Pear & Cranberry Spinach Salad
This Pear & Cranberry Spinach Salad is a great starter to any Fall gathering or to your Thanksgiving Day Dinner. It's both festive and delicious!
Equipment
- Large serving bowl
- Salad dressing cruet
Ingredients
- 1 package fresh baby spinach
- 2 medium pears Bartlett, Bosc
- 1/2 cup walnuts
- 1/2 cup blue cheese or Gorgonzola crumbles
- 1/2 cup dried cranberries or craisins
Dressing
- 1/2 cup apple cider
- 1/4 cup extra virgin olive oil
- 2 tbsp granulated sugar
- 1 tbsp maple syrup
- 1 tbsp honey
- 1/8 tsp fresh ground pepper
- 1/4 tsp salt
Instructions
- If spinach has not been washed, rinse under funning water until clean. Make sure to dry the spinach completely by using a salad spinner or pat dry with paper towels or a clean kitchen towel.
- Wash, core and dice pears.
- In a large bowl, add spinach, pears, walnuts, blue cheese and dried cranberries.
Dressing
- In a salad cruet, add apple cider, extra virgin olive oil, granulated sugar, maple syrup, honey, fresh ground pepper and salt. Shake well.
- Pour dressing over salad and toss gently to coat.
- Divide among salad places and garnish with more cranberries and walnuts if desired.
- Serve and enjoy!
