The first up is this festive Pear, Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette!

You see, I was somewhere between planning our Family Thanksgiving menu and scheduling an upcoming Holiday Luncheon when I realized a serious void on Lemony Thyme. I’m really slacking in the festive salad category.

That was then, this is now!

That beauty shot screams holiday to me! But the truth is, this salad is so quick & easy to make that we don’t have to wait for a special occasion. Make it today!

A simple google search delivered the pomegranate pear one-two punch.

This combo has been done many times which told me it was worth recreating. This holiday-worthy salad has a base of baby spinach, topped with sliced pears, sugared pecans, tangy goat cheese and gorgeous pomegranate arils.

I find the easiest way to free the pomegranate seeds is the ‘bowl of water’ method. Envision that the pomegranate is hexagon in shape. Cut a small section off the bottom, then score the fruit at each of the ridges and pull it apart in sections.

Submerging in water does two things. It keeps your hands and cutting board from becoming stained with red juice. But also, as you free the arils from their membrane, they will sink and the membrane will float.

Or you can now buy a container of pomegranate seeds. You choose.

I decided to pair these beautiful fruits with spinach, but baby greens would be lovely too. I added goat cheese which nicely balances the sweet pear and sugared pecans.

But what really ties this Pear Pomegranate & Pecan Spinach Salad up with a bow is the Pomegranate Maple Vinaigrette.

If you’ve ever made Muhammara Dip before you likely have Pomegranate Molasses on hand. But no worries it’s now widely available and brings big flavor to this salad dressing.

If you need to sign up for a dish to bring to that holiday pot luck…make this salad. I promise it will be a hit!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Pear Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette

This festive Pear Pomegranate & Pecan Spinach Salad with a Pomegranate Maple Vinaigrette is holiday menu worthy! And it's quick and easy to prepare.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Pomegranate Maple Vinaigrette

• 3 Tablespoons pomegranate molasses
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup
• 1 Tablespoon Dijon mustard
• 2/3 cup olive oil
• salt & pepper to taste

For the Salad

• 5 ounces baby spinach
• 2 pears thinly sliced
• 1/2 cup pomegranate seeds
• 1 cup sugared pecans
• 1 cup goat cheese crumbles

Instructions

For the Pomegranate Maple Vinaigrette

• Combine all vinaigrette ingredients in a glass jar with lid. Shake well to combine. Store any unused portion in refrigerator for up to a week.

For the Salad

• Arrange spinach on a serving platter. Add sliced pears, sugared pecans, pomegranate seeds and crumbled goat cheese. Drizzle with Pomegranate Maple Vinaigrette.

The post Festive Pear Pomegranate & Pecan Spinach Salad appeared first on Lemony Thyme.

As the hot summer weather approaches we’ll be looking for some cool & simple dinner options.  Two ripe avocados and herb pots blooming with fresh flavors were the inspiration for this Quartered Salad {with Fresh Herb Vinaigrette}.  Here’s a sneak peek at this year’s herb gardens.

Not only do fresh herbs transform a simple vinaigrette but they can bring unexpected bursts of flavor to a salad.  Pinch off a few leaves and toss them in with your salad greens or sprinkle them over the top of a chopped salad.  You’ll be pleasantly surprised.

Our Quartered Salad simply consisted of ripe avocado, Roma tomatoes, cooked baby red potatoes, crispy fried capers, fresh herbs and homemade vinaigrette dressing.

Our Herb Vinaigrette began with a small diced shallot, 1 tsp. Dijon mustard, salt & pepper, 2-3 Tbl. minced fresh herbs (we used chives, tarragon, and lemony thyme) and 2 Tbl. white wine vinegar.  The key to emulsifying a vinaigrette is to slowly whisk in your oil in a fine stream, about 5-6 Tbl. total or until the flavor is balanced.

This Quartered Salad {with Fresh Herb Vinaigrette} was a wonderful dinner on the patio side dish, but would also make a beautiful appetizer to share.

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Quartered Salad {with Herb Vinaigrette}

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 -4

Author Libby with Lemony Thyme

Ingredients

For the salad…

• 2 ripe avocados quartered
• 2 Roma tomatoes quartered
• 6 baby red potatoes cooked and quartered
• 2 Tbl. capers
• 2 Tbl. olive oil for frying capers
• fresh herb leaves such as lemony thyme, tarragon, chives
• salt & pepper

For the vinaigrette…

• 1 small shallot finely diced
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2-3 Tbl. minced fresh herbs such as lemony thyme, tarragon, chives
• 2 Tbl. white wine vinegar
• 5-6 Tbl. olive oil

Instructions

For the salad…

• Boil baby red potatoes until just fork tender. Drain and cool slightly. Cut into quarters.
• Meanwhile, pan fry capers in olive oil until crispy, about 3-4 minutes. Drain on paper towels. Cut avocados in half, remove pit and scoop out flesh. Cut into quarters. Quarter Roma tomatoes.
• Place potatoes, avocados and tomatoes on a platter. Sprinkle with crispy capers, fresh herbs and salt & pepper.

For the vinaigrette…

• In a small bowl add diced shallot, Dijon, salt, pepper, herbs and vinegar. Slowly whisk in olive oil in a thin stream. Continue whisky until vinaigrette has emulsified.
• Drizzle lightly over salad.

The post Quartered Salad {with Herb Vinaigrette} appeared first on Lemony Thyme.