Pear and Pomegranate Salad

Spring Mix

Pear and Pomegranate Salad

Fruits of the season and a special dressing on tender greens will delight everyone at your holiday meal.
Course Salad
Cuisine Peaches / Plums / Pears / Watermelon
Servings 6 people


  • 2 (5-ounce) packages Fresh Express® Spring Mix
  • 4 Bosc pears
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup pomegranate seeds
  • 2/3 cup walnuts, toasted
  • 3 ounces blue cheese, crumbled

Citrus Balsamic Dressing:

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fig preserves
  • 1 tablespoon honey
  • Zest and juice from 1 large navel orange
  • Salt and pepper to taste


  • Heat oven to 400° F.
  • Halve and core the pears; cut each half into 4 wedges. Arrange wedges on a baking sheet coated with cooking spray. Sprinkle with half of the pumpkin pie spice. Place baking sheet in the middle rack of the oven. Roast pears for 15 minutes; remove from oven and turn pears over; sprinkle with remaining pumpkin pie spice. Roast for 10 to 15 minutes, or until tender. Cool to room temperature.

Dressing Instructions:

  • To make the dressing, whisk all ingredients in a small bowl.
Made with
Spring Mix

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