Description
Discover how to make a vibrant Pear Spinach Salad with Pecans, Cranberries, Feta, and Pomegranate. Perfect balance of sweet and savory for your next meal!
Ingredients
- 2/3 cup (160 ml) chopped walnuts or pecans, toasted
- 3/4 cup (180 ml) pomegranate arils
- 3 oz (85 g) feta cheese, crumbled
- 1/2 cup (120 ml) dried cranberries
- 2 Bartlett pears (firm but ripe), cored and sliced
- 9 oz (255 g) baby spinach
- 1/4 cup (60 ml) apple cider vinegar
- 3 Tbsp (45 ml) extra-virgin olive oil
- 1 1/2 Tbsp (23 ml) honey
- 1 tsp (5 ml) dijon mustard
- Salt and pepper, to taste
Instructions
- Combine the components for the dressing in a bowl and mix thoroughly until well combined.
- Arrange all the salad components in a big salad bowl, pour over the amount of dressing you prefer, and gently mix until everything is well coated.
- Serve right away.
- Recipe inspiration: modified with alterations from Williams Sonoma.
Notes
- Thoroughly toast and cool pecans to enhance their crunch and flavornSelect Bartlett pears that are firm yet slightly yielding for perfect sweetness and balancenWhisk honey and Dijon mustard into apple cider vinegar until emulsified, then add olive oil gradually
