This pear and walnut spinach salad is the perfect side dish if you want to switch up your salad game and feel a little fancy! It’s simple, elegant, and easy with sweet, juicy pears and candied walnuts to perfectly balance the tangy balsamic vinaigrette. It’s sure to be a crowd-pleaser! Plus, it’s got only good, whole foods in it to nourish your body.
Pear & Walnut Spinach Salad with Balsamic Vinaigrette
This pear and walnut spinach salad is the perfect side dish if you want to switch up your salad game and feel a little fancy! It's simple, elegant, and easy with sweet, juicy pears and candied walnuts to perfectly balance the tangy balsamic vinaigrette. It's sure to be a crowd-pleaser! Plus, it's got only good, whole foods in it to nourish your body.
Ingredients
- Spinach
- ½-1 pear chopped (I used a Green Anjou pear)
- asiago or parmesan cheese optional
- 1½ cups walnuts
- 2 Tbsp maple syrup
- ½ tsp cinnamon
- salt, to taste
- ¼ cup extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 2 tsp onion minced
- 1 clove garlic minced
- salt, to taste
Instructions
- Make the candied walnuts by placing them in a pan over medium-low heat. Add the maple syrup, cinnamon, and salt. Stir everything together and continue stirring until the maple syrup is carmelized and no longer runny (there shouldn't be any extra maple syrup). Be careful not to burn the walnuts. When the liquid has been absorbed, remove the pan from the heat and let sit. They will continue to caramelize and harden after removing from the heat.
- While the walnuts cool, place the spinach and chopped pear in a bowl.
- Add the walnuts and grate a small amount of cheese over the top (if you're using it).
- To make the balsamic vinaigrette, put the olive oil, vinegar, maple syrup, onion, garlic, and salt in a small jar and shake. I recommend refrigerating it before serving to let the flavors steep a little bit. Shake well before pouring on your salad.
Notes
*This salad is very versatile as far as servings go. If you're serving a lot of people, add more of everything and double the vinaigrette. If you're only serving a couple of people, use less spinach, etc.
*Pecans also work in place of walnuts.
