Winter Jewel Salad with Pear, Pomegranate, Date, Cranberry, and Walnut
Recipe type: salad
Prep time: 
Total time: 
Serves: 5
Not quite a full dinner, but the variety of fruits in this salad make it a filling one. The red pomegranate and cranberries are beautiful against the dark greens.
  • 1 recipe pomegranate vinaigrette (see my previous post)
  • 1 cup pomegranate arils
  • 8 oz greens such as maché, baby spinach
  • ¾ to 1 cup Medjool dates chopped into small pieces
  • 1 cup walnuts, chopped in large pieces
  • ¾ cup dried cranberries
  • 2 pears, cored, sliced into thin wedges
  1. Prepare pomegranate vinaigrette. See previous post for ingredients and directions.
  2. You'll need one jumbo or two average pomegranates to make both the dressing and the salad.
  3. Cut the pomegranate(s) partway open, rip apart, and remove arils.
  4. Chop the dates. They will stick together a little, but you can pull them apart when it's time to dress the salad.
  5. Chop walnuts into large pieces.
  6. Wash and dry greens, shred if needed, place into large bowl.
  7. Add pomegranate dressing, toss.
  8. Serve dressed greens onto large dinner plates.
  9. Sprinkle each salad with dates, walnuts, cranberries, pomegranate seeds.
  10. Core pears and cut into thin wedges.
  11. Arrange pears in a star on top of each salad.
  12. Prep time does not include dressing, which takes an additional 15 minutes.
Recipe by Fit and Fed at