Pear Spinach Salad with Cranberry



Pear Spinach Salad with Cranberry Orange Vinaigrette

Yield: About 4 servings


    • 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
  • 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)
  • pear-spinach-salad-cranberry-orange-vinaigrette-1


  • 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.
  • Recipe source: Cooking Classy