This pear and blue cheese salad combines sweet and savory together.
Combine water and ¼ tsp. salt in a medium bowl; mix to dissolve salt.
Submerge pear slices in water. Let sit for 5 minutes; drain water. Set aside.
While pear is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and pepper in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
Evenly layer pears, pomegranate, pecans, spinach, and blue cheese on top of dressing in jars.
Serve immediately or cover and refrigerate for up to 2 days. Shake before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.