Pear Salad

Name: Pear Salad with Creamy Pomegranate Dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 10 ounces spring salad mix; 2 pears, (sliced or chopped (Anjou, Bosc or Bartlett are great)); 3/4 English cucumber, (chopped); 1 small red bell pepper, (chopped); 1/4 red onion, (thinly sliced); 1/2 cup roasted and salted pepitas ((may sub. sunflower seeds)); 1/2 cup pomegranate seeds ((may sub 1/3 cup dried cranberries)); 1/2 cup crumbled feta, goat cheese or Gorgonzola; 1 recipe caramelized nuts (<<click for recipe (I use walnuts) (may sub roasted/not candied pistachios)); 1 5.3 oz. container Pomegranate Greek Yogurt ( (I use Chobani)); 3 tablespoons Asian Sweet Chili Sauce ((see notes)); 3 tablespoons pomegranate juice; 2 tablespoons mayonnaise; 1-2 tablespoons apple cider vinegar ((depending on how tangy you like it)); 1 tablespoon lemon juice; 1 tablespoon poppy seeds ((optional)); 1/4 teaspoon salt

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This Pear Salad recipe is the perfect showstopping salad for potlucks, Thanksgiving and Christmas, or just plain delicious for everyday!

This Pear Salad will have everyone coming back for seconds with its tango of bright, tangy, fresh flavors and crunchy, creamy, crispy textures! It’s loaded with crisp pears, sweet and crunchy caramelized walnuts, punchy red onions, salty toasted pepitas, creamy feta, goat cheese or gorgonzola and sweet tart pomegranate seeds over a bed of fresh spring lettuce mix all drizzled with CREAMY Pomegranate Dressing! Of course, feel free to mix and match your favorite ingredients (loads of variations included). This Pear Salad recipe is the perfect addition to your Thanksgiving or Christmas feast and every potluck and company dinner in between!

Company worthy salads are one of my favorite recipes to bring to potlucks. Some of our favorites include: Apple Salad, Fall Salad, Beet Salad, Mandarin Orange Salad and Roasted Butternut Squash Salad.

Same fabulous recipe, photos updated 10-19-22

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How to Make Pear Salad Recipe Video

up close of serving pear salad with gorgonzola in a white bowl

WHY YOU’LL LOVE This Pear Salad Recipe

This Pear Salad recipe was originally posted in 2014, my first year of blogging. It is SO fabulous, however, I decided it deserved a little photo makeover, in the hopes more readers will be enticed and rewarded with its deliciousness. Here’s why it’s still a favorite so many years later:

Special occasion worthy. Every Thanksgiving, holiday and special occasion deserves a stunning salad, a salad that can hold its own against the MVPs of the table. Enter this Pear Salad recipe! It’s a tango of tangy, sweet, salty, creamy, crunchy perfection from the pears, pepitas, pomegranate seeds, cheese, caramelized nuts and CREAMY dressing!

The Creamy Pomegranate Poppy seed Dressing. The crowning pièce de resistance is the guzzle-worthy dressing. It’s sweet and tangy and wonderfully creamy yet light at the same time. Its ingredients sound very odd, but I promise it’s swoon worthy, so please don’t skip!

Prep ahead friendly. Special occasions are all about recipes that can be prepped ahead of time, eliminating the last-minute stress. The dressing for this recipe can be made up to 5 days ahead of time, and the other ingredients can be prepared ahead of time and layered in the salad bowl (instructions included).

Extremely flexible. This Pear Salad would be delicious with any of your favorite greens, fruits, nuts or cheeses – just don’t skip the pears and sensational dressing 😉. I’ve included many recipe variations a few sections below.

showing how to make pear salad with up close of ingredients in a bowl: pears, gorgonzola, pomegranate seeds, walnuts, cucumbers, red bell pepper and pepitas

INGREDIENTS FOR Pear Salad

All the very best salads include fruit, veggies, nuts, seeds and cheese. This Pear Salad recipe includes every category and marries them all together with its bright, tangy, creamy dressing. Here’s what you’ll need to make this recipe (full measurements in the printable recipe card at the bottom of the post):

For the Salad

Pears: Select ripe yet firm Anjou or Bartlett pears for this recipe. Make sure to purchase the pears ahead of time because they will need a couple days to ripen on the counter. Once the have a little give, transfer them to the fridge until you’re ready to make the recipe.
Greens: I like to use a spring salad mix because it makes your life easier – no chopping lettuce! More importantly, it offers varying flavors and texture with different greens such as tender baby lettuce, spinach, Romaine, red and green oak leaf, chard, arugula, endive, radicchio, etc.
Cucumber: This adds another dimension of refreshing crunch. I prefer using English cucumber in my salads as the skin is more tender and the flesh is crisp but not watery. However, you may substitute with part of a peeled, traditional slicing cucumber if you wish.
Bell pepper: One red, yellow or orange bell pepper adds sweet, beautiful crunch to the salad.
Red onion: You need the tangy punch of the red onion to offset the sweetness. If you prefer a milder onion flavor, simply use less or soak the sliced onions in cold water for 10 minutes, then drain and pat dry.
Pomegranate arils/seeds: Purchase a whole pomegranate and seed it yourself or buy a container of pomegranate seeds for a shortcut.
Pepitas: If you aren’t familiar with pepitas, they are pumpkin seeds! You may also substitute with sunflower seeds. Whichever you use, make sure they are roasted and salted which translates to FLAVOR! I purchase my seeds in the bulk bins at Sprouts.
Caramelized walnut: You can use walnuts, pecans or almonds. The caramelized nuts add a tantalizing sweet crunch that makes this Pear Salad recipe next level – you will crave them in every bite! I use my 5 Minute Caramelized Nuts because it literally lakes 5 minutes and is make ahead friendly and fool proof. You can also buy candied nuts at Sprouts, Whole Foods, etc..
Cheese: Use your favorite crumbled cheese such as feta, goat cheese or Gorgonzola for its creamy, sharp, salty bite. I recommend purchasing fresh cheese in a log/block and crumbling it yourself. It tends to be creamier than purchasing crumbles.

showing how to make pear salad by adding sliced pears, pomegranates, walnuts, gorgonzola, red onions and spinach to a bowl

For the DRESSING

I know the ingredients for this Pear Salad Dressing seem odd, but please trust me! They create creamy, sweet and tangy seamless magic!

Pomegranate Greek Yogurt: I use a single 5.3 ounce container of Chobani Pomegranate Yogurt. You may also use Fage Cherry Pomegranate. If you can’t locate either, substitute with cherry, strawberry or raspberry, adjusting the vinegar and/or adding honey as needed.
Pomegranate juice: This can be found in the juice aisle or refrigerated section of any major grocery store. You can freeze what you don’t use, drink it, or add it to smoothies!
Mayonnaise: Just a couple tablespoons combines with the yogurt to make the dressing luxuriously creamy. Mayonnaise also binds all of the ingredients together and prevents them from separating, so please don’t skip. And don’t worry, if you can’t stand mayo, you won’t be able to taste it! Please use real mayonnaise and not Miracle Whip.
Asian Sweet Chili Sauce: The addition of Asian Sweet Chili Sauce to your salad dressings is a game changer! This ingredient is sweet and tangy with a kick but will NOT make the salad spicy or taste remotely like an Asian dressing. You can find it the Asian section of your grocery store; I use Mae Ploy brand.
Apple cider vinegar: Just a couple tablespoons enliven the flavors with its fruity tang. You may substitute with red wine vinegar in a bind, but please don’t substitute with white vinegar.
Lemon juice: Both freshly squeezed or bottled will work for this recipe.
Poppy seeds: These are optional but delightful. They’re nutty, slightly fruity with a pleasant texture. They are also rich in magnesium, calcium and fiber. You can locate poppy seeds at the grocery store next to the spices or on Amazon here.

up close showing how to make pear salad recipe by drizzling with pomegranate dressing

Pear Salad FAQS

WHICH PEAR IS BEST FOR A SALAD?

You can use pretty much any type of pear for pear salad, as long as it is ripe but still firm. Avoid soft pears because they can get mushy or fall apart when tossed with the dressing. Some favorite pear varieties include Anjou, Bosc and Bartlett. Here is how they compare:

Anjou pears: are firm and mild-flavored with a thicker skin
Bartlett pears: are flavorful and juicy
Bosc pears: are crisp and sweet

HOW CAN I TELL IF MY PEAR IS RIPE?

For pear salad, use a pear that is ripe for maximum sweetness but not overly ripe to the point it is soft and will get mushy. Ripe pears should yield slightly when pressed – much like an avocado or mango. If your pears are ripening more quickly than you’d like, place them in the refrigerator to delay the process.

How do I ripen pears more quickly?

If you find yourself ready to make this pear salad in a couple days but your pears are still rock hard, speed up the ripening process by placing the pears in a paper bag with a banana, apple or kiwi, and fold the top of the bag over so it’s sealed. These fruits release a lot of ethylene which will trigger the ripening in the pears.

You can also speed up the process by placing the pears in a warm, sunny place. To speed up the ripening process further, place the brown bag with the pears and other fruit in a warm place.

How do you slice a pear for a salad?

Have you been slicing/chopping pears the easy or hard way? The most efficient way is to slice around the core, then cut the sections into slices. This creates uniform slices and a beautiful fan of pears. Here’s how:

1. Make 4 slices around the core to remove it.
2. Lay your 4 remaining pear segments, cut side down, on a cutting board.
3. Thinly slice, but not too thinly or the pears will fall apart when tossed.

HOW TO MAKE Pear Salad Recipe

This Pear Salad recipe is easy to make in 3 steps. The first two steps can be completed days in advance so the salad can come together quickly when ready to serve:

STEP 1: MAke the Dressing

Whisk all the Pomegranate Dressing ingredients together in a bowl. Make the dressing first so it has time to chill and for the flavors to meld.

STEP 2: Caramelize the Nuts

Add walnuts, sugar and butter to a nonstick skillet and stir constantly. The sugar will begin to clump around the nuts then will melt to envelop the nuts in a smooth buttery sugar coating. Immediately transfer caramelized nuts to parchment paper so they don’t continue to cook and burn. The caramelized nuts will harden as they cool. That’s all the effort required for the delightful sweet crunch that you will crave in every bite!

STEP 3: Combine

Combine all of the salad ingredients in a large bowl. If serving the entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, dress individual servings.

showing how to make pear salad by adding sliced pear to a bowl with spinach, and walnuts

TIPS AND TRICKS FOR making Pear SAlad

Pear Salad is very simple to make, but there are a few details to pay attention to:

Prep ahead: Get giddy because you can prepare ALL of the ingredients for this recipe ahead of time – full instructions to follow. I at least caramelize my nuts and make my dressing ahead of time so the nuts can cool and the dressing can chill.
Customize the dressing. Due to personal preference and variances between brands of yogurt and Asian Sweet Chili Sauce, be prepared to customize the dressing to taste (the most accurate taste test is dipping lettuce in chilled dressing). Make it sweeter by adding sugar or honey (but keep in mind the pears and nuts are already sweet), or tangier by adding additional vinegar one teaspoon at a time.
Chill the dressing. No one likes warm dressing! Chilling the dressing deepens, melds and marries all of the flavors so it tastes more complex and more flavorful than freshly made. If you’re running short on time, make the dressing and pop it in the freezer for up to 30 minutes, then you can use it immediately or transfer to the fridge.
Customize the salad. The salad ingredients and measurements are simply suggestions. You can add/swap any ingredients for your favorite veggies and fruits as long as you maintain a balance of sweet, tangy, and crunchy; if you swap out an ingredient, replace it with something with a similar flavor profile and texture.
Prevent pears from turning brown. Slice the pears close to serving and either place them in apple juice or a water/lemon juice bath. I’ve given details below.
How to roast pepitas: If you can only find raw pepitas or sunflower seeds, toast them yourself! Heat a drizzle of olive oil in a nonstick skillet, add your seeds along with a pinch of salt and stir until toasted. Turn onto parchment paper to cool.
How to deseed pomegranates: I won’t go into detail here but don’t be intimidated, it’s easy! Simply google “how to remove pomegranate seeds in water” for my favorite method. If don’t want to purchase a whole pomegranate and seed it yourself, buy pomegranate seeds in a container.
Make your own pomegranate juice: Make your own pomegranate juice by smashing pomegranate arils and straining the juice through a fine mesh sieve. Depending on the ripeness of the pomegranate, your homemade juice may be less sweet/tangier, so don’t hesitate to adjust the dressing as needed.
Serve immediately. Once you dress the salad, serve immediately so the salad doesn’t become soggy.
Scale the recipe. This recipe is easy to scale up for large crowds/potlucks or down in half for lunches by using the up and down arrow in the recipe card next to the servings.

top view of pear salad with gorgonzola, pears, pomegranates, walnuts

possible recipe variations

As discussed, the Pear Salad ingredients and measurements are simply suggestions. You can add/swap any ingredients for your favorite veggies and fruits as long as you maintain a balance of sweet, tangy, and crunchy. Here are a few ideas:

Use different greens: All spinach or baby arugula would also be tasty.
Swap seeds. If pepitas aren’t your thing, use sunflower seeds, pine nuts or pistachios – just make sure they’re roasted and salted!
Swap cheese. Use any soft crumbly cheese such as feta, goat cheese or Gorgonzola.
Use different nuts. Make the Caramelized Nuts with walnuts, pecans, almonds, cashews or macadamia nuts.
Use plain nuts. While I highly suggest caramelized nuts, you may swap them for your favorite toasted nuts such as almonds, walnuts, cashews, pistachios, or macadamia nuts. You can also try some toasted coconut.
Add toasted coconut: Add coconut to a large baking sheet/jelly roll pan and spread it into an even layer. Bake at 350 F degrees for 5-7 minutes, stirring occasionally and watching closely towards the end as coconut can burn quickly.
Use dried cranberries: Swap the pomegranate seeds for plump, sweet, juicy gems of dried cranberries. They are sweeter than pomegranate seeds, so start with less. They are often located next to the salad condiments/toppers at the end of the produce aisle or they’re sold in the bulk bins at Sprouts.
Add veggies. Add any veggies your heart desires such as mushrooms, carrots, asparagus, broccoli, roasted butternut squash, roasted sweet potatoes, etc. Refer to this Fall Salad recipe on how to add roasted butternut squash (so good!).
Add fruit. You can swap some of the pears for a different sweet fruit such as apples, clementine oranges, peaches, mangos, strawberries, pineapple, raspberries, blueberries, blackberries etc.; just take care that you don’t make your salad too sweet.
Add avocado: Slice or chop a large avocado for satisfying creamy bursts to complement the crunchy textures. Make sure you use a ripe avocado but not overly ripe or it will turn to mush.
Add protein. Instantly transform this side salad into an entrée salad by adding crispy bacon or prosciutto, chili lime salmon, balsamic chicken, shredded rotisserie chicken, grilled shrimp, sliced steak or hard-boiled eggs.
Add grains. Adding cooked brown rice, farro, quinoa, couscous etc. immediately introduces another delectable texture.
Add beets. You can roast your own beets (see this Beet Salad recipe for instructions) or add jarred pickled beets.
Make it dairy free: Omit the cheese or use dairy-free feta and swap the dressing for balsamic vinaigrette.
Gluten free: Double check that your Asian Sweet Chili Sauce is gluten free; the rest of the ingredients are gluten free.

pear salad with sliced pears, gorgonzola and walnuts in a white bowl

WHAT to serve with PEar SAlad?

This Pear Salad is a welcome addition to any table and goes with practically EVERYTHING! It makes a particularly delectable addition to any holiday or company mains such as Herb Butter Turkey, Brown Sugar Glazed Ham, Honey Baked Ham, Garlic Herb Butter Pork Tenderloin, Pot Roast, Beef Tips and Gravy,and Slow Cooker Honey Balsamic Roast Beef.

It also is wonderful with practically EVERYTHING else that graces your table from Garlic Butter Salmon, to Chicken Divan, to Bolognese, to Crockpot Chili to Million Dollar Mac & Cheese to Oven Fried Chicken.

CAN I MAKE PEAR SALAD AHEAD OF TIME?

This Pear Salad recipe can be made 100% ahead of time then just tossed together when ready to serve!

Pears: The pears can be sliced up to 24 hours ahead of time and soaked in a mixture of apple juice and lemon juice (detailed below).

Vegetables: The bell peppers, cucumbers and red onion can be chopped up to 24 hours ahead of time. Store veggies in separate airtight containers or in sealable bags with a paper towel so they stay fresh and crisp.

Nuts: The walnuts can be caramelized up to one week ahead of time and stored in a sealed plastic bag or airtight container at room temperature. I often like to double the nuts for future use.

Dressing: The dressing can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator. I actually recommend making the dressing ahead of time because it allows time for the flavors to build and meld. Dressing also tastes 1000X better chilled.

CAN I ASSEMBLE THE SALAD AHEAD OF TIME?

Yes! If you need to bring the Pear Salad to a gathering, layer the ingredients in this order so it doesn’t get soggy, then toss when ready to serve:

–pomegranate arils
–cucumbers
–red bell peppers
–pears
–red onion
–salad mix
–pepitas
–caramelized nuts
–crumbled cheese

showing how to make pear salad recipe by tossing the salad ingredients together in a bowl

HOW TO PREVENT PEARS FROM TURNING BROWN

The star of this Pear Salad are the juicy pear slices, so we want to keep them looking beautiful! My favorite way to keep pears and apples from oxidizing and turning brown after slicing is to put them in a bowl of apple juice with a generous splash of lemon juice. This way they don’t become bitter like soaking only in lemon juice can do; no need to rinse the pears with this method.

If you only have lemon juice on hand, mix ½ cup water and 2 tablespoons lemon and then toss your pears in the mixture for 10 minutes, then rinse before using.

How do I serve Pear Salad without it becoming soggy?

There are three ways to serve Pear Salad recipe, depending on whether or not you expect leftovers:

1.   If you don’t expect or want leftovers: Add all of the salad ingredients to a large bowl and toss with desired amount of dressing just when ready to serve.
2.   If you expect leftovers:  Add all of the salad ingredients to a large bowl. Let individuals dress their own salads.
3.   Create a salad bar: Line up the salad ingredients in separate bowls and let guests assemble their own salads. This works particularly well if you have guests with allergies or want to offer additional toppings like shrimp, chicken, etc.

HOW LONG DOES THIS SALAD LAST IN THE FRIDGE?

The Pear Salad with ALL the ingredients is best served within one hour because the spring mix lettuce will become soggy. If you hold the dressing, the salad can last up to two days stored in an airtight container in the refrigerator. I recommend layering per above instructions if making ahead of time.

showing how to make pear salad with up close of tossing the salad together

Looking for more Side Salad Recipes?

Apple Cranberry Bacon Candied Walnut Salad
Fall Salad with Pomegranate Dressing
Cranberry Pomegranate Ambrosia Salad
Cranberry Apple Shaved Brussels Sprouts Salad
Butternut Squash Salad
Winter Fruit Salad
Tropical Winter Fruit Salad

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©Carlsbad Cravings by CarlsbadCravings.com

Tools Used in This Recipe

Salad Spinner

Nonstick Fry Pan with Lid 12 in.

Kitchen Knife Set

Wood Chopping Block

See Favorite Tools

Pear Salad with Creamy Pomegranate Dressing

This Pear Salad will have everyone coming back for seconds with its tango of bright, tangy, fresh flavors and crunchy, creamy, crispy textures! It’s loaded with crisp pears, sweet and crunchy caramelized walnuts, punchy red onions, salty toasted pepitas, creamy feta, goat cheese or gorgonzola and sweet tart pomegranate seeds over a bed of fresh spring lettuce mix all drizzled with CREAMY Pomegranate Dressing! Of course, feel free to mix and match your favorite ingredients (loads of variations included). This Pear Salad recipe is the perfect addition to your Thanksgiving or Christmas feast and every potluck and company dinner in between!

Servings: -8

Total Time: 40

Prep Time: 30

Cook Time: 10

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Ingredients

Salad

10 ounces spring salad mix
2 pears, sliced or chopped (Anjou, Bosc or Bartlett are great)
3/4 English cucumber, chopped
1 small red bell pepper, chopped
1/4 red onion, thinly sliced
1/2 cup roasted and salted pepitas (may sub. sunflower seeds)
1/2 cup pomegranate seeds (may sub ⅓ cup dried cranberries)
1/2 cup crumbled feta, goat cheese or Gorgonzola
1 recipe caramelized nuts <<click for recipe (I use walnuts) (may sub roasted/not candied pistachios)

Dressing

1 5.3 oz. container Pomegranate Greek Yogurt (I use Chobani)
3 tablespoons Asian Sweet Chili Sauce (see notes)
3 tablespoons pomegranate juice
2 tablespoons mayonnaise
1-2 tablespoons apple cider vinegar (depending on how tangy you like it)
1 tablespoon lemon juice
1 tablespoon poppy seeds (optional)
1/4 teaspoon salt

Instructions

Whisk all of the salad dressing ingredients together in a medium bowl. Chill in the refrigerator while you prepare the salad. (Dressing can be made and refrigerated up to 5 days in advance.) Once chilled, adjust to taste, if desired, by adding honey for sweeter or vinegar for tangier.
Combine the salad ingredients in a large bowl. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, dress individual servings.

Video

Notes

Customize the salad. The salad ingredients and measurements are simply suggestions. See the post for LOTS of variations. You can add/swap any ingredients for your favorite veggies and fruits as long as you maintain a balance of sweet, tangy, and crunchy; if you swap out an ingredient, replace it with something with a similar flavor profile and texture.
Cherry yogurt: Cherry Pomegranate by Fage is also great. If you can’t locate either, substitute with cherry, strawberry or raspberry yogurt, adjusting the vinegar and/or adding honey as needed.
Asian Sweet Chili Sauce:The addition of Asian Sweet Chili Sauce to your salad dressings is a game changer! This ingredient is sweet and tangy with a kick but will NOT make the salad spicy or taste remotely like an Asian dressing. You can find it the Asian section of your grocery store; I use Mae Ploy brand.

Prep Ahead

This Pear Salad recipe can be made 100% ahead of time then just tossed together when ready to serve.

Pears: The pears can be sliced up to 24 hours ahead of time and soaked in a mixture of apple juice and a splash of lemon juice; no need to rinse. Another option is to toss them for 10 minutes in a mixture of ½ cup water and 2 tablespoons lemon, rinse then dry.
Vegetables: The bell peppers, cucumbers and red onion can be chopped up to 24 hours ahead of time. Store veggies in separate airtight containers or in sealable bags with a paper towel so they stay fresh and crisp.
Nuts: The walnuts can be caramelized up to one week ahead of time and stored in a sealed plastic bag or airtight container at room temperature. I often like to double the nuts for future use.
Dressing: The dressing can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator. I actually recommend making the dressing ahead of time because it allows time for the flavors to build and meld. Dressing also tastes 1000X better chilled.
Assemble ahead: If you need to bring the Pear Salad to a gathering, layer the ingredients in this order so it doesn’t get soggy, then toss when ready to serve:
- pomegranate arils
- cucumbers
- red bell peppers
- pears
- red onion
- salad mix
- pepitas
- caramelized nuts
- crumbled cheese

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30 Comments

TIFFANYB says

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This salad was amazingly delicious! Cannot wait to make this one again. Thanks so much for sharing!

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- Jen says
  
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  You are so welcome Tiffany, I am so happy it was such a hit, thank you!
  
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Amy says

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Girl, this looks so refreshing and perfect for the season!

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- Jen says
  
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  Thank you Amy! It is a wonderfully refreshing salad full of flavor and texture – hope you enjoy!
  
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SUSAN DILLARD says

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I made this salad last night and it was DELICIOUS!!!! Can’t wait to make it again and again and again!!!! Very easy to prepare also. Topped it off with some leftover steak slices and it was a whole meal! Thank you for a wonderful recipe.

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- Jen says
  
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  YAY! I love that you made it already and I love that you loved it:)! The addition of steak sounds absolutely wonderful as well. Thanks for letting me know how much you enjoyed it Susan, you made my day!
  
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Jeni says

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I am loving all of the fresh bursts of flavor in this salad! Fabulous recipe, can’t wait to make it again!

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- Jen says
  
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  Thank you Jeni! I love a salad with lots of “fresh bursts” – don’t think I can make one without them! I hope you enjoy!
  
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Tiffany says

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I’m in love with this salad. It is BEAUTIFUL and the dressing is incredible! Everyone went back for more!

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- Jen says
  
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  I love hearing it was a huge hit, thanks Tiffany!
  
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Cristy says

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This looks AMAZING! And I just pinned and am making the smothered buffalo chicken burritos this week!!!! As I was looking at the ingredients I saw your blog about your amazing journey, love for Christ and life. I’m so inspired and moved (literally to tears!) as I read your posts.

You are so blessed with the gift of writing and the ability to reach so many people that need to hear your story, perseverance, and Christ-centered life!!! And an amazing talent at cooking!

So happy to have found your recipes and more importantly your story.

God bless!!!!! <3

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- Jen says
  
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  Oh Cristy, your comment gave me goose bumps, thank you so much for all your kind words and for taking the time to make my day – my month! I feel so honored that you have read my story and felt moved. God bless and I hope you enjoy the salad and smothered buffalo chicken burritos :)!
  
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Cristy says

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Hi!!! You’re so sweet to reply back. And how timely in that I am feel as though I am literally drowning in school work (I teach high school and sometimes feel quite defeated! Tonight is one of those nights, and then your comment appeared in my email! How timely God is It lifted me back up immediately as I remember reading your perseverance, your determination and SUCCESS at every single hurdle in your life. You are such a source of inspiration. I do hope you are doing well, in full recovery, and able to continue to reach people with your story and God-centered life. I cannot wait to tell friends at school about you. God bless you and I cannot wait to make your two recipes I have down to do this week! (hopefully, it’s a tad crazy this week, but my mouth is watering just thinking about them!!!) Thank you for taking the time to reply and I do hope this reply finds you well and goose-bumpy. Have a wonderful rest of the week!!! <3

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- Jen says
  
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  Cristy, you are such a sweetheart, I know we would be friends! Or at least I would want to be your friend The world and young people need good teachers and role models in their life, and you no doubt are just that. I can’t even imagine how difficult teaching high school must be but I am sure you touch and uplift more lives everyday than you will ever know. Thank you for uplifting me! I am definitely in full recovery – celebrated my 1 year kidney transplant last month and celebrating my 15 year lung transplant anniversary this month :)! Thank you for your thoughtfulness and please know whenever you are feeling down you have a friend and fan in Carlsbad Hugs! Jen
  
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Alice says

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This salad looks amazing! I forwarded onto my married daughter as well! I am hosting a bridal shower the beginning of December and was looking for a pretty salad (all the greens and reds) which had some wonderful ingredients — I found it!!!!! serving it individually in these really cute clear heart salad bowl/dishes I have.

this is a keeper– love your writings and want you to know you really inspire people!

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- Jen says
  
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  Hi Alice, I am so happy you found my salad and what a great idea to serve it for a bridal shower in heart salad dishes. So cute! I hope absolutely everyone loves it! Happy marriage to the couple to be and I hope you have a wonderful holiday season!
  
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Lauren says

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Thanks! I just made the dressing tonight in advance of Thanksgiving. The dressing is SO delicious! Even more excited for Thursday to get here. Thanks for sharing and Happy Thanksgiving to you!

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- Jen says
  
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  Oh good, so happy you love the dressing! A delicious dressing makes a salad!
  
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Lynn says

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Hi Jen. I stumbled across this recipe on Pinterest and knew it was a “must pin” the moment I saw it. Well. . .i whipped this up yesterday and it was amazing. . .even the hubby was raving about it. Asante sana for posting.

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- Jen says
  
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  Hi Lynn! I am so happy you found my site and that you loved the salad…and that even your husband liked it – that is a very high compliment indeed Welcome and I hope you find many more recipes to love!
  
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Jennifer says

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oh my goodness! made this for thanksgiving yesterday – best salad ever. i did use goat cheese instead of feta and didn’t have time to put together the dressing too (so used a raspberry walnut vinaigrette) but it was SO refreshing and light and perfect flavor and great colors. too bad pomegranates are seasonal!

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- Jen says
  
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  Thanks Jennifer, I am thrilled you loved this salad and what a great addition to Thanksgiving! You can use dried cranberries instead of pomegranates – not quite same but still delicious!
  
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Beka says

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I have been making this salad every Thanksgiving since 2018 and thought it was time I finally comment! Everyone looks forward to this salad there would be a riot if I made anything else. The dressing is the star.

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- Jen says
  
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  Thanks so much Beka, I’m honored this pear salad is a family tradition! Your family has great taste 😉
  
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jennifer says

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this is by far my favorite salad ever (use it for thanksgiving), but i did/do prefer the “original recipe”
we certainly use it leftover and add turkey the next day – borderline PERFECT!

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- Jen says
  
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  I’m so pleased it’s a fav! The only difference is using caramelized walnuts vs pistachios and 1 TBS additional pomegranate juice.
  
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  - jennifer says
    
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    LOL – i see i commented on this before – when i made it for thanksgiving several years ago!! yep, still loving it <3
    
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    - Jen says
      
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      Thanks so much Jennifer, I love that you’ve been making it for years!
      
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Priscilla says

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Do you have the nutrition value attached anywhere?

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- Jen says
  
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  Hi Priscilla, I don’t have nutritional info but you can calculate it here: https://www.myfitnesspal.com/recipe/calculator Enjoy!
  
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