Pomegranate, Pear & Candied Pepita Salad with Citrus Vinaigrette

This pomegranate salad combines mixed greens and butter lettuce with crisp pears, golden raisins, tangy feta, and juicy pomegranate seeds. A homemade fig vinaigrette and crunchy candied pepitas finish the salad, creating a sweet, crisp, and irresistible dish.

If you normally don’t crave salad, this one might change your mind. It’s one of my favorite combinations—balanced, textural, and very satisfying.

I often make the fig vinaigrette and candied pepitas ahead of time, but both are quick to prepare if you prefer to make them the same day.

This pomegranate salad is ideal for holiday gatherings and potlucks. Serve it in a large bowl with the dressing on the side so the greens stay crisp and don’t wilt.

Key Ingredients

• Greens – Combine different textures and flavors. Sweet butter lettuce pairs well with peppery mixed greens.
• Apple – Choose a crisp, tart variety like Honeycrisp or Pink Lady for the best texture and flavor.
• Pear – Use a firm pear so it holds up in the salad; overly ripe pears can become mushy.
• Feta – Adds tang and creaminess; crumbled goat cheese is a good alternative.
• Pomegranate seeds – Fresh arils are best—prepackaged arils sometimes lose brightness and flavor.
• Candied pepitas – Provide a sweet, crunchy contrast that elevates the salad.
• Fig dressing – A simple vinaigrette made with olive oil, balsamic vinegar, fig jam, and seasonings complements the fruit and cheese.
• Golden raisins – Sweeter and lighter than regular raisins; dried cranberries or cherries can substitute if needed.

Instructions

Make the fig dressing and candied pepitas before assembling the salad if you can — both can be prepared a day ahead.

Make the pepitas

• Preheat oven – A moderate temperature lets the sugar caramelize without burning.
• Combine ingredients – In a small bowl, stir pepitas, chopped pecans, maple syrup, brown sugar, and chili powder until evenly coated.

• Bake – Line a sheet pan with parchment or a silicone mat. Spread the pepita mixture in an even layer (not too thin, but all the seeds should touch). Bake about 25 minutes, watching closely so it caramelizes without burning.
• Cool and break apart – Let the mixture cool completely, then break it into bite-sized pieces.

Assemble the salad

You can plate individual servings or toss a large bowl and let guests serve themselves. A large communal bowl is especially appealing for gatherings.

• Combine the greens – Tear butter lettuce into bite-sized pieces and mix with the other greens in a large bowl.

• Add the mix-ins – Toss in the sliced pear, sliced apple, pomegranate seeds, feta, candied pepitas, and golden raisins, but reserve a portion of each to sprinkle on top for presentation.
• Toss gently – Use salad tongs to combine ingredients without bruising the greens. Add dressing sparingly at first to avoid over-dressing.
• Serve – Finish with the reserved toppings and place the fig vinaigrette in a serving vessel beside the bowl so guests can add as much as they like.

Expert Tips

• Don’t over-dress – Start with a little vinaigrette and add more if needed; too much dressing wilts the greens.
• Use fresh pomegranate arils – Fresh seeds offer the best texture and flavor; packaged arils can sometimes be off in taste.
• Swap greens freely – Use whatever greens you enjoy—this recipe works well with many combinations.

Make-Ahead Tips

• Prepare the dressing and candied pepitas in advance. Seed the pomegranate ahead of time if you prefer.
• Store the dressing covered in the refrigerator. It will thicken when cold—let it sit at room temperature for 30 minutes or stir well before serving.
• Store the pepitas in an airtight container or zip-top bag at room temperature for up to two weeks.
• Removing pomegranate seeds ahead of time saves time when assembling the salad.

Variations

• Protein – Add grilled chicken or thinly sliced steak to turn the salad into a hearty main course.
• Dried fruit – Golden raisins are ideal, but dried cranberries or cherries also work.
• Cheese – Swap feta for goat cheese or gorgonzola for a stronger flavor.

Recipe Details

Pomegranate Salad with Pears and Candied Pepitas

Mixed greens and butter lettuce tossed with pears, golden raisins, feta, and pomegranate seeds, finished with fig vinaigrette and crunchy candied pepitas.

Ingredients

• 1 clamshell hydroponic butter lettuce
• 2.5 ounces mixed greens
• 1 firm pear, thinly sliced and halved
• ½ large Honeycrisp apple, thinly sliced and halved
• ¾ cup pomegranate seeds
• ½ cup feta cheese
• ¾ cup candied pepitas (see below)
• ½ cup golden raisins
• Fig vinaigrette (homemade or store-bought)

For the candied pepitas

• ¼ cup pepitas
• ¼ cup chopped pecans
• 1 tablespoon + 1 teaspoon maple syrup
• 2 teaspoons brown sugar
• ½ teaspoon chili powder

Instructions

1. Make the pepitas: Preheat the oven to 300°F (150°C). In a small bowl, combine pepitas, pecans, maple syrup, brown sugar, and chili powder, stirring until coated.
2. Line a sheet pan with parchment paper and spread the pepita mixture in an even layer so the seeds touch but are not overly thin. Bake about 25 minutes, watching to prevent burning.
3. Remove from the oven and let cool completely, then break into pieces.
4. Tear the butter lettuce into bite-sized pieces and combine with mixed greens in a large salad bowl.
5. Add sliced pear, sliced apple, pomegranate seeds, feta, candied pepitas, and golden raisins, reserving some of each for garnish.
6. Gently toss the salad with tongs, add dressing sparingly, top with reserved mix-ins, and serve the fig vinaigrette on the side.

Nutrition (per serving)

• Calories: 348 kcal
• Carbohydrates: 40 g
• Protein: 6 g
• Fat: 20 g
• Saturated Fat: 4 g
• Fiber: 5 g
• Sugar: 28 g
• Sodium: 440 mg