and rating below! Your comments help other people find my recipes and are also helpful to readers deciding whether to try one.Print
Hearty Pear and Pomegranate Salad
This salad is a delicious lunch or light dinner and also makes an excellent side dish. Full of color, texture, and flavor, it’s sure to become an autumn staple!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3 salads 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
For the dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 5–6 tsp maple syrup, to taste
- Salt and pepper, to taste
For the salad
- 4–5 cups salad greens
- 1 15-oz can of chickpeas, drained and rinsed
- 3/4 cup pecans, preferably glazed or spiced
- 1 pear
- 3/4 cup crumbled blue cheese or cheese of choice
- 3 tbsp pomegranate seeds
- Make the dressing. Combine extra virgin olive oil, apple cider vinegar, dijon mustard, and maple syrup in a small bowl. Whisk vigorously until creamy and emulsified and season with salt and pepper to taste.
- Assemble your salads. Divide salad ingredients among 3 bowls or containers and dress to taste. If meal prepping, do not dress until right before eating.
- You will probably have some leftover dressing. You can save the extra for another salad, or brush it on vegetables for roasting.