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Spinach, Pear and Cranberry Salad


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Rate this recipe 4.6/5 (9 Votes)


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


Preparation time 15mins
Cooking time 20mins


Step 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.

In a small skillet cook pecans over medium heat, stirring occasionally, until lightly toasted (do not over brown). Remove from skillet and let cool.

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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