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Fall Salad with Pear, Pomegranate & Orange Vinaigrette

Pomegranate adorns this fall themed salad with pears and a sweet orange vinaigrette

Course Salad
Cuisine American
Keyword pomegranate salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 386 kcal


Fresh Orange Vinaigrette

  • 3 Tb orange juice preferably fresh squeezed
  • 2 Tb olive oil
  • 2 Tb apple cider vinegar
  • 1 Tb honey
  • dash of salt
  • dash of pepper


  • 1 Anjou pear thinly sliced
  • 1 pomegranate seeds removed
  • 1/2 cup hazelnut pieces toasted
  • 1/4 lb crumbled french feta
  • 5 oz organic mixed greens
  • 1/2 cup dry red quinoa cooked until just tender
  • salt and pepper to taste
  • olive oil



  1. Prepare the dressing by mixing all ingredients in a small Cuisanart, slowly pouring in olive oil until emulsified. Or whisk vigorously by hand in a small bowl. Set aside.


  1. Rinse 1/2 cup quinoa under cold water for 1 minute. Add 1 Tb olive oil to a pan, heat and add quinoa to the pan, toasting the quinoa for about 1 minute. The water will start to evaporate off the rinsed quinoa.
  2. Add 1 cup water and a few dashes of salt. Bring to a boil, cover and turn down heat to medium-low. Cook until quinoa is just tender, about 10-12 minutes. Drain and set aside.
  3. Toast the hazelnuts, about 5 min at 350F. Set aside.
  4. To plate the salad, divide greens and pear slices amongst 4 salad plates. Lightly sprinkle with quinoa, hazelnuts, feta, pomegranate seeds. (about 2 tsp of each is all you need) Add a drizzle of dressing, salt and pepper to taste.
  5. Voila! A nice light and fancy salad for your meal!
Nutrition Facts
Fall Salad with Pear, Pomegranate & Orange Vinaigrette
Amount Per Serving (1 g)
Calories 386
* Percent Daily Values are based on a 2000 calorie diet.