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The Pomegranate and Pear Salad with Citrus Dressing in a bowl

Pomegranate and Pear Salad with Citrus Dressing

  • Author: Marie Bostwick
  • Yield: 6-8 servings 1x



For Salad:

  • 6 cups mixed baby lettuces or other mild salad greens
  • 1 small head radicchio, chopped
  • 2 heads endive, cored and chopped
  • 1 cup pomegranate arils
  • 2 ripe pears, thinly sliced
  • 6 oz crumbled blue cheese

For Dressing:

  • 1 large orange, juice of (approximately 1/3 cup)
  • 2 tsp fresh orange zest
  • ½ cup olive oil
  • 2 T white balsamic vinegar (can sub rice vinegar)
  • 1 T Dijon Mustard (can sub brown mustard)
  • 2 tsp honey
  • ¼ tsp kosher salt
  • 1/8 tsp fresh ground pepper


  1. Place lettuce, radicchio, and endive in a large salad bowl and toss combine. Top with pomegranate arils, pears, and blue cheese.
  2. In a separate, medium-sized bowl, whisk the orange juice, orange zest, olive oil, balsamic vinegar, honey, salt, and pepper together in a bowl. Taste and adjust seasoning. (Makes approximately one cup of vinaigrette. Reserve extra for another use.)
  3. Pour dressing over salad and toss to coat thoroughly with dressing. Serve immediately.