Pomegranate & Pear Green Salad with Ginger Dressing tastes crisp, juicy, and zingy, with tart pomegranate, sweet pear, and a bright ginger-lime kick. It suits weeknights and holiday tables alike, and it hits the table in about 15 minutes. I tested it after a grocery run and ate the leftovers straight from the bowl.
Why You Should Try This Pomegranate Pear Green Salad
This salad hits every texture note: tender greens, juicy fruit, crunchy nuts, and little pops from the pomegranate. The ginger dressing brings heat and freshness without overpowering the fruit. You get a light dish that still feels satisfying.
You can scale it for a crowd or toss a single bowl for lunch. The ingredients travel well, so you can pack it for potlucks or desk lunches. You can swap ingredients with ease and still keep the balance of sweet, tart, and punchy.
“I took this to a family dinner and the bowl came back clean. The ginger dressing made the pears and pomegranate sing. Even my salad skeptics asked for seconds.” Maya
Ingredients You’ll Need
- Baby greens, 6 packed cups
- Ripe pear, 1, thinly sliced
- Bosc or Anjou hold shape best. Swap in crisp apple if pears run hard.
- Pomegranate arils, 1 cup
- Buy a ready-to-eat cup to skip seeding. If you seed at home, work under water to keep the mess down.
- Shallot, 1 small, thinly sliced
- Red onion works fine. Quick-pickle it if you want a milder bite.
- Walnuts or pecans, 1/3 cup, roughly chopped
- Pantry shortcut: use roasted, salted nuts and reduce added salt in the dressing.
- Pumpkin seeds, 2 tablespoons, optional
- Feta or goat cheese, 1/3 cup, crumbled, optional
- Avocado, 1 small, sliced, optional
Dressing:
- Fresh lime juice, 2 tablespoons
- Lemon works in a pinch.
- Rice vinegar, 1 tablespoon
- Pure maple syrup or honey, 1 tablespoon
- Dijon mustard, 1 teaspoon
- Fresh ginger, 1 tablespoon, finely grated
- Ginger paste from a tube works on busy nights.
- Garlic, 1 small clove, minced
- Extra-virgin olive oil, 1/4 cup
- I like California brands for a grassy finish.
- Kosher salt, 1/4 teaspoon, plus more to taste
- Black pepper, to taste
- Pomegranate molasses, 1 teaspoon, optional for a tangy gloss
Equipment:
- Cutting board and sharp knife
- Salad spinner or clean kitchen towel
- Small jar with lid or a measuring cup and whisk
- Large mixing bowl and tongs
How to Make Pomegranate Pear Green Salad with Ginger Dressing
- Prep: 15 minutes
- Cook: 0 minutes
- Total: 15 minutes
- Rinse and dry the greens if needed, then pile them into a large bowl.
- Combine lime juice, rice vinegar, maple syrup, Dijon, ginger, garlic, salt, and pepper in a jar. Add olive oil, seal, and shake until the dressing looks glossy and unified.
- Slice the pear thinly. If you plan to linger, toss the slices with a teaspoon of lime juice to keep them bright.
- Add pears, pomegranate arils, shallot, and nuts to the greens. Fold in avocado and cheese if you use them.
- Drizzle on half the dressing and toss until every leaf looks lightly coated. Add more dressing to taste.
- Taste and season with a pinch more salt, pepper, or lime juice. Finish with a sprinkle of pumpkin seeds and extra arils for color.
Tips & Tricks
This bowl rewards small moves, so a few smart tweaks bring the flavors into sharp focus.
- Pick pears that give slightly near the stem, not mushy.
- Keep pear slices from browning by tossing them in a quick mix of water and lime juice.
- Buy pomegranate arils in a cup for speed. If you seed a whole fruit, loosen the crown, cut it into wedges, and release the arils in a bowl of water to catch splashes.
- Grate ginger with a microplane. Freeze peeled knobs in a zip bag for easy grating and zero waste.
- Shake the dressing in a jar so you can store leftovers without another dish to wash.
- Use salted nuts and reduce the salt in the dressing. You still get crunch and seasoning without extra steps.
- Toss greens with a small amount of dressing, then add fruit and nuts. This keeps delicate pieces from drowning in dressing.
- Add cheese at the end so it stays creamy and doesn’t smear.
What to Serve with Pomegranate Pear Green Salad
This salad plays well with cozy mains and quick proteins.
- Roast chicken thighs or a rotisserie shortcut
- Seared salmon or crispy-skin trout
- Butternut squash soup or tomato soup
- Quiche, frittata, or a grilled cheese upgrade night
- Farro, quinoa, or wild rice bowls
- Holiday mains like turkey or beef roast
- Drinks: sauvignon blanc, cava, ginger beer mocktail, or sparkling water with lime
Storage
- Store components separately for the best texture. Keep greens dry in a sealed container lined with a paper towel for up to 3 days.
- Refrigerate dressing in a jar for up to 1 week. Shake before use.
- Hold pomegranate arils in the fridge for 4 to 5 days.
- Slice pears up to 1 day ahead, toss with lime water, and store covered in the fridge.
- Keep nuts in the pantry. If they lose crunch, refresh them in a dry skillet over medium heat for 60 seconds and cool before using.
- Skip the freezer for this salad. The greens and pears do not thaw well.
Nutrition Information
- Serving size: 1 of 4 servings
- Approximate per serving: 280 calories, 21 g fat, 21 g carbs, 6 g fiber, 12 g sugar, 5 g protein, 260 mg sodium
- Numbers reflect salad with walnuts and no cheese or avocado. Dressing amounts can shift totals based on how much you use.
Pomegranate & Pear Green Salad with Ginger Dressing
A crisp, vibrant salad combining juicy pomegranate seeds, sweet pears, tender greens, and a zesty ginger dressing. Perfect as a light appetizer or side.
Ingredients
Instructions
- In a small bowl, whisk together the olive oil, rice vinegar, lemon juice, honey, grated ginger, salt, and black pepper to make the ginger dressing.
- In a large salad bowl, add the mixed greens.
- Top with sliced pears, pomegranate seeds, walnuts, and feta cheese if using.
- Drizzle the ginger dressing over the salad just before serving.
- Toss gently to combine and serve immediately.
Notes
For best results, use ripe but firm pears to prevent the salad from becoming mushy. The ginger dressing can be made up to two days ahead and refrigerated. Omit cheese for a vegan variation.