How do I know when pears are ripe enough?

Gently press the flesh near the stem with your thumb. If it gives slightly, the pear is ripe. The body of the pear should still be relatively firm: you don't want them so soft that they're mushy.

Do I have to toast the pecans?

You don't have to, but I highly recommend it. Toasting nuts takes just 5 minutes and dramatically improves their flavor and texture. Once you try toasted nuts, you'll never want to use them raw again.

Can I double the dressing recipe?

Yes! The dressing makes about ¾ cup, which is enough for one batch of salad with some left over. If you're serving a crowd, double the fresh salad ingredients, and you should have plenty of dressing. It keeps well in the fridge for a week.

What can I do with leftover poppy seed dressing?

I use it on simple green salads , drizzle it over roasted vegetables , or even use it as a marinade for grilled chicken . The sweet-tangy flavor is incredibly versatile.

Pear Salad with Pomegranate

Pear Salad with Pomegranate & Pecans

Print Recipe

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5 from 2 reviews

This pear salad with toasted pecans and homemade poppy seed dressing is the ultimate fall and winter side dish! Sweet pears and jewel-like pomegranate seeds make every bite irresistible.

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Side dish
Method: Fresh
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the pear salad

1 ripe pear
1 shallot
1/2 cup pecan pieces
8 cups mixed baby greens
1/2 cup pomegranate seeds
1/3 cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)

For the dressing (makes 3/4 cup; use approximately 6 tablespoons for 4 servings)

¼ cup granulated sugar (or honey)
¼ cup white vinegar
1 teaspoon dry mustard
1 teaspoon onion flakes
¼ teaspoon kosher salt
½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
1 tablespoon poppy seeds

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Instructions

Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
If time, toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
Serve: Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

Find it online: https://www.acouplecooks.com/pear-salad/