Christmas Wreath Pear Salad is a refreshing addition to your holiday menu — pears, nuts, pomegranate seeds and more come together in minutes.
We love salads. If you follow With A Blast, you know salads are a favorite here. The Christmas Wreath Pear Salad is one of our most popular side dishes for the holiday table, and I plan to make it again this Christmas Day.
This salad is fast to assemble — about 15 minutes when your ingredients are ready. It’s often the last dish to arrive on our Christmas table because it comes together so quickly. With a little help from my husband, I arrange the greens and toppings, whisk the dressing, and it’s ready to serve.
The flavor and texture contrasts make this salad special. Crisp lettuce and peppery arugula give crunch, blue cheese adds creaminess, pecans bring toasty texture, and juicy pear slices with pomegranate seeds add sweet-tart pops. I like to present the dressing in a small bowl placed in the center of the wreath so guests can dress their portions to taste.
Everyone has their own preference for dressing amounts: my son prefers very little, I use a moderate amount, and my husband varies by salad. The dressing for this recipe has a noticeable tang from the white wine vinegar, so start with a small amount and add more if needed.
One important tip: peeled and sliced pears brown quickly. Slice them just before serving for the best appearance. You can wash and prep the other ingredients ahead of time — crisp lettuce holds up well and baby arugula stores nicely after washing.
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Prepping the lettuce and arugula in advance makes the final assembly faster. Use crisp lettuce varieties to prevent wilting and baby arugula for delicate peppery flavor.
More Christmas recipes you might like:
- Fruit Mincemeat Pies
- Christmas Cocktail
- Coffee Cottage Cheese Triangle
- Christmas Breakfast: Ham Frittata
- Mint Pomegranate and Apple Sipper
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Christmas Wreath Pear Salad
Christmas Wreath Pear Salad
Linda Nortje
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Ingredients
SALAD:
- 2 cups Lettuce torn
- 1 cup Arugula baby leaves if possible
- 2 Pears peeled, sliced thinly
- ½ cup Blue Cheese crumbled
- 3 TB Pecan Nuts chopped (toasted or not)
- ¼ cup Pomegranate Seeds
DRESSING:
- 2 TB White Wine Vinegar
- 1 TB Honey
- 2 t Wholegrain Mustard
- 2 TB Olive Oil extra virgin
OPTIONAL:
- Black Pepper freshly ground, to taste
Instructions
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SALAD: Arrange the lettuce and arugula on a round serving plate in a wreath shape.
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Top with the thinly sliced pears.
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Sprinkle with crumbled blue cheese, chopped pecans and pomegranate seeds.
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DRESSING: Whisk together the white wine vinegar, honey, wholegrain mustard and olive oil. Transfer the dressing to a small round bowl and place it in the center of the salad wreath for serving.
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OPTIONAL: Finish with freshly ground black pepper to taste.
Notes
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
LINDA
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