20-Minute Pomegranate Pear Arugula Salad
A vibrant salad combining peppery arugula with sweet pear and apple slices, juicy pomegranate arils, and creamy goat cheese. Toasted pecans add crunch while ginger sesame dressing ties everything together with warm, nutty flavors. Perfect for fall gatherings or as an elegant side dish that balances sweet and savory elements beautifully.
Ingredients
Instructions
- 1
Toast pecans in a skillet over medium heat, stirring often until fragrant and golden on edges
- 2
Arrange arugula across a large serving platter
- 3
Sprinkle chopped pecans and crumbled goat cheese over the arugula
- 4
Fan out pear and apple slices and arrange them across the salad in sections
- 5
Sprinkle pomegranate arils all over the salad
- 6
Drizzle ginger dressing lightly over the salad just before serving
- 7
Serve immediately
Tips
Toast pecans until just fragrant to avoid burning and bitter flavors.
Wait to dress the salad until serving to prevent wilting the greens.
Remove pomegranate arils in a bowl of water to prevent staining.
Good to Know
Store dressed salad covered in refrigerator up to 1 day, though greens may wilt slightly.
Toast pecans and prepare fruit up to 4 hours ahead, but assemble salad just before serving.
Serve immediately after dressing to maintain crisp texture of greens and fruit.
Common Mistakes
Dress salad too early to avoid wilted, soggy greens.
Over-toast pecans to prevent bitter, burnt flavors.
Substitutions
FAQ
Can I make this salad ahead of time?
Prepare components separately up to 4 hours ahead, but assemble and dress just before serving to prevent wilting.
What if I can't find pomegranate arils?
Substitute with dried cranberries, fresh berries, or chopped dried figs for similar sweet-tart flavor and color.
How long will leftovers keep?
Undressed salad keeps 2 days refrigerated, but once dressed consume within 1 day as greens will wilt.