This is a simple-to-make and beautiful salad filled with lots of colors and textures. Hearty spinach, crisp pears, sweet pomegranate seeds, and candied pecans make a delicious and dreamy combination. The honey vinaigrette completes the dish and will have your guests begging for more. It is the perfect holiday salad thanks to its festive colors, but it can also transform any weeknight dinner into a celebration.
Ingredients
- ½ cup pecans
- 2 to 3 tablespoons sugar
- ¼ cup extra-virgin olive oil
- ¼ cup honey
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced (½ teaspoon)
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 6 to 8 cups prewashed spinach or spring mix
- 1 large pear, peeled, cored, and thinly sliced
- ⅓ cup pomegranate seeds (arils)
- 3 to 4 tablespoons crumbled feta cheese
How to Make It
- In a medium nonstick skillet, cook the pecans and sugar over medium-low heat, stirring continuously, for 5 to 7 minutes, until the sugar has melted and coated the pecans. Transfer to a plate and set aside to cool.
- In a small bowl, whisk together the oil, honey, vinegar, mustard, garlic, salt, and pepper, or place the ingredients in a mason jar, cover with a lid, and shake until combined. Store in the refrigerator until ready to use and shake just before serving.
- Place the spinach and pear slices in a large bowl. Sprinkle the candied pecans, pomegranate seeds, and feta cheese on top. Drizzle with the dressing and toss the salad until combined.
