Ingredients
Scale
Spinach and Pear Salad
- 2 ripe pears
- 9 oz baby spinach leaves
- 3/4 cup candied pecans
- 3 oz goat cheese, crumbled
- 3/4 cup pomegranate arils
Candied Pecans
- 3 Tbsp butter
- 2 Tbsp granulated sugar
- 1 cup halved pecans
Maple-Balsamic Vinaigrette
- 2 Tbsp good balsamic vinegar
- 1 Tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- kosher salt and freshly-ground black pepper, to taste
Instructions
Make the Candied Pecans
- Line a sheet pan with parchment paper. Set aside.
- Melt the butter in a medium skillet over medium heat. Add the sugar and stir until dissolved.
- Add the pecans, and stir until well coated. Cook for 5-10 minutes, stirring often, until the pecans begin to darken and give off a toasted, nutty aroma.
- Transfer the candied pecans to the prepared sheet pan, arranging in an even layer. Let cool to room temperature. Will keep in an airtight container for up to a week.
Make the Maple-Balsamic Vinaigrette
- Whisk together the balsamic vinegar, maple syrup, mustard and olive oil until emulsified. Season with salt and pepper, to taste. Will keep for up to week.
Make the Spinach and Pear Salad
- Core and thinly slice the pears. Toss together the spinach, candied pecans, goat cheese and pomegranate in a large bowl. Layer with the pear slices.
- Drizzle the salad with the dressing right before serving. Enjoy!
Notes
A vibrant and flavorful spinach and pear salad. Sweet pears combine with tender baby spinach, tangy goat cheese, sweet-tart pomegranate arils, candied pecans, and a quick and simple maple-balsamic vinaigrette. Perfect as a simple and healthy seasonal dinner salad or as a festive side for Thanksgiving and holiday entertaining. Gluten-free.
Keywords: spinach and pear salad, goat cheese, pomegranate, candied pecans, balsamic, maple, simple