Cranberry Pear Spinach Salad
A delightful salad featuring fresh spinach, sweet pears, tart cranberries, and crunchy nuts, perfect for any occasion.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Knife
Ingredients
Salad
- 6 cups fresh spinach washed and dried
- 2 ripe pears thinly sliced
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry the spinach leaves thoroughly. Peel, core, and thinly slice the pears. Measure out the cranberries and chop the nuts, setting them aside for assembly.
- In a small mixing bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste. Adjust the seasoning if needed and set aside.
Serving
- In a large mixing bowl, combine the spinach, sliced pears, cranberries, and nuts. Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest taste and texture.
Storage
- If you have any leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the salad's crispness.
Notes
Pro Tips: Toast the nuts for extra flavor. Ingredient Substitutions: Use pecans or almonds instead of walnuts. How to Serve: Pair with grilled chicken or fish. Storage & Freshness: Keep dressing separate until serving. Make-Ahead Tips: Prepare dressing and chop ingredients in advance.