Spinach, Pear, and Pomegranate Salad with Cider Vinaigrette

I’ve made this salad many many times this fall/winter. I brought it to our Thanksgiving feast and it graced our Christmas table- if that’s any indication of how much I love it! So it’s about time I shared it with you. Pears and pomegranates are my favorite winter fruits and this salad combines them with spinach, toasted walnuts, feta (or blue cheese if that’s your thing) and an amazing honey-cider vinaigrette. Light and delicious.

Spinach, Pear, and Pomegranate Salad with Cider Vinaigrette

INGREDIENTS

1/3 cup walnut pieces
3 Tbsp. cider vinegar
2 Tbsp. extra-virgin olive oil
1 Tbsp. honey
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
8 oz. baby spinach (or a mixture of spring mix and spinach)
2 ripe pears, such as Bartlett, cored and sliced
1/2 cup pomegranate seeds
1/4 cup crumbled feta (or blue cheese)
1/4 cup red onion, thinly sliced (optional)

DIRECTIONS

1. Preheat an oven to 350°F. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside. (This can also be done on the stove-top in a dry skillet over medium heat until fragrant.)

2. In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt and pepper to make a dressing.

3. Add the spinach, pears, pomegranate seeds, walnuts, and red onion (if using) to the bowl and toss gently to mix and coat well. Divide the salad among 4 plates or bowls and top each with about 1 Tbsp. feta/blue cheese. Serve immediately.

Serves 4-6.

(Adapted from Williams Sonoma)