Pomegranate Pear Salad with Candied Pecans and Orange Poppy Seed Dressing

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

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Pomegranate Pear Salad with candied pecans and orange poppyseed dressing – the perfect holiday salad! Vegan, gluten-free, and paleo.


  • 2 ripe pears, cored and thinly sliced
  • 2 pomegranates, deseeded
  • 2 large leaves curly kale, stems removed
  • 5 ounces spinach
  • 2/3 cup candied walnuts
  • 1 cup cooked grains, optional (farro, freekeh, wheat berries, etc.)

orange poppy seed dressing

  • 1/3 cup freshly squeezed orange juice
  • zest of 1 orange
  • 3 TBSP extra virgin olive oil
  • 1 tsp stone ground mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 TBSP agave, date syrup, or honey
  • 2 tsp poppy seeds


  1. Prepare fruit: thinly slice pears and de seed pomegranates.
  2. Prepare salad greens: roughly chop kale and massage with oiled hands. Cut into smaller pieces if desired and mix with spinach greens.
  3. Assemble salad: Place greens and grains in bowl, then add pomegranate seeds and candied walnuts; toss together and sliced pears.
  4. Make the dressing: Whisk all salad ingredients in bowl or combine in small blender. Serve with salad or drizzle on about 1/4 cup and toss to lightly coat.


to make candied walnuts: turn oven to 325ºF and line rimmed baking sheet. Toss together 1 cup walnuts with 2 tbsp maple syrup, sprinkle with cinnamon and a little salt. Spread in even layer and cook for about 10-15 minutes, stirring every 3-4 minutes. Allow walnuts to cool on baking sheet before storing in container.


Keywords: pear salad, holiday salad, recipes with pomegranates