Pear & Pecans Spinach Salad is a fresh, crunchy, and sweet mix that’s perfect for a light meal or a tasty side. The juicy pears bring a lovely softness, while the pecans add a satisfying crunch. Tossed with tender spinach leaves, this salad feels both bright and hearty at the same time.
I love making this salad when I want something quick but still special. One of my favorite touches is adding just a little bit of tangy dressing to balance the sweetness of the pears and the richness of the pecans. It’s such a simple combination, but it always makes people smile.
Serving this salad alongside grilled chicken or as part of a casual lunch really hits the spot. If you want to switch things up, I sometimes sprinkle on a bit of crumbled cheese or dried cranberries—they add extra flavor and color. It’s a dish that feels like a little celebration in every bite!
Key Ingredients & Substitutions
Baby Spinach: Fresh baby spinach is tender and mild, providing a nice base for this salad. If you can’t find baby spinach, try baby kale or mixed salad greens for a similar texture and freshness.
Pears: Bartlett or Bosc pears work great because they’re sweet but still firm. If pears aren’t available, apples like Fuji or Honeycrisp make a crisp, sweet substitute.
Pecans: Toasted pecans add crunch and a nutty flavor. You can swap in walnuts or almonds if you prefer. Toast them lightly to bring out deeper flavor.
Feta or Goat Cheese: This is optional, but it adds a nice creamy tang. For a dairy-free option, leave it out or use a vegan cheese alternative.
Dressing Ingredients: Apple cider vinegar and honey create a sweet-tart dressing that balances the salad beautifully. Maple syrup works well instead of honey for a vegan option.
How Do You Toast Pecans to Bring Out the Best Flavor?
Toasting nuts might seem simple, but doing it right makes a big difference. It enhances their natural nutty aroma and crunchiness.
- Preheat a dry skillet over medium heat.
- Add the pecans in a single layer, stirring often to avoid burning.
- Toast for about 5-7 minutes until they smell fragrant and look a bit darker.
- Remove from heat and let them cool on a plate before using in your salad.
- Watch closely – nuts can burn quickly once they start to toast!
I always toast nuts fresh for each recipe. It really lifts the salad from good to great by adding extra depth and crunch.
Equipment You’ll Need
- Large salad bowl – I use a big bowl to toss everything easily and serve directly from it.
- Small whisk or fork – perfect for mixing the dressing quickly and smoothly.
- Frying pan or skillet – for toasting the pecans, which releases their full flavor.
- Chef’s knife and cutting board – to slice the pears thinly and safely.
- Measuring spoons and cups – to get the dressing just right.
Flavor Variations & Add-Ins
- Swap pears for sliced apples or kiwi for a different sweetness and texture.
- Add dried cranberries or raisins for extra chewiness and sweetness.
- Use different nuts like walnuts or almonds for a change in crunch and flavor.
- Drizzle a little balsamic reduction instead of dressing for a richer, deeper flavor.
Pear & Pecans Spinach Salad
Ingredients You’ll Need:
- 6 cups fresh baby spinach leaves, washed and dried
- 2 ripe pears, thinly sliced (such as Bartlett or Bosc)
- 1 cup pecan halves, toasted
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
Time Needed
This refreshing salad takes about 10-15 minutes to prepare, including toasting the pecans and making the dressing. It’s quick to toss together, making it perfect for a last-minute meal or side dish.
Step-by-Step Instructions:
1. Prepare the Salad Base:
Start by placing the fresh baby spinach leaves into a large salad bowl. Make sure the leaves are well washed and dried for the best texture.
2. Add Pears and Pecans:
Arrange thin slices of ripe pear evenly over the spinach. Next, sprinkle the toasted pecan halves on top for a nice crunch.
3. Optional Cheese:
If you like, add the crumbled feta or goat cheese. This adds a creamy, tangy flavor that pairs beautifully with the sweet pears and crunchy pecans.
4. Make the Dressing:
In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and freshly ground black pepper until the dressing is smooth and mixed well.
5. Dress and Toss:
Drizzle the dressing over the salad just before serving. Toss gently to coat the spinach, pears, and pecans evenly without bruising the pear slices.
6. Serve and Enjoy:
Your pear & pecans spinach salad is ready! Serve it immediately to enjoy the fresh textures and flavors at their best.
Can I Use Frozen Spinach for This Salad?
It’s best to use fresh baby spinach for this salad to keep the leaves crisp and vibrant. Frozen spinach is wilted and watery, which won’t give the same fresh texture or appearance.
How Should I Store Leftovers?
Store any leftover salad and dressing separately in airtight containers in the fridge. The salad is best eaten within 1-2 days for freshness. Add dressing just before serving to prevent sogginess.
Can I Substitute the Pecans with Other Nuts?
Absolutely! Walnuts, almonds, or even pistachios make great alternatives. Just toast them lightly to bring out the flavor before adding to the salad.
How Do I Keep Pear Slices from Browning?
To prevent pear slices from turning brown, toss them briefly in a little lemon juice or soak them in cold water with a splash of lemon before adding to the salad.