Thursday, November 19, 2009

Pear Pomegranate Salad with Orange Vinaigrette

Welcome to day 4 of our Gluten-Free Thanksgiving Progressive Dinner Party! Today I will be sharing my Pear Pomegranate Salad recipe with Orange Vinaigrette. It has been a lovely party so far hasn't it? I hope you all have plenty more recipes and meal ideas for this coming "Giving Thanks" day.

Pomegranates are my children's favorite fruit to eat as of late! Well that and those delightful little satsuma mandarins. Even my twin toddler boys can eat a whole, large pomegranate themselves. In fact, they love this salad, dressing, greens and all!

Remember to stop back here tomorrow for dessert! I'll be serving my vegan, gluten-free Dark Chocolate Cranberry Almond Tart! And yes, this comes with a pastry crust!

Pear Pomegranate Salad with Orange Vinaigrette

To prep this salad ahead of time for your holiday meal, first make the dressing and store it in a tightly sealed glass jar in the fridge. You'll need to bring it to room temp before dressing the salad as the olive oil will harden slightly in the fridge. Prep the pomegranate by removing the arils (beautiful juicy red seeds) and storing them in a covered container in the fridge. Toast the pecans, cool them, and store in a sealed container on the counter. Then just before serving the salad, slice the pear and toss all ingredients together in a large salad bowl.

1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons apple cider vinegar
1/2 teaspoon Herbamare (or sea salt)
1/4 teaspoon freshly grated orange peel
pinch cinnamon

8 cups mixed organic greens
1 ripe, firm pear, cored and sliced thin
1 cup pecans, toasted*
1 cup pomegranate seeds (arils)

To make the dressing, place all ingredients into a glass jar (old almond butter jars work well), and shake well.

Toss all salad ingredients together in a large bowl. Pour dressing over and toss again. Serve immediately.

*To toast the pecans: We like to use the small Native pecans - place them in a glass baking dish and toast in a preheated 350 degree oven for 10 minutes. This brings out their yummy nutty flavor and increases the crunchiness. Watch them carefully, you don't want them to brown too much or burn, just be lightly toasted. Source:

Other great gluten-free Thanksgiving side dish recipes include:
Whole Grain Flatbread
Wild Rice Stuffing
Dark Teff Sandwich Bread
Pear and Hazelnut Salad with Creaming Cranberry Dressing and Maple Roasted Yams
Moroccan Quinoa Pilaf
Jalapeño-Lime Kale Slaw
Roasted Brussels Sprouts
Cranberry Sauce

Where to Stop Next:

Next stop ~Diane, Stephanie, and Shauna will also be serving Side Dishes today at The W.H.O.L.E. Gang, A Year of Slow Cooking, and Gluten Free Girl.

Don't forget to stop by the rest of our blogs this week for more of our Gluten Free Progressive Thanksgiving Dinner Party. Here's the schedule:

Jean and I served DRINKS on Monday, Nov. 16 at Gluten Free Organics and The Whole Life Nutrition Kitchen.
Karen, Jean, and Seamaiden served APPETIZERS on Tuesday, Nov. 17 at Cook4Seasons, Gluten Free Organics and Book of Yum.
Shirley and I served the MAIN COURSE on Wednesday, Nov. 18 at gfe-gluten free easily and The Whole Life Nutrition Kitchen.
Diane, Stephanie, Shauna, and I are serving the SIDE DISH/SALAD today, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, Gluten Free Girl, and The Whole Life Nutrition Kitchen.
Karen, Jean, and I will be serving DESSERT on Friday, Nov. 20 at Cook4Seasons, Gluten Free Organics, and The Whole Life Nutrition Kitchen.

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. Ali -- you always seem to hit the "sweet spot" with your salad creations. I love your ideas and your healthy, but simple dressings are always wonderful. I like the thought of combining pears, pomegranates and oranges. And it's SO pretty! This one is a "keeper" for sure! Thanks!

  2. Oh my gosh, I know this salad would be great. I've rediscovered pears since I got hooked on your green smoothies. And, those arils are just the most beautiful and the tastiest I think, although I'd never eaten any before going to the POM Wonderful blogger harvest festival. (BTW, November is national pomegranate month. I just learned that recently, too.) I love it that I'm still discovering foods that have always been available, but are new and wonderful to me!

    You haven't made a dish yet that didn't blow me away with its beauty and flavors, Ali! The progressive dinner is such fun and is giving us all great recipes. :-)


  3. Wow - you have been BIZZEE! Another delicious recipe that I can't wait to try. Great pic of the arils, and now we know the whole month is dedicated to them - thanks, Shirley:)
    Our dinner is a feast for all senses - I look forward to pulling it all together next week!


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Thanks and Happy Cooking! ~Ali :)