Description: A show-stopping holiday side dish that doubles as an edible centerpiece! This salad combines fresh mixed greens, sweet pears, crunchy candied pecans, and vibrant pomegranate jewels, all arranged in a beautiful wreath shape and finished with a balsamic glaze.
Prep time: 15 mins | Serves: 4-6
Ingredients
The Base:
- 5–7 oz (approx. 150g) Mixed baby greens or Baby Spinach (a mix with some red radicchio looks lovely)
The Toppings:
- 2 Ripe (but firm) pears, thinly sliced (Bartlett or Anjou work well)
- Optional: 1 tsp Lemon juice (to brush on pears to prevent browning)
- 1 cup Candied pecans (or toasted walnuts)
- 1 cup Pomegranate arils (seeds)
The Dressing:
- Balsamic glaze (thick, for drizzling)
- Extra virgin olive oil
- Salt and cracked black pepper to taste
Instructions
- Create the Shape: On a large, round white platter, arrange the baby greens in a circle around the edge of the plate. Leave the center completely empty to create the “wreath” effect. (Tip: You can place a small bowl in the center while you arrange the leaves to ensure a perfect circle, then remove it before serving).
- Add the Pears: Tuck the pear slices into the greens at varying angles. (Note: If you are making this ahead of time, lightly toss the pear slices in lemon juice first so they stay white and crisp).
- Add Color & Crunch: Scatter the candied pecans and pomegranate seeds evenly over the wreath. The red pomegranate seeds mimic holly berries for that festive touch.
- Dress & Serve: Just before serving, drizzle a generous swirl of balsamic glaze and a little olive oil over the leaves. Season lightly with salt and pepper if desired.