Pear Spinach Salad with Maple-Lemon Dijon Dressing

Table of Contents

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. 😊