Pear and Pomegranate Salad Recipe

This pretty pear and pomegranate salad is festive, fresh, and satisfying. It’s perfect when you want a lighter meal that still looks beautiful on the plate and delivers on flavor.

Looking for a colorful, refreshing salad to enjoy after the holidays or any time you want something bright and healthy? This pear and pomegranate salad fits the bill. It’s light enough to enjoy on its own for dinner yet satisfying enough to pair with a main course.

The mix of crisp Boston lettuce, juicy pear slices, sweet-tart pomegranate seeds, fresh tomatoes and cucumber, salty crumbled bacon, and shaved Parmesan creates a balanced flavor profile. The result is a salad that’s not too sweet, pleasantly crunchy, and visually appealing — ideal for dinner, entertaining, or a special weeknight meal.

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Choosing your ingredients

• Pick pears at the ripeness you enjoy. If you’re unsure, choose pears that are firm but not rock hard. Bosc and D’Anjou both work well.
• Boston lettuce is recommended for its tender leaves and delicate flavor, but any lettuce you prefer can be used.
• Bacon adds savory contrast and a bit of indulgence; use as much as you like or omit for a vegetarian version.
• Shaved Parmesan looks elegant, but shredded or grated cheese tastes just as good.
• Fresh pomegranate seeds (arils) give a burst of flavor and color—see the next section for an easy way to remove them.

How to remove pomegranate seeds (aka arils)

• Wear an apron or an old shirt—the juice can stain clothing.
• With the crown (nub) facing up, score the skin no deeper than about a quarter of the way down and run the cut all the way around.
• Turn the fruit 45 degrees and score again; repeat until the skin is cut into quarters.
• Gently twist to separate the sections. Hold each section over a bowl and press on the outside of the skin with your thumbs to nudge seeds free.
• Use your fingers to remove stubborn seeds. If small, papery membranes cling to the seeds, you can either peel them off by hand or place the seeds in water—the membranes will float so you can skim them off.

How to make pear and pomegranate salad

Pre-step

Preheat the oven to 400°F (about 200°C) and line a jelly-roll or baking pan with foil for the bacon.

Step one

Gather your ingredients: a head of Boston lettuce (or preferred lettuce), a pear, a pomegranate, raw bacon, cucumbers, grape tomatoes, Parmesan, and your favorite dressing—balsamic vinaigrette complements this salad nicely.

Step two

Lay bacon strips on the foil-lined pan and bake for about 20 minutes, flipping halfway through for even crisping. When done, transfer to a plate lined with paper towels and blot off excess grease. Crumble the bacon once cooled.

Step three

Remove the pomegranate seeds using the method above and set them aside.

Step four

Remove the core from the Boston lettuce, separate the leaves, and tear them into bite-sized pieces. Divide the lettuce between two bowls or plates.

Step five

Slice the cucumber to your preferred thickness and arrange the slices on the lettuce.

Step six

Add washed grape or cherry tomatoes to the bowls. Use as many as you like for color and sweetness.

Step seven

Fan pear slices over the salad. Adjust quantity to taste—pear adds a delicate sweetness and soft texture.

Step eight

Scatter pomegranate seeds across the salads and crumble the cooked bacon on top.

Step nine

Finish with thin shavings of fresh Parmesan for a salty, nutty contrast.

Step ten

Drizzle your dressing of choice over the salad. A simple balsamic vinaigrette is an excellent pairing and adds bright acidity to balance the fruit and bacon.

This pear and pomegranate salad is quick to assemble, beautiful to present, and full of contrasting flavors and textures. Enjoy it as a light main or as a complementary side dish.

Other popular salads

• Scallop salad
• Shrimp salad
• Wedge salad

I’d love to hear which salads you enjoy most—leave a comment to share your favorites. And if you try this recipe, please let me know how it turned out.

As always, may all your dishes be delish!

Originally published in January of 2018.