Spinach Salad with Pears, Almonds and Cranberries Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - red wine vinegar
  • 2 tablespoons - water
  • 2 tablespoons - olive oil
  • 2 teaspoons - coarse ground mustard
  • 2 teaspoons - maple-flavored pancake syrup
  • 2 teaspoons - minced shallot
  • 1/4 teaspoons - table salt
  • 1/4 teaspoons - freshly ground black pepper
  • 6 ounces - fresh baby spinach leaves (about 8 cups)
  • 1 - large red ripe pear, cored, thinly sliced into 12 pieces
  • 6 tablespoons - unsalted dry roasted almonds
  • 1/4 cups - dried cranberries
  • Directions:

    In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended.

    Pour 1/4 cup of dressing into a large bowl; add spinach leaves and toss until coated.

    Arrange 2 cups of dressed spinach on each of 4 salad plates. Top each with 3 pear slices and then sprinkle each with 1 1/2 tablespoons of almonds and 1 tablespoon of dried cranberries.

    Drizzle each salad with about 1 tablespoon of remaining dressing and serve.

    Yields 1 salad per serving.

    Brief Description

    Salty-sweet salad with nuts and fruit over spinach in a tangy mustard dressing.

    Main Ingredient:



    Cuisine:  Italian

    Prep Time: 10 min


    4 points per serving. Red pears add beautiful color to this salad, but any ripe pear, peaches or nectarines will work. If you are unable to find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350ºF oven for 10 minutes.



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    Posted On:

    May 9, 2020

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