Perfectly Poached Pear Salad with Pomegranates

A festive and tasty salad perfect for the holidays.

Savory and just a touch of sweet!

Every holiday meal deserves a fabulous green salad and this one adds great flavor and flair to the table!

Poached pears, dried cranberries, pomegranates, candied pecans and romaine in an tangy balsamic vinaigrette.

This salad will make an appearance at our Christmas Eve celebration.  We enjoy the Feast of the Seven Fishes on Christmas Eve and salad is it’s own course, so this salad stands alone at the end of a great meal. It’s simple but has a lot of flavors so it can hold it’s own…. savory, a little crunch with the pecans, a touch of sweet and tangy with the balsamic vinaigrette.

Scroll down to see the recipe.

Perfectly Poached Pear Salad with Pomegranates


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Perfectly Poached Pear Salad
Dress up you holiday table! Poached pears, dried cranberries, fresh pomegranates, candied pecans and romaine in an tangy balsamic vinaigrette. Festive and Delicious!
Recipe type: Salads, Sides, Holiday
Cuisine: Gluten-free, Vegan
  • 4 Bosc pears, peeled, cored and quartered
  • 1 cup sugar
  • Optional additions:
  • 1 cinnamon stick
  • 1 lemon half
  • 2 tsp whole cloves
  • 1 split vanilla bean
  • 6-8 fresh ginger slices
  • 7 tsp balsamic vinegar
  • 1 tsp shallot
  • ¾ tsp mayo or vegan mayo
  • 1 tsp Dijon mustard
  • 4½ tbsp olive oil
  • ¼ tsp salt
  • ½ tsp pepper
CANDIED PECANS !Adapted from Minimalist Baker
  • 1 cup pecans
  • 4 tsp coconut oil
  • 2 tbsp coconut sugar
  • 4 tsp maple syrup
  • Pinch of sea salt
  • Generous Pinch of cinnamon
  • Generous Pinch of cayenne (optional)
  • optional: Pinch cayenne pepper
5oz container of romaine or mixed greens (could use more lettuce if ok with less toppings)
¼- 1/2 cup Dried Cranberries, pending tastes
¼ - ½ cup Pomegranates, pending tastes
  1. In a large sauce pan, heat 1 quart water & sugar until sugar is dissolved. (Add any of the additional ingredients if you wish.)_
  2. Add pears & cover with a round of parchment paper, w/ a small hole cut in the center.
  3. Keep the liquid at a very low boil, simmer pears until cooked through, 15 to 25 mins.
  4. Remove from heat and let the pears cool in the liquid.
  5. OPTIONAL: After poaching the pears, while the liquid is still warm, add ½ cup dried cranberries and let them plump.
  1. Whisk together oil, sugar, syrup, salt, and spices.
  2. In an oven preheated to 350°, toast pecans on a cookie sheet for 5-7 minutes.
  3. Remove from oven, toss and combine with sugar mixture directly on the cookie sheet.
  4. Return to oven for 4 to 6 minutes until fragrant and golden brown. Cool.
  1. In a small bowl whisk all ingredients together. Set Aside.
  1. Mix lettuce with some vinaigrette. Top with pears, pecans, and cranberries then mix more vinaigrette to taste, and garnish with pomegranates.

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