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A vibrant Thanksgiving salad featuring mixed greens, sliced pears, pomegranate seeds, and pecans in a silver bowl.

Thanksgiving Salad with Pears, Brie, and Pomegranate

This Thanksgiving salad features ripe pears, creamy Brie, vibrant pomegranate seeds, and toasted pecans, all tossed in a homemade honey balsamic vinaigrette. It's a foolproof recipe perfect for impressing guests during the holidays.
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Prep Time 15 minutes
Cook Time 5 minutes
Toasting Pecans 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Balsamic Vinaigrette
  • ⅔ cup Extra-virgin olive oil
  • ¼ cup Balsamic vinegar good-quality
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Honey
  • 1 teaspoon Lemon juice
  • 1 clove Garlic pressed or finely minced
  • ¼ teaspoon Salt plus additional to taste
  • to taste Freshly ground black pepper
Salad
  • 3 D'Anjou pears ripe yet firm, thinly sliced
  • ½ Lemon Juice of, or more, as needed
  • 16 ounces Salad greens such as spring mix, with or without baby spinach
  • 8 ounces Brie thinly sliced and cut into 1-inch pieces
  • 2 cups Pomegranate seeds Seeds from 1 large pomegranate
  • 1 ½ cups Pecan halves toasted

Equipment

  • Mason jar
  • Medium bowl
  • blender
  • Mini food processor
  • Large plastic baggie
  • Large salad bowl

Method
 

  1. To prepare the Balsamic Vinaigrette, measure all ingredients into a mason jar. Tightly screw on the lid and shake vigorously until thoroughly combined. Alternatively, whisk ingredients in a medium bowl, or blend them in a blender or mini food processor.
  2. Immediately after cutting the pear slices, place them in a large plastic baggie and squeeze fresh lemon juice over them. Close the bag and gently shake to coat.
  3. In a large salad bowl, layer salad greens, pear slices, Brie pieces, pomegranate seeds, and toasted pecans. Just before serving, dress with the desired amount of Balsamic Vinaigrette and toss until salad ingredients are evenly coated.

Notes

To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or toast them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant.

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