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Recipe Collection

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Mid-Atlantic Tu b’Shevat Salad

Mid-Atlantic Tu b’Shevat Salad Related:   appetizers, dairy, gluten-free, kid-friendly, low-fat, North America, salads, Tu b'Shevat, vegetarian

Prep time: 5 mins

Cook time: None

Yield: 4-6 servings

It’s true that Asian pears and pomegranates are not in season at the moment (but then not much is in this area in January!). However, Asian pears are one of the easiest to grow and most productive fruits for our area. They are wonderful baked with apples or cooked into pear butter, but they really show off their succulent, crisp sweetness when combined with pungent arugula and a rich, salty cheese. I use the Bulgarian feta from the local Russian grocery store. Serve this flavorful salad with quiche or fish for a light weekend lunch.


  • 1 bunch fresh arugula
  • 1 ripe Asian pear
  • 1 small red onion, sliced thinly
  • Handful feta or goat cheese, crumbled
  • Handful candied or roasted pecans, chopped
  • Handful fresh pomegranate arils
  • Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon water
  • 1 teaspoon maple syrup
  • 2 teaspoons raspberry or wineberry jelly
  • Pinch of dried basil
  • Salt and pepper


  • Wash and spin the arugula, chop coarsely and arrange on a large platter. Slice the pear into thin half moons of pear and arrange on top. Scatter with very finely sliced red onion, crumbles of cheese, nuts and pomegranate.
  • For the dressing, combine all ingredients in a jar. Shake vigorously and dress the salad just before serving.

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