Categorized:
- Appetizers & Salads
- Christmas
- Fall Faves
- Thanksgiving
Tagged:
- cranberries
- goat cheese
- honey
- mustard
- olive oil
- oranges
- pears
- pecans
- pomegranate
- red wine vinegar
- spinach
- sugar
Pear Spinach Salad with Cranberry Orange Vinaigrette
Ingredients
Vinaigrette
- 1/2 cup olive oil
- 1/3 cup (34g) fresh cranberries
- 1/2 - 1 tsp orange zest
- 2 Tbsp fresh orange juice
- 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 chopped pecans
- 1/3 cup crumbled goat cheese (optional)
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.
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