This gorgeoùs green salad recipe is bùrsting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten ùp yoùr holiday table, and liven ùp a regùlar weeknight dinner. Recipe yields 4 to 6 side salads.
Pomegranate & Pear Green Salad with Ginger Dressing Recipe


  • ½ cùp raw pecans (halves or pieces)
  • 5 oùnces baby arùgùla
  • 2 oùnces (aboùt ½ cùp) goat cheese or feta, crùmbled
  • 1 large ripe Bartlett pear, thinly sliced
  • 1 Honeycrisp or Gala apple, thinly sliced
  • Arils from 1 pomegranate

Ginger dressing

  • ¼ cùp extra-virgin olive oil
  • 1 tablespoon apple cider vinegar, to taste
  • 1 tablespoon Dijon mùstard
  • 1 tablespoon maple syrùp or honey
  • 1 teaspoon finely grated fresh ginger
  • ¼ teaspoon fine sea salt
  • Aboùt 10 twists of freshly groùnd black pepper


To toast the pecans, place them in a skillet over mediùm heat. Toast, stirring often, ùntil they’re fragrant and starting to tùrn golden on the edges, aboùt 4 to 5 minùtes. Remove the pecans from the heat and roùghly chop them (no need to chop if yoù started with pecan pieces). Set aside.

Arrange the arùgùla across a large serving platter (or bowl, bùt the salad looks prettiest on a platter). 

Sprinkle the chopped pecans and crùmbled goat cheese over the arùgùla. Fan oùt yoùr slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.

To prepare the dressing, combine all of the ingredients and whisk ùntil blended. Taste, and if it isn’t qùite zippy enoùgh, add another teaspoon of vinegar.

Wait to dress the salad ùntil yoù’re ready to serve (the dressing will wilt the greens over time). When yoù’re ready, drizzle the ginger dressing lightly all over the salad (yoù might not need all of it). Serve promptly.


Dressing adapted from the liqùid gold salad dressing in my cookbook, Love Real Food.

MAKE IT DAIRY FREE/VEGAN: Simply omit the goat cheese. Vegans, be sùre to ùse maple syrùp instead of honey.

MAKE IT NÙT FREE: Sùbstitùte pepitas (green pùmpkin seeds) for the pecans.

PREPARE IN ADVANCE: Yoù coùld prepare the salad dressing, and arrange the arùgùla, pecans, goat cheese and pomegranate ùp to 1 day in advance. Cover and chill in the refrigerator. Slice and arrange the apple and pear jùst before serving, since they tùrn brown over time.

STORAGE SÙGGESTIONS: This salad is best served promptly. If yoù know yoù’ll have leftovers, dress individùal servings as needed and store the salad and dressing separately. Leftover dressing will keep well in the refrigerator for 1 week.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!