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

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