Pear and Pomegranate Salad

Pear and Pomegranate Salad

Ever had a fresh pomegranate? We hadn’t until a few years ago, and now they are one of our favorite parts of the holiday season!  While pomegranates are not local here in the Midwest, we like to view (justify!) them as one of our holiday splurges.

It takes a bit of time to remove the seeds from this almost absurd looking fruit, but it’s totally worth it – each seed is a burst of juicy, sweet flavor. We love eating snacking on them out of a bowl, but they’re great to add to salads and desserts. Here we’ve combined them with pears and local greens to make for a delicious and elegant salad.

While it might look fancy, this salad is a fairly simple (seed removal aside!) way to enjoy fresh and seasonal ingredients. Give it a try for a special holiday-time dinner. We’ll be making it for Thanksgiving (along with various items this menu)…and perhaps again throughout the holiday season!

If you’re an Indy local, check out Homestead Growers for some great local greens. We were able to find some local pears at the Indy Winter Farmer’s Market through Wild’s Apple Farm.


Pear and Pomegranate Salad

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4 1x


  • 1 pomegranate
  • 2 pears
  • Salad greens
  • 4 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon stone ground mustard
  • 1 tablespoon honey
  • 1 lemon (2 teaspoons fresh lemon juice)
  • 1/4 teaspoon kosher salt
  • Pink and white peppercorns (optional)


  1. Remove the seeds from the pomegranate: cut the pomegranate in quarters and place them in a large bowl of water. Under the water, start to gently pull out the seeds with your fingers. Eventually you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin. As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top. When all of the seeds are extracted, skim off the white pith and strain out the water.
  2. Wash and slice the pears, and add a bit of lemon juice to keep them from browning. If necessary, wash and dry the salad greens.
  3. In a small canning jar, combine 4 tablespoons white wine vinegar, 3 tablespoons olive oil, 1 tablespoon stone ground mustard, 1 tablespoon honey, 2 teaspoons lemon juice, and 1/4 teaspoon kosher salt. Shake the jar vigorously to combine. (Alternatively, whisk the ingredients together in a small bowl.)
  4. Divide the salad greens between the plates; top with sliced pears, pomegranate seeds, a bit of vinaigrette, and if desired, a few crushed pink and white peppercorns.


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Melissa @ Kids in the Sink
    November 21, 2011 at 8:27 am

    I LOVE pomegranates and I agree, it is totally worth it to take the time to get those seeds out of there. I’m happy to see a salad recipe around this time since most things are so fatty and heavy around the Thanksgiving table. Light dishes are good to!

    • Reply
      November 23, 2011 at 2:23 pm

      I couldn’t agree more! And I love that light dishes can taste just as good (or better) than the heavy alternatives :) We’ll be bringing this one to a gathering tomorrow – I can’t wait to make it again!

  • Reply
    November 21, 2011 at 11:04 am

    Absolutely beautiful salad, pomegranates lend themselves to salads so well. They also pack so much sweet-tart flavor that you can go simple and pared-down while still having something amazing.

    I also recommend simply floating a handful of the arils in flutes of champagne – another excellent way to celebrate the season!

    • Reply
      November 23, 2011 at 2:24 pm

      Wonderful idea with the champagne — that makes me want to start celebrating right now! We’ll have to save that for New Year’s :) Thanks for the idea!

  • Reply
    November 21, 2011 at 11:56 am

    This salad looks gorgeous and I’m still getting greens from my csa. I’ve actually never dealt with pomegranates before but this gives me a reason!

    • Reply
      November 23, 2011 at 5:17 pm

      Thank you! Pomegranates are so worth it – let us know if you give them a try :)

  • Reply
    November 21, 2011 at 12:21 pm

    This is the first year I’ve bought pomegranates, and I can’t get enough!

  • Reply
    November 21, 2011 at 8:11 pm

    Both pears and pomegranates are sweet, soft and juicy. It follows that the salad will be the same too. I love the freshness and the succulent taste it wll give to my holiday dinners. Thanks for sharing!

  • Reply
    Sarah Haege
    December 3, 2011 at 6:12 pm

    Mmm I love pomegranate! I’ll be trying this one soon.
    (it looks so pretty!)

  • Reply
    December 27, 2011 at 4:58 pm

    I made this salad for Christmas dinner and it was a hit with everyone at the table! Thanks for the recipe! Have you tried it with gorgonzola or feta?

  • Reply
    Bernadette @ B3HD
    September 22, 2012 at 11:55 pm

    Super simple but really great tastes tossed together. Definitely need to try this

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