Pomegranate Pear & Pecan Salad with Poppyseed Dressing Share on Pinterest

Pomegranate Pear & Pecan Salad with Poppyseed Dressing

  • 10 minutes
  • 11 ingredients
  • Pecans
  • Easy
  • ervings


  • 6 cups fresh baby spinach leaves
  • 1-2 pears cored and thinly sliced
  • 1/2 cup pomegranate seeds
  • 1/3 cup crumbled feta cheese
  • 1/2 cup Diamond of California® pecans, whole or roughly chopped
  • Dressing
  • 2/3 cup mayo (see notes)
  • ½ cup Half & Half (I used fat free) or other milk (any percentage of milk will work- the higher the percentage, the creamier your dressing will be)
  • 6 tablespoons sugar
  • 8 teaspoons apple cider vinegar
  • 1 tablespoon oil
  • 4 teaspoons poppy seeds

The Steps

  1. Blend all salad ingredients together (except for poppy seeds) until smooth. Stir in poppy seeds. Cover and chill until ready to use.
  2. In a large bowl toss spinach leaves, sliced pears, pomegranate seeds, feta cheese, and pecans. Serve with poppyseed dressing.
  3. *If preparing ahead of time, toss together all salad ingredients except for pears. Cover and chill until ready to serve. Add pears just before serving.


*This recipe for salad dressing makes quite a bit dressing. You can half the recipe, or save the leftovers for using later (that’s what I do!)
**You can sub plain greek yogurt for the mayo. This will create a different flavor but it will be healthier. I suggest trying ⅓ cup mayo, ⅓ cup plain greek yogurt before you dive into full greek yogurt.


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