This Pear and Spinach Salad with Balsamic Vinaigrette is a refreshing, flavorful dish that combines crisp, sweet pears with the crunch of toasted pecans and the savory richness of Parmesan cheese. Tossed in a homemade balsamic vinaigrette, it’s the perfect salad for any occasion, whether you’re hosting a dinner party or looking for a healthy lunch option.
Like Spinach Salad With Warm Bacon Dressing and Mediterranean Pasta Salad, this dish can be served as a side or a delicious main dish.
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5-Star Reader Comment
This recipe is magical. Always a hit. I can’t figure out why it’s so amazing but it is!
Kay
I love eating seasonally, and this salad recipe fits right into that plan. I have taken my favorite greens and added an autumnal vibe with other ingredients that you can easily find this time of year.
Why You’ll Love This Recipe
- Simple and Elegant: This salad comes together in minutes but feels gourmet enough for special gatherings.
- Balanced Flavors: Sweet pears, tangy balsamic vinaigrette, and nutty pecans create a perfectly balanced flavor profile.
- Nutrient-Packed: Loaded with fresh spinach, healthy fats from olive oil, and protein from Parmesan and pecans.
Spinach Salad With Pears Ingredients
- Fresh Spinach: Any bright green beautiful spinach will work!
- Pears: I use a combination of Anjou and Red pears. Bosc or Bartlett pears can also be used.
- Lemon Juice: This helps brighten the dressing and keep it tasting fresh.
- Toasted Pecans: A must for any great salad – toasted nuts!
- Red Onion: I prefer red onion for this salad because it’s slightly sweet and has a bite to it to complement the pears.
- Parmesan Cheese: Shred your own cheese if possible! You can substitute blue cheese, Gorgonzola, goat cheese, or feta.
- Homemade Balsamic Dressing: This is a simple mixture of balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper. You can always use store-bought but homemade really takes this salad to the next level!
- Salt and Pepper: The most underrated cooking tip – always said your salads! Taste and adjust as needed.
Can I Use Baby Spinach In This Recipe?
Absolutely. Baby spinach leaves are smaller, more tender, and slightly sweeter than mature spinach. They can be used as a substitution in most recipes, including salads. In fact, many people prefer baby spinach in salads because of its tender texture and mild flavor.
Step-By-Step Directions
- Prepare the Pears: Wash and dry the pears. Cut each pear in half and lay flat on a cutting board. Cut into slices of the thickness you like. To keep the pears from turning brown, add about 1 cup of cool water and half a lemon juice to a small bowl, dip the pear slices in the water, then dry on paper towels.
- Toast the pecans: While the nuts are cooling, slice the pears, place them in the lemon water, then slice the red onion.
- Mix it All: Add fresh spinach to the bowl, then add the pears, onion, pecans, and shreds of Parmesan cheese.
- Make the balsamic vinaigrette: Season the salad with salt and pepper and drizzle on the dressing. Gently toss and serve.
How To Toast Pecans
Melt butter in a skillet over medium heat. Add pecans. Toss in butter and toast for 3-5 minutes until golden brown. Remove pan from heat, sprinkle with salt and let pecans cool. Store in an airtight container in the fridge for up to 1 month.
If you prefer, you can substitute walnuts or almonds and toast them using the same method I use for pecans.
Frequently Asked Questions
My favorite for this salad is a light, flavorful balsamic vinaigrette with a touch of sweetness and just the right amount of tang.
The balsamic vinaigrette can be stored in an airtight container in the refrigerator for up to two weeks. Just give it a good shake before using it, as separation is natural.
For the freshest result, prep the ingredients in advance but wait to toss the salad with the dressing until just before serving.
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What To Serve With Easy Salad Recipe
I’m not joking when I say there are so many ways to serve this salad. It’s perfect as a side dish, but also great to make into a main dish with hard-boiled eggs and chicken. Here are some of my favorites:
- Crock Pot Chicken Thighs
- Easy Marinated London Broil
- Herb Butter Roasted Chicken And Potatoes
- Best Roasted Pork Tenderloin
- Brown Sugar Mustard Baked Ham
Craving More? Try These Salad Recipes
- Mediterranean Pasta Salad
- Tomato Cucumber Salad
- Green Bean Salad
- Best Caprese Pasta Salad
- Spaghetti Salad
If you tried this Pear and Spinach Salad Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
Pear And Spinach Salad
- 10 ounce package of fresh spinach
- 2 medium pears, sliced and prepped in lemon water
- ½ medium red onion, sliced
- 1 cup toasted pecans
- 1 cup shredded Parmesan cheese
- salt and pepper to taste
Balsamic Vinaigrette Dressing
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon Kosher salt
- ½ teaspoon fresh cracked pepper
Instructions
To Make The Salad
- Add spinach, sliced pears, toasted pecans, sliced red onion, and shredded Parmesan to a large bowl. Season salad with salt and pepper.
- Drizzle over the balsamic vinaigrette. Gently toss the salad and serve immediately.
To Make The Dressing
- Add all ingredients to a jar. Place on lid and shake until blended.
Notes
- Melt butter in a skillet over medium heat. Add pecans. Toss in butter and toast for 3-5 minutes until golden brown. Remove pan from heat, sprinkle with salt and let pecans cool. Store in an airtight container in the fridge for up to 1 month. If you prefer, you can substitute walnuts or almonds and toast them using the same method I use for pecans.
Nutrition
What I'm Making for Easter!
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Go ahead…steal my menu. This year's feast is going to be amazing!
Kay Levesque
This recipe is magical. Always a hit. I can’t figure out why it’s so amazing but it is.
You’ve made my day, Kay! Thank you.
~Donya