Mediterranean Festive Roasted Pear, Pomegranate & Feta Christmas Salad

This bright holiday salad brings together sweet roasted pears, tart pomegranate seeds, salty feta and crisp greens. Each bite has a mix of soft, crunchy and juicy textures, and the colors make it perfect for a Christmas table. The balsamic dressing ties everything together with a little sweetness and a gentle tang. It looks elegant but comes together quickly, and most of the prep can be done ahead. It’s a refreshing contrast to heavier holiday dishes and adds a Mediterranean touch to the menu.

Total Time: About 25 minutes
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Servings: 4–5

Ingredients

For the Salad

6 cups mixed greens (baby spinach, arugula or mesclun)

1 ripe pear, sliced into thin wedges

1 small green apple, thinly sliced

½ cup pomegranate seeds

½ cup crumbled feta cheese

⅓ cup toasted pecans, roughly chopped

¼ cup dried cranberries

1 tbsp olive oil (for roasting the pears)

Pinch of cinnamon (optional)

For the Dressing

3 tbsp extra virgin olive oil

1½ tbsp balsamic vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

Instructions

Prepare the pears
Preheat your oven to 400°F (200°C). Toss the pear slices with one tablespoon of olive oil and a small pinch of cinnamon if you want a warm, seasonal flavor. Spread them on a lined baking sheet.

Roast
Roast the pears for ten to twelve minutes until soft around the edges and lightly golden. Let them cool slightly.

Make the dressing
In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard and honey or maple syrup. Taste and adjust the sweetness or acidity.

Assemble the greens
Add the mixed greens to a large serving bowl. Scatter the sliced apple over the top.

Add the toppings
Add the roasted pears, pomegranate seeds, feta, pecans and dried cranberries.

Dress the salad
Drizzle the dressing over the salad right before serving. Toss gently so the fruit stays intact.

Serve
Finish with more pomegranate seeds or a sprinkle of feta if you like.

Tips

Use a ripe but firm pear so it holds its shape after roasting.

Don’t over-roast the pears; they only need slight caramelization.

Add the dressing at the last minute to keep the greens crisp.

Toast pecans lightly to bring out their flavor.

Slice the apple thin so it adds crunch without overpowering the salad.

If making ahead, keep pears and dressing separate until serving time.

Arugula adds pepperiness, while spinach gives a softer bite.

Use pomegranate seeds from a fresh fruit for the best texture.

Adjust the honey depending on how sweet your fruit is.

Serve the salad slightly chilled for the best flavor.

Variations

Add roasted sweet potato cubes for extra warmth.

Replace feta with goat cheese for a creamier texture.

Swap pecans for walnuts or pistachios.

Add orange slices for more brightness.

Use pearled couscous or quinoa to turn it into a full meal.

Add grilled chicken for extra protein.

Replace pears with roasted apples if you prefer.

Add fresh mint for a cool, Mediterranean lift.

Use white balsamic vinegar for a lighter color.

Add a splash of lemon juice if you want more acidity.

Q&A

Can I roast the pears ahead of time?
Yes. Let them cool and refrigerate, then bring them to room temperature before adding.

Can I skip the cinnamon?
Definitely. It’s optional but adds a holiday feel.

Will another green work?
Kale or romaine can work, though the texture will be different.

Can I make the dressing sweeter?
Add an extra half teaspoon of honey or maple syrup.

Can I use other nuts?
Walnuts, almonds or pistachios work well.

How do I keep the apples from browning?
Toss them with a little lemon juice.

Can I use canned pomegranate seeds?
Fresh ones taste much better.

Is this salad vegetarian?
Yes.

Can I double the recipe?
Yes. Just keep the dressing separate until serving.

Does it store well?
It’s best fresh. Store components separately for meal prep.

Nutrition

Estimate (per serving)

Approximate values:
Calories: 280
Protein: 6 g
Carbs: 28 g
Fat: 16 g
Fiber: 5 g
Sodium: 260 mg

Conclusion

This roasted pear and pomegranate salad brings a mix of sweetness, crunch and tang that feels festive and refreshing. The dressing is simple but brings everything together, and the feta adds just enough saltiness to balance the fruit. It works well alongside holiday mains or as a light dish on its own. It’s easy to prepare, easy to customize and looks beautiful on the table, which makes it perfect for Christmas gatherings.