Pear & Spinach Salad with Pomegranate Balsamic & Lemon EVOO Dressing-The Little Shop of Olive Oils

Pear & Spinach Salad with Pomegranate Balsamic & Lemon EVOO Dressing


For the Salad:

  • 4 cups fresh spinach leaves, washed and dried
  • 1 large ripe pear, thinly sliced
  • ½ cup pomegranate seeds
  • ¼ cup crumbled feta cheese
  • Toasted nuts such as walnuts or almonds for added crunch (optional)

For the Pomegranate Dark Balsamic and EVOO Dressing:


  • In a small bowl, whisk together the pomegranate dark balsamic vinegar, honey, and Dijon mustard until well combined.
  • Continue whisking and gradually drizzle in the EVOO until the dressing is emulsified.
  • Season with salt and pepper to your liking. Set aside.
  • In a large serving bowl, place the fresh spinach leaves as the base.
  • Arrange the thinly sliced pear pieces over the spinach.
  • Sprinkle the pomegranate seeds evenly across the salad.
  • Crumble the feta cheese over the top.
  • If using, add the toasted nuts now for an extra layer of texture and flavor.
  • Drizzle the prepared pomegranate dark balsamic and EVOO dressing over the salad. The amount of dressing can be adjusted according to your preference.
  • Gently toss the salad to ensure all the ingredients are lightly coated with the dressing.
  • Serve the salad immediately.
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