Bright and refreshing, this Pear & Pomegranate Salad is a delightful combination of flavors and textures, making it perfect as a light lunch or a festive side. Sweet, juicy pears meet the tart burst of pomegranate seeds, resulting in a vibrant dish that is as nutritious as it is delicious.
If you love creative salad combinations, try my baked peaches with burrata or favas and chickpea salad!
Jump to:
✔️ Why This Recipe is Great
Low Histamine Salad: beyond just mixed greens plus a low histamine dressing, there are tons of salad options out there, so I've started throwing some options into the mix. Leave a comment if you want to see more low histamine salads on the site!
Use Up Salad Greens: this is a great way to use up an abundance of salad greens from your backyard or the rest of a box of greens you got from the supermarket.
🌿 Ingredients
Oil of Choice: avocado or olive oil are stable, low histamine oils to pick.
Apple Cider Vinegar: much like the lemon juice in my lemon ginger dressing, ACV complements and helps to emulsify your oil of choice.
Honey: though there are a multitude of low histamine sweeteners you can use in salad dressings, by far my favorite is manuka honey. Not only is it great for the digestive system, but manuka honey has been proven to lessen allergy symptoms, like those of histamine intolerance.
Mixed Greens: any salad greens you enjoy would work.
Pears: ideally you'll use an American pear like the Bartlett, though you could also use an Asian pear, if that's your preference. Just note that frozen pears would not work well for this recipe.
Pomegranate Seeds: these can be either from a container or fresh from the fruit, as is my preference.
Goat Cheese: a fresh, tangy cheese made from goat milk; you could also use any other low histamine cheese.
Hazelnuts: generally I'd recommend using raw hazelnuts, but you can also dry-roast your raw hazelnuts yourself to give them a toastier flavor before mixing them into this salad.
See recipe card for exact ingredients and quantities.
🥗 How to Make Pear & Pomegranate Salad (Step-by-Step)
Step 1) In a small bowl, whisk together the olive oil, white vinegar (or apple cider vinegar), honey, and a pinch of salt until well combined (image 1).
Step 2) In a large salad bowl, combine the mixed greens, sliced pears, pomegranate seeds, crumbled goat cheese, and toasted hazelnuts (image 2).
Step 3) Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are evenly coated. Then just transfer the salad to serving plates and enjoy (image 3)!
🌟 Variations
- Herb Infusion: Toss in torn fresh mint (my pick) or basil for an aromatic touch that adds depth to the salad.
- Swap Nuts: Switch the hazelnuts for pumpkin seeds or pecans for an allergy need or difference in overall flavor.
- Dressing Alternatives: Try experimenting with different dressings, such as mint vinaigrette or a honey-lime dressing, to change the flavor profile.
- Add Protein: Some grilled chicken would be fantastic on this salad, though you can add whatever type of protein you tolerate.
🥘Storage Options
I would really not freeze this - like any fresh salad, it doesn't defrost well, so I purposefully make just enough for the one or two servings I & my family plan to eat at once, as it can easily be halved or doubled for varying crowd sizes.
However, if you or others in your household are not on a low histamine diet, this salad can stay good in the fridge for up to 3 days when stored in an air-tight container without dressing. Alternately, you could store the greens and salad dressing separate from the other prepared toppings, and assemble each salad fresh before eating.
👨🏻🍳 Expert Notes & Tips
Toasting Hazelnuts: To toast hazelnuts, place them in a dry skillet over medium heat. Cook, stirring frequently, until they’re fragrant and slightly browned, about 4-7 minutes. Let them cool before chopping.
Make Ahead: You can prepare the dressing and toast the hazelnuts ahead of time with almost no histamine buildup - store the dressing in the fridge and the hazelnuts in an airtight container until you’re ready to assemble the salad.
❓ What to Serve With Pear and Pomegranate Salad
🙋 Frequently Asked Questions
While fresh pears are recommended for the best texture and flavor, you can use canned pears (if you're not eating low histamine) or frozen pears in a pinch. Just ensure they are well-drained and not overly soft.
You can prepare the ingredients ahead of time, but it's best to assemble the salad just before serving to maintain the freshness of the fruits and the crunch of any nuts, as well as keeping it low histamine.
If you can't find pomegranate seeds, you can substitute them with blueberries, or even minced apples for a similar burst of sweetness.
Yes, you can easily make this salad vegan by omitting the cheese or substituting it with a tolerated plant-based cheese alternative.
Have you tried this recipe?
If you like the recipe, please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card, or even a comment! I love to hear how your recipes turned out, and your feedback can help other readers! Also join us on Instagram, Facebook & Pinterest.
📖 Recipe
Crisp Pear & Pomegranate Salad
Ingredients
- 1 ½ tablespoons olive oil
- 1 tablespoon white vinegar or apple cider vinegar
- ½ tablespoon honey
- Salt to taste
- 3 cups mixed greens
- 1 ripe pear thinly sliced
- ¼ cup fresh pomegranate seeds 40g
- 2 tablespoons goat cheese or other fresh cheese, crumbled 30g
- 2 tablespoons hazelnuts, toasted and roughly chopped 15g
Instructions
- In a small bowl, whisk together the olive oil, white vinegar (or apple cider vinegar), honey, and a pinch of salt until well combined.
- In a large salad bowl, combine the mixed greens, sliced pears, pomegranate seeds, crumbled goat cheese, and toasted hazelnuts.
- Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are evenly coated. Then just transfer the salad to serving plates and enjoy!
Comments
No Comments