Pom Pear Salad
This vibrant Thanksgiving Salad features crisp pears, creamy brie, crunchy toasted pecans, and juicy pomegranate seeds over fresh greens, all tossed in a bright homemade balsamic vinaigrette—a perfect holiday side packed with festive flavor.
PREP TIME: 20 minutes
SERVINGS: 8
INGREDIENTS
Balsamic Vinaigrette
⅔ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon lemon juice
1 clove garlic
¼ teaspoon salt
freshly ground black pepper
Salad
3 pears
½ lemon
16 oz spinach or spring mix
8 oz brie cheese
2 cups pomegranate seeds
1 ½ cups pecan halves
INSTRUCTIONS
Toast the Pecans: Heat a dry skillet over medium. Add pecan halves and cook for 3–5 minutes, stirring often, until fragrant and lightly browned. Remove from heat and cool completely.
Make the Balsamic Vinaigrette: Add olive oil, balsamic vinegar, Dijon mustard, honey, lemon juice, minced garlic, salt, and black pepper to a jar with a tight lid. Shake vigorously until fully emulsified. Taste and adjust seasoning as needed.
Prepare the Pears: Slice pears into thin pieces. Immediately place them in a bowl. Squeeze lemon juice over the slices and gently toss to prevent browning.
Prep the Brie: Slice brie into thin pieces, then cut into roughly 1-inch chunks for easy eating.
Assemble the Salad: Place salad greens in a large serving bowl. Arrange the pear slices, brie pieces, pomegranate seeds, and toasted pecans over the top.
Dress and Serve: Add vinaigrette right before serving. Toss gently until the salad is evenly coated.
Storing Leftovers
Store undressed salad in an airtight container for 1–2 days.
Dressed salad should be refrigerated and eaten within 24 hours.
Refrigerate vinaigrette for up to 1 week; shake before using.
Ensure leftovers are promptly refrigerated within 2 hours.
Ingredient Substitutions
Use apples instead of pears for a firmer texture.
Swap brie with goat cheese, feta, or white cheddar.
Replace pecans with walnuts, almonds, or pumpkin seeds.
Any mixed greens blend works—spring mix, spinach, arugula, or kale (massage kale first for tenderness).
Disclaimer
All perishable ingredients should be stored properly and chilled below 40°F. Consume prepared food promptly and avoid leaving food at room temperature beyond 2 hours.