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Christmas Wreath Salad with Pomegranate and Pear Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 602 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8 servings
  • Category: Salad
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Description

This Best Christmas Wreath Salad with Pomegranate and Pear is a festive, vibrant salad perfect for holiday entertaining. Featuring fresh baby spinach arranged in a wreath shape, adorned with sweet pear slices, juicy pomegranate arils, dried cranberries, toasted pecans glazed with maple syrup, and crumbled feta cheese. Finished with a tangy apple cider vinegar dressing, this salad is both visually stunning and deliciously light, making it an ideal side dish for your Christmas or winter gatherings.

Ingredients

Scale

Dressing

  • 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons maple syrup
  • Pinch of salt and pepper

Salad and Toppings

  • 1/3 cup chopped pecans
  • 1 tablespoon maple syrup
  • 8 cups fresh baby spinach
  • 1 Bartlett pear (ripe but firm, cored and thinly sliced)
  • 3/4 cup pomegranate arils
  • 1/3 cup dried cranberries
  • 1/2 cup crumbled feta cheese

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, and a pinch of salt and pepper until fully combined to create a balanced, tangy dressing.
  2. Caramelize the pecans: Heat a small frying pan over medium-high heat. Add the chopped pecans and 1 tablespoon of maple syrup. Cook for 5-8 minutes, stirring frequently to prevent burning, until the maple syrup evaporates and the pecans are glazed and toasted.
  3. Arrange the wreath base: On a circular platter or tray, place the bowl or ramekin with the dressing in the center. Carefully arrange the fresh baby spinach leaves around the bowl, forming a wreath shape to create an attractive presentation.
  4. Add toppings to the wreath: Evenly arrange the thinly sliced Bartlett pear, pomegranate arils, dried cranberries, glazed pecans, and crumbled feta cheese over and slightly under the spinach to add layers and visual dimension.
  5. Serve the salad: When ready to eat, divide the salad among individual plates. Drizzle with the desired amount of dressing and gently toss to combine, then enjoy the fresh, sweet, and tangy flavors.

Notes

  • This Christmas Wreath Salad is gluten-free, vegetarian, and refined sugar-free, making it suitable for many dietary preferences.
  • The salad is best served fresh to maintain the crispness of the spinach and pears.
  • For added crunch, you can substitute pecans with walnuts or almonds according to preference.
  • If pomegranate arils are out of season, substitute with fresh red grapes or raspberries for a similar burst of color and sweetness.
  • You may prepare the dressing and toasted pecans a day ahead to save time on the day of serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 224 kcal
  • Sugar: 15 g
  • Sodium: 188 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 11 mg

Find it online: https://jmrecipes.com/christmas-wreath-salad-with-pomegranate-and-pear-recipe/