Spinach, Pear, and Pomegranate Salad with Candied Pecans and Shaved Parmesan

I made this spinach, pear, and pomegranate salad with candied pecans and shaved parmesan recipe to pair with our Sunday dinner. The combination of flavors, textures, and colors in this pomegranate pear salad with candied pecans and shaved parmesan is wonderful! My husband and kids also thought this salad was delicious, and it paired nicely with the chicken with white wine sauce with mushrooms, roasted asparagus, and some creamy mashed potatoes.

Spinach, Pear, and Pomegranate Salad with Candied Pecans and Shaved Parmesan

Vinaigrette:

• 3 tbsp vegetable oil
• 1 tbsp olive oil
• 2-3 tbsp apple cider vinegar, to taste
• 1 ½ tsp Dijon mustard
• Honey, to taste (depending on desired sweetness)
• Sea salt and freshly cracked pepper, to taste

Salad:

• 5 cups of baby spinach
• 1 small pear, firm but ripe, sliced thinly
• 2-3 tbsp pomegranate arils
• Shaved parmesan, to taste
• Freshly cracked black pepper, to taste

How to Make a Spinach, Pear, and Pomegranate Salad with Candied Pecans and Shaved Parmesan

Prepare the vinaigrette by whisking the vegetable oil, olive oil, apple cider vinegar, and honey in a small glass jar until well combined. Season with sea salt and freshly cracked pepper, to taste.

Set aside to allow flavors to mingle.

Prepare the salad by placing the spinach in a large bowl. Drizzle some well-whisked vinaigrette on the salad to taste and toss to coat evenly.

Top the salad with sliced pear, pomegranate arils, candied pecans, and shaved Parmesan. Season with freshly cracked black pepper, to taste.

Serve immediately. Enjoy.