Pear Spinach Salad with Cranberry

Ingredients

• 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)
• 

Directions

• 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