Pear Spinach Salad with Cranberry Orange Vinaigrette
User Reviews
3.5
6 reviews
Good
Pear Spinach Salad with Cranberry Orange Vinaigrette
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An enticingly fresh, flavorful and festive salad with a delicious balance of tart and tangy with a bit of sweet and salty. It's would be perfect to serve on Thanksgiving or Christmas with it's beautiful natural colors and seasonal fruit.
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Ingredients
Vinaigrette
- 1/2 cup olive oil
- 1/3 cup (34g) cranberries fresh
- 1/2 - 1 tsp orange zest
- 2 Tbsp orange juice fresh
- 1 Tbsp honey
- 1 Tbsp granulated sugar
- 2 tsp Dijon mustard
- 1/2 tsp salt
Salad
- 5 oz baby spinach
- 2 bartlett pears (semi-firm but ripe), cored and sliced
- 3/4 cup pomegranate arils (1/2 cup dried cranberries would also be good)
- 3/4 cup pecans chopped
- 1/3 cup goat cheese optional, crumbled
Instructions
- For the dressing: Add all of the vinaigrette ingredients to a food processor (beginning with 1/2 tsp zest and adding more to taste as you go). Pulse until cranberries have been pureed into dressing.
- Transfer to a jar, cover and chill until ready to use.
- For the salad: Layer salad ingredients into a bowl. Drizzle desired amount of dressing over top (you'll likely have some left over) or top each individual serving with dressing. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
3.5
6 reviews
Good
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