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

I served this salad with our Sunday dinner and it was not only really pretty, but it was also REALLY delicious too. 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 and some creamy mashed potatoes. I’ve already decided I will be serving this salad with our Christmas dinner because it will be delicious with prime rib and will look nice on the table.

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

Combine the vegetable oil, olive oil, apple cider vinegar, and honey together until well combined. Season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors to mingle.

When ready to serve the salad, whisk the vinaigrette until well combined then drizzle some on the spinach, to taste. 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.

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

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Course: Sides

Servings: 4

Author: Pam - For the Love of Cooking

Ingredients

• 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

Instructions

• Make the vinaigrette by combining the vegetable oil, olive oil, apple cider vinegar, and honey together until well combined.
• Season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors to mingle.
• When ready to serve the salad, whisk the vinaigrette until well combined then drizzle some on the spinach, to taste. 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.

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