Pear, Walnut Pomegranate Salad with Maple Dijon Dressing
On Tuesday, I published a delicious parfait recipe using the walnuts, pears and pomegranates that I found at the Danville Farmer’s market. Today I am bringing you one of my favorite fall salads made with the more of the same walnuts, pears and pomegranates. Sweet and savory.
I love the fall flavors that the combination of these flavors create. And the Maple Dijon dressing is the perfect topping. Don’t leave out the shallots as they really bring in the much needed pop of flavor.
This salad has a base of one of my favorite salad greens, romaine lettuce. Did you know that romaine is a heavy hitter when it comes to health benefits and nutrients? It is high in vitamin A, K, and folate. It is high in fiber and is heart healthy. It also is a great source for the minerals manganese, potassium, copper and iron.
Maple Dijon Dressing
- 1 cup cashews, soaked until soft 6-8 hours, rinsed and drained
- 3/4 cup water
- 1 lemon, juice from
- 3 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 1 teaspoon dried mustard
- 1 teaspoon apple cider vinegar
- pinch Himalayan salt
- fresh ground pepper
- 3 tablespoons finely diced shallot
- Place all ingredients except diced shallot in high-speed blender. Blend until smooth.
- Add diced shallots and pulse until combined. You want them to be chunky.
- 2-4 heads romaine lettuce (depending on size), sliced or torn into bite-sized pieces
- 1 pomegranate, seeds from
- 1 cup chopped walnuts
- 2 pears, diced into 1/2-inch dice
- Maple Dijon Dressing
- fresh ground pepper
- Toss romaine with dressing. Start with half the dressing and then add more as desired.
- Place in bowl and top with pomegranate, walnuts and pears.
- Toss before serving. Top with fresh ground pepper.
Bonnie wrote on December 19, 2015
Looks really yummy; would love to see the recipe worked out with a different nut as I am very allergic to cashews.
Pacho Gazpacho wrote on November 27, 2015
Always love your recipes – if you follow them to the T – they turn out to be amazing each time! I used sunflowers instead of cashews and did not have dry mustard on hand – it turned out very good. Curious to try it w/cashews next time though : ) I do recommend to make sure you have very ripe and sweet pares for this one – as it makes a big difference.
Susan wrote on November 30, 2015
Yes, I completely agree. Ripe pears are great in this salad. I am glad you had success with your substitutions. I will have to try sunflower seeds! Cheers!
Sheila wrote on November 17, 2015
Will almond butter work and instead of soaking cashews for dressing? If so, how much do I use? Want to make it for my birthday brunch on Sunday.
Susan wrote on November 17, 2015
Two different beasts. You could try it but the flavors and added water will have to be adjusted. I wish there was a quick swap out but in this case, I would have to rework the recipe to find out exactly what you would need. I would suggest starting with the almond butter, getting it to a consistency you like and then add the rest of the ingredients to taste. Cheers!
Sheila wrote on November 30, 2015
I did as you suggested. I used my homemade almond butter and enough water to make the consistency like dressing. Everyone raved about the salad. When I buy pears I put them in a brown paper bag to ripen. I also do this with avocados. Works perfectly. Takes a few days to ripen. I love your recipes. Happy Holidays
aliva wrote on November 5, 2015
I was thinking to prepare this dressing for some time, but I was always missing some ingredients. Finally I planned it for tonight, but I forgot to soak the cashews… so I made it with cashew butter instead and it was gorgeous! The best dressing ever! I used it over shredded cabage, and it fitted perfectly. Thanks a lot! 🙂
Susan wrote on November 6, 2015
So glad you like it. It really is a favorite around here! 🙂
Ryan wrote on November 3, 2015
So I spent ages chopping up the bits and pieces for this, then forgot to pack the dressing for work! Sort of disappointed, but the dressing tasted absolutely delicious after blending everything together.
Thanks for sharing 😉
Susan wrote on November 3, 2015
Well, that’s a bummer! Yes, the dressing really pulls it all together. It is one of my favorites! I am glad you had a chance to make it. Cheers!
Tracy wrote on October 18, 2015
FABULOUS salad! The fall flavors are terrific together and the dressing is so delicious, it made me want to eat it by the spoonful! I am already planning other combinations of fruits and nuts to use up the leftover dressing this week, can’t wait! YUM!! Will definitely be making the pear parfaits as well! 🙂
Lisa wrote on October 17, 2015
This salad looks amazing, love the combination of flavors! I am making it tonight!
Just a quick question though, for the dressing you have cider vinegar and apple cider vinegar listed as separate ingredients. Are these 2 different types? I use apple cider vinegar all the time, but don’t recall seeing just a plain cider vinegar at my grocery store…thanks!
Lisa wrote on October 17, 2015
Oops never mind, I had the original version of the post up and when I refreshed I saw the previous comment about the type, never mind! 🙂
Maggy wrote on October 16, 2015
Such a wonderful sounding recipe.
I’m going to make it tonight ; with the parfait.
I love your recipes and have made many of them.
All delicious and easy.
j8675309t wrote on October 15, 2015
I’m very excited about this recipe especially the dressing. I prefer to use dressings that have no or very little oil in them. But I did notice that you have cider vinegar and apple cider vinegar listed in the ingredient list. They aren’t the same thing? Where would I find just cider vinegar?
Susan wrote on October 15, 2015
That was a typo…I will correct! Thanks!