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The finished Chicory, Pear and Pomegranate Salad with Cranberry Vinaigrette in a bowl

Chicory, Pear and Pomegranate Salad with Cranberry Vinaigrette

  • Author: Marie Bostwick
  • Yield: Serves 4 to 6 1x



For the salad:

  • 8 cups baby romaine or spring mix
  • ½ head of radicchio, cored and chopped
  • 1 large pear, peeled, cored, and sliced
  • ½ cup pomegranate arils
  • ½ cup coarsely chopped pecans, toasted or candied

For the vinaigrette:

  • ½ cup freshly squeezed orange juice (juice of one large orange)
  • 1.5 T Dijon mustard
  • 6 T Olive Oil
  • 2 T jellied cranberry sauce
  • 2 T Apple cider vinegar
  • ½ t salt
  • ¼ t pepper


  1. Place salad greens, radicchio, pomegranate arils, pear slices, and pecans in a large bowl. Set aside.
  2. Whisk orange juice, mustard, olive oil, cranberry sauce, and apple cider vinegar together in a small bowl. Whisk in salt and pepper. Taste and adjust seasonings.
  3. Dress salad with the desired amount of dressing and serve. (There will likely be more than necessary. Reserve any leftover dressing for another use.)