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spinach ,pear and cranberry salad


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Rate this recipe 4.5/5 (6 Votes)


  • tbsp. balsamic vinegar
  • tsp. whole-grain
  • mustard
  • tsp. sugar
  • cup extra virgin olive oil
  • cup coarsely chopped
  • pecans
  • (10-oz.) bag
  • baby spinach
  • 2 firm, ripe medium pears,quartered, cored and thinly sliced
  • 1/3 cup sweetened
  • dried cranberries
  • 1/4 small red onion,thinly sliced



Step 1

1. For the dressing, in a small bowl whisk together vinegar, mustard and sugar. Gradually whisk in oil, whisking until incorporated. Season with salt and pepper to taste; set aside
2. In a small skillet cook pecans over medium heat, stirring occasionally, until lightly toasted (do not over-brown). Remove from skillet and let cool.
3. In a large bowl combine spinach, pears and onion. Whisk dressing, and drizzle over spinach; toss to coat. Sprinkle with cranberries and pecans, and serve.

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