Spinach Pear Salad With Balsamic Vinaigrette
Fresh pears, spinach, toasted pecans, red onion, and Parmesan cheese are all tossed in a homemade dressing to make a fall salad masterpiece! It's the perfect combination of crunchy, creamy, salty, and sweet.
Servings: 6
Calories: 401kcal
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
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.
Nutrition
Calories: 401kcal | Carbohydrates: 17g | Protein: 9g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 11mg | Sodium: 507mg | Potassium: 446mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4586IU | Vitamin C: 17mg | Calcium: 268mg | Iron: 2mg