Pear Spinach Salad with Maple-Lemon Dijon Dressing 🍐✨
A perfect balance of sweet, tangy, and crunchy – this elegant salad is bursting with flavor and texture!
⏱ Prep Time: 15 mins | 🍽 Servings: 4
🥗 INGREDIENTS
For the Salad:
- 5 oz (about 5 cups) fresh baby spinach
- 1 large ripe pear (Bartlett or Anjou), thinly sliced
- ½ cup pomegranate arils
- ⅓ cup dried cranberries
- ⅓ cup pecans, toasted & roughly chopped
- ¼ cup crumbled feta cheese (or goat cheese)
- 2 tbsp red onion, thinly sliced (optional)
For the Maple-Lemon Dijon Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp maple syrup (or honey)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
📝 INSTRUCTIONS
1. TOAST THE PECANS:
- In a dry skillet over medium heat, toast pecans for 3-4 minutes until fragrant. Let cool, then chop.
2. MAKE THE DRESSING:
- In a small jar, whisk together olive oil, maple syrup, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
3. ASSEMBLE THE SALAD:
- In a large bowl, layer spinach, pear slices, pomegranate, cranberries, pecans, feta, and red onion.
- Drizzle with dressing just before serving (to keep spinach crisp).
4. SERVE:
- Toss gently and enjoy immediately!
🌟 WHY YOU’LL LOVE IT
✅ Sweet & savory – The maple dressing complements the salty feta and tart pomegranate.
✅ Holiday-worthy – Perfect for Thanksgiving or Christmas dinners!
✅ Quick & elegant – Ready in 15 minutes but looks gourmet.
🔥 PRO TIPS
- Prevent browning: Toss pear slices with a bit of lemon juice if prepping ahead.
- Add protein: Top with grilled chicken, shrimp, or candied pecans.
- Vegan option: Skip the cheese or use vegan feta.
Pair with: Roasted turkey, crusty bread, or a cozy soup! Let me know if you’d like a nut-free version. 😊
