Pear & Pomegranate Salad with Maple Vinaigrette

Fall is not just for soups and stews, although I love to cozy up with a big bowl of either. In between all of the holiday food and comfort food cravings when the cold weather hits, I find myself wanting a refreshing, but seasonal salad. I was recently watching the Cooking Channel and saw a quick episode (the name escapes me), as I was chasing my toddler around the house last Saturday, on pomegranate seeds. I went into this week with an idea to use them on a salad and I am so glad I did.

My Pear & Pomegranate Salad is full of the fresh fall flavors of pears and pomegranate and is finished off nicely with bite-sized pieces of prosciutto and honey goat cheese. The Maple Vinaigrette is a tangy addition and helps offset the savory and sweet combinations. This is a steal for an easy lunch or can easily be made up quickly for dinner. And, this salad is gorgeous and dressy enough to be holiday-dinner or dinner-party ready for your family and friends.

Pear & Pomegranate Salad with Maple Vinaigrette

Recipe by The Work From Home ChefDifficulty: Easy


Prep time



My Pear & Pomegranate Salad combines sweet, savory, and tangy with pears, pomegranate seeds, honey goat cheese, prosciutto, and a tangy Maple Vinaigrette.


  • Pear & Pomegranate Salad
  • 12 cups baby spring mix

  • 2 pears, cut lengthwise as shown

  • 2 ounces high quality prosciutto

  • 8 tablespoons honey goat cheese chunks

  • 6 tablespoons pomegranate seeds

  • Maple Vinaigrette
  • 1/4 cup white wine vinegar

  • 1/4 cup water

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons 100% pure maple syrup

  • 2 teaspoons dijon mustard

  • 1 pinch of salt and pepper


  • Pear & Pomegranate Salad
  • Place the spring mix in a large serving bowl or on separate plates, as shown. Cut or tear the prosciutto into bite-sized pieces. Assemble the salad ingredients of pears, prosciutto, goat cheese, and pomegranate seeds.
  • Maple Vinaigrette
  • Using a mason jar, combine the white wine vinegar, water, olive oil, maple syrup, dijon mustard, and salt and pepper. Place the lid on the jar and shake to combine. Drizzle about 2 tablespoons, if using a single salad, and serve.


  • This Maple Vinaigrette dressing makes more than enough for 4 servings and can keep in the refrigerator for about a couple weeks.


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