This easy Pear Pomegranate Salad with sweet glazed pecans and tangy feta is tossed in a maple vinaigrette for a delicious mix of texture and flavor. It’s a gorgeous holiday salad that feels special but takes just minutes to assemble.

Pear Pomegranate Salad on a large platter, surrounded by a jar of dressing, salad tongs, and whole pears, featuring mixed greens, sliced pears, pomegranate arils, red onion, glazed pecans, and crumbled feta.

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I’ve been on a fall and winter salad kick this year. Pretty seasonal ingredients layered over a bed of greens like this Pear Pomegranate Salad or my Roasted Delicata Squash Salad make any menu feel special.

This simple but elegant salad is the perfect subject for my Maple Dijon Vinaigrette, which really drives home the holiday feel. It’s a fresh and easy side dish that you can pull together quickly. Gorgeous on the table and absolutely delicious!

The ingredient list is short, but each one complements the others to create and a side dish salad worthy of any Thanksgiving or Christmas menu.

Ingredient Notes
How to Make Pear Pomegranate Salad
Tips for the Best Pear Pomegranate Salad
Make-Ahead Tips

A colorful Pear Pomegranate Salad with sliced pears, mixed baby greens, pomegranate arils, red onion, glazed pecans, and feta arranged on a white serving platter.

Ingredient Notes

Ingredients for a pear pomegranate salad arranged on a light surface, including mixed greens, sliced red onion, pomegranate arils, glazed pecans, crumbled feta, two whole pears, and a jar of maple dijon vinaigrette, each labeled with text overlay.

Mixed baby greens: Tender greens make a great base and pair well with the sweet and tangy toppings.
Red onion: Slice it very thinly for a mild bite and pretty color.
Pears: Use ripe but firm pears so they slice cleanly and hold their shape on the salad. Bosc, Bartlett, and Anjou are the best choices for salads, and each brings a slightly different flavor and color. Choose whatever looks best at the store, but avoid pears that are overly soft or bruised since they won’t slice neatly.
- Bosc stay very firm and have a honey-sweet flavor.
- Bartlett are juicy with classic pear flavor and come in green, golden yellow, or red.
- Anjou (the variety shown in the photos) have a mild sweetness and smooth skin, and their green-to-yellow color looks especially pretty against the greens. You might also find them with red skin.
Pomegranate arils: You can find them packaged in most stores at this time of year which sav
Glazed pecans: Bring sweetness and crunch. Toasted pecans, walnuts, or sliced almonds work too.
Feta cheese: Adds a creamy, tangy contrast to the sweet fruit.
Vinaigrette: My Maple Dijon Vinaigrette is my favorite new fall/winter salad dressing. It ties all the flavors of this salad together perfectly with sweet, warm maple notes.

A large platter of Pear Pomegranate Salad layered with sliced pears, mixed greens, pomegranate arils, pecans, red onion, and crumbled feta over a burlap cloth.

How to Make Pear Pomegranate Salad

Mixed baby greens topped with thinly sliced red onion on a platter, ready for adding pears, pomegranate arils, and pecans.

Mixed baby greens arranged on a large platter, topped with sliced pears, red onion, pomegranate arils, and glazed pecans, ready for serving.

Build the base. Spread the greens on a large platter (or in a wide salad bowl) and scatter the sliced red onion over the top.
Finish the salad. Add the pears, pomegranate arils, glazed pecans and feta, then drizzle lightly with the Maple Dijon Vinaigrette. Serve the rest on the side.

Tips for the Best Pear Pomegranate Salad

Slice the pears just before serving. Or toss them with a little vinaigrette to help prevent browning.

Dry the greens well. This helps the vinaigrette cling instead of sliding off.

Dress lightly. Start with a small amount and serve the rest on the side for guests to add to their serving.

Use a shallow platter for the prettiest presentation. Spreading the ingredients out shows off all the color and texture.

Make it a meal. Add grilled or rotisserie chicken or roasted salmon to turn this salad into a fresh, satisfying meal any night of the week.

Make-Ahead Tips

Prep the components ahead. Wash and dry the greens and slice the onion up to a day in advance.
Make the glazed pecans in advance. If using my glazed pecans recipe, they can be prepared several days ahead and stored in an airtight container.
Make the vinaigrette in advance. It keeps well for several days in the fridge.
Assemble just before serving. Add the pears and vinaigrette at the last minute so the greens stay crisp.

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