This pear and pomegranate salad is a beautiful mix of sweet, tangy, and peppery flavors. It brings together crisp arugula, juicy fruit, creamy goat cheese, and crunchy pecans for a salad that feels special enough for a holiday but is simple enough for a weeknight.
The key is the homemade apple cider poppy seed dressing, which gets its deep flavor from reduced apple cider. While the cider reduces, you can prep the rest of the salad, so it all comes together in about 35 minutes.
Why You’ll Love Pear Pomegranate Arugula Salad
- Balanced Flavors: The sweetness of the pear and pomegranate contrasts with the peppery arugula, tangy pickled onions, and creamy goat cheese.
- Great Texture: Each bite has a mix of textures, from the crisp greens and crunchy nuts to the soft cheese and juicy fruit.
- Homemade Dressing: Reducing apple cider concentrates its flavor, creating a dressing with a sweet and tangy base that is much more interesting than a store-bought version.
Pear Pomegranate Arugula Salad Ingredients
- Arugula: Baby arugula is a great choice as it tends to be more tender and less peppery than mature arugula.
- Pears: Bosc or Anjou pears work well because they are firm and hold their shape when sliced. Use a pear that is ripe but not mushy.
- Goat Cheese: If you are not a fan of goat cheese, crumbled feta or a mild blue cheese would also work well.
- Candied Pecans: You can use store-bought candied pecans to save time. Candied walnuts or even toasted plain pecans are also good options.
- Pickled Red Onions: These add a bright, acidic note that cuts through the richness of the cheese and nuts. You can find them in jars near the pickles and olives.
Exact quantities are in the recipe card below.
How to Make Pear Pomegranate Arugula Salad
Step 1: Make the Cider Reduction
First, make the base for the dressing. Pour the apple cider into a small saucepan and bring it to a boil. Reduce the heat and let it simmer for about 15-20 minutes until it has reduced to a syrupy ¼ cup. Set it aside to cool completely.
Step 2: Whisk the Dressing
Once the cider reduction is at room temperature, combine it with the olive oil, apple cider vinegar, poppy seeds, mustard, garlic, salt, and pepper. You can do this in a jar with a tight-fitting lid and shake it well, or simply whisk it all together in a small bowl.
Step 3: Assemble and Serve
In your largest salad bowl, combine the arugula, sliced pears, pomegranate seeds, and pickled red onions. Pour about half the dressing over and toss gently. Top with the crumbled goat cheese and candied pecans, toss lightly one last time, and serve right away.
Storage Tips for Pear Pomegranate Arugula Salad
Store undressed salad components and dressing separately in airtight containers in the refrigerator for up to 2 days. The dressing will keep for up to 1 week. Do not freeze.
Expert Tips for Pear Pomegranate Arugula Salad
- The dressing can be made up to a week in advance and stored in an airtight container in the refrigerator. Shake it well before using.
- For the best texture, dress the salad just before you plan to serve it. Arugula can wilt quickly once dressed.
- Use pears that are ripe but still firm to the touch. They will hold their shape better when sliced and tossed.
What to Serve with Pear Pomegranate Arugula Salad?
This salad pairs well with roasted chicken or a simple pasta dish.
Pear Pomegranate Arugula Salad Recipe FAQs
Can I make this salad ahead of time?
Yes, you can prepare the components ahead. The dressing can be made and refrigerated for up to a week. The salad ingredients can be prepped and stored separately in the fridge for a day. Assemble and dress the salad just before serving.
What other cheese can I use instead of goat cheese?
Crumbled feta cheese is a great substitute with a similar salty tang. A mild blue cheese like Gorgonzola would also be a good choice if you enjoy its flavor.
Can I use a different kind of nut?
Certainly. Candied walnuts would be a wonderful substitute. Toasted almonds or pistachios would also add a nice crunch.
Pear Pomegranate Arugula Salad
Ingredients
For the Cider Poppy Seed Dressing
- 1 cup apple cider 240 ml
- ⅓ cup extra virgin olive oil 80 ml
- 2 tablespoons apple cider vinegar 30 ml
- 2 teaspoons poppy seeds 10 g
- 1 teaspoon Dijon mustard 5 g
- 1 small clove garlic minced
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
For the Salad
- 5 ounces arugula 140g
- 1 large ripe pear cored and thinly sliced
- ½ cup pomegranate arils 85g
- 4 ounces goat cheese crumbled, 115g
- ½ cup candied pecans roughly chopped, 60g
- ¼ cup pickled red onions 40g
Instructions
- Pour the apple cider into a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to maintain a steady simmer.
- Let the cider simmer for 15-20 minutes, or until it has reduced to about ¼ cup (60 ml).
- Remove the saucepan from the heat and let the cider reduction cool to room temperature.
- Once cooled, transfer the reduction to a jar or small bowl. Add the olive oil, apple cider vinegar, poppy seeds, Dijon mustard, minced garlic, salt, and pepper.
- Seal the jar and shake vigorously until the dressing is well combined, or whisk everything together in the bowl.
- In a large salad bowl, combine the arugula, sliced pear, pomegranate arils, and pickled red onions.
- Drizzle about half of the dressing over the salad and toss gently to coat.
- Add the crumbled goat cheese and chopped candied pecans to the bowl.
- Toss once more, add more dressing if desired, and serve immediately.
