Grilled Pear and Jicama Salad Recipe

Name: Grilled Pear and Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pomegranate Vinaigrette; 3 cups pomegranate juice; 3 Tbsp. white balsamic vinegar; 3 Tbsp. fresh lemon juice; 3 Tbsp. GREY POUPON Classic Dijon Mustard; 1/4 cup fresh parsley, chopped; 2 Tbsp. grated lemon zest; 1 Tbsp. sugar; 1 Tbsp. minced fresh garlic; 3/4 tsp. kosher salt; 3/4 tsp. ground black pepper; 1-1/2 qt. olive oil; Salad; - spring lettuce mix; 6 each pears, halved, grilled and cut into 1/4-inch-thick lengthwise slices Safeway 1 lb For $1.88 thru 02/09; - yellow beets, roasted, peeled and sliced; - red and yellow peppers, julienned Target 1 pkg For $2.99 thru 02/06; - jicama, julienned; 3/4 cup candied walnuts, coarsely chopped; 12 each red and yellow pear tomatoes, halved; 2 Tbsp. crumbled feta cheese; 1 Tbsp. red onions, finely chopped

Servings: persons

Pomegranate Vinaigrette
3 cups pomegranate juice
3 Tbsp. white balsamic vinegar
3 Tbsp. fresh lemon juice
3 Tbsp. GREY POUPON Classic Dijon Mustard
1/4 cup fresh parsley, chopped
2 Tbsp. grated lemon zest
1 Tbsp. sugar
1 Tbsp. minced fresh garlic
3/4 tsp. kosher salt
3/4 tsp. ground black pepper
1-1/2 qt. olive oil
Salad
- spring lettuce mix
6 each pears, halved, grilled and cut into 1/4-inch-thick lengthwise slices Safeway 1 lb For $1.88 thru 02/09
- yellow beets, roasted, peeled and sliced
- red and yellow peppers, julienned Target 1 pkg For $2.99 thru 02/06
- jicama, julienned
3/4 cup candied walnuts, coarsely chopped
12 each red and yellow pear tomatoes, halved
2 Tbsp. crumbled feta cheese
1 Tbsp. red onions, finely chopped

1
Pomegranate Vinaigrette: Place all ingredients in blender; cover.
2
Gradually add oil , blending until well combined after each addition.
3
Pour into large bowl; cover.
4
Refrigerate until ready to use.
5
For Each Salad: Mound 3/4 oz.
6
of the lettuce in center of serving plate.
7
Top with 2 pear slices; 1/2 oz.
8
beets; 1/4 oz.
9
each peppers, jicama and walnuts; and 2 each red and yellow tomato halves.
10
Sprinkle with 1/2 tsp.
11
feta cheese and 1/4 tsp.
12
onions.
13
Drizzle with 2 Tbsp.
14
Pomegranate Vinaigrette just before serving.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Pomegranate Vinaigrette, 3 cups pomegranate juice, 3 Tbsp. white balsamic vinegar, 3 Tbsp. fresh lemon juice, and more.

Yes, Grilled Pear and Jicama Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Pear and Jicama Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions