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Overhead shot of a Pear and Pomegranate Salad with Goat Cheese and Pistachios with lemon pomegranate dressing in a white bowl surrounded by a small bowl of pomegranate arils on an off white textured surface.

Pear and Pomegranate Salad with Goat Cheese & Pistachios

  • Author: Sabrina Russo
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


Need something light after Thanksgiving or just want an awesome fall salad? This Pear and Pomegranate Salad with Goat Cheese and Pistachios will do the trick.


  • ½ cup pistachios
  • 4oz (8 cups) mixed greens, such as baby gem, green leaf, red leaf and oak leaf lettuces, roughly torn
  • 1 pear (I used Bartlett)
  • 1 cup pomegranate arils
  • 2oz aged goat cheese, shaved (can sub parmigiano reggiano or pecorino)


  • ¼ cup extra virgin olive oil
  • 2 tbsp lemon juice, plus more to coat pear
  • 2 tsp pomegranate molasses
  • Kosher salt


  1. Toast pistachios: Preheat oven to 350°F. Place nuts on a parchment lined baking sheet. Season generously with salt. Toast 8 minutes. Cool to room temperature.
  2. Slice pear: Slice pear in half lengthwise. Cut each half into half lengthwise. Slice out core on angle. Cut into thin slices. Coat in lemon juice to prevent browning.
  3. Make dressing: Whisk together lemon juice and molasses in a small bowl. Slowly stream in olive oil while constantly whisking. Season with salt.
  4. Mix and serve: Add lettuce, pear and pomegranate to a large bowl. Drizzle with dressing and lightly toss to coat. Transfer to serving dishes. Top with pistachios and cheese. Enjoy.
  • Category: Salad
  • Method: Toast, Mix
  • Cuisine: American, New American


  • Serving Size: 1/4 of salad + dressing
  • Calories: 500
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 42g
  • Saturated Fat: 8g
  • Carbohydrates: 23g
  • Fiber: 8g
  • Protein: 13g

Keywords: salad, pear, pomegranate, goat cheese, pistachios