Roasted Pear and Chestnut Salad with Pomegranate Dressing

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A festive salad combining the sweetness of roasted pears and chestnuts with a tangy pomegranate dressing, perfect for holiday gatherings. This Mediterranean-inspired Christmas recipe (vegetarian), ready in about 30 minutes, pairs ripe pears, chestnuts, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium ripe pears
• 1 cup, roasted and peeled chestnuts
• 4 cups mixed salad greens
• 1/4 cup pomegranate juice
• 3 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped toasted walnuts

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Core and slice 2 medium ripe pears into 1/2-inch wedges. Spread them on a baking sheet and roast for 15 minutes until tender and golden.
2. Step 2: In a small bowl, whisk together 1/4 cup pomegranate juice, 3 tbsp extra virgin olive oil, 1 tbsp honey, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and slightly thickened.
3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, the roasted pear slices, 1 cup roasted and peeled chestnuts, and 1/4 cup chopped toasted walnuts.
4. Step 4: Drizzle the pomegranate dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately to preserve freshness and contrast of flavors.