Pear & Pecans Spinach Salad is a fresh and crunchy mix that brings together sweet, nutty, and leafy flavors in every bite. The tender spinach leaves create a perfect green base, while juicy slices of pear add a burst of natural sweetness. Toasted pecans give the salad a wonderful crunch and a rich, buttery taste that you’ll love.
I always enjoy making this salad because it feels like a little bit of sunshine on your plate. I like to toss everything with a light vinaigrette that adds just the right touch of tang without overpowering the delicate flavors. It’s a simple combination, but those sweet pears and crunchy pecans make it special every time.
One of my favorite ways to serve this salad is alongside grilled chicken or fish, making it a perfect light lunch or dinner. It’s also great as a fresh side at a family gathering or picnic. Whenever I share this recipe with friends, they’re surprised by how such easy ingredients can come together for such a refreshing and satisfying salad experience.
Key Ingredients & Substitutions
Baby Spinach: Choose fresh, tender baby spinach for the best texture and mild flavor. If you don’t have spinach, baby kale or mixed greens work nicely too.
Pear: Use a ripe but firm pear like Bosc or Anjou so it slices easily and holds its shape. If you can’t find pears, try apple slices for a similar crunch and sweetness.
Pecans: Toasting pecans brings out their nutty flavor and adds crunch. Walnuts or almonds are good substitutes if you prefer or have allergies.
Goat Cheese: This adds a creamy tangy note. Feta or blue cheese can be used instead for slightly different flavors. For a vegan option, omit cheese or use a plant-based alternative.
Pomegranate Seeds: They add a pop of color and sweet-tart flavor. If unavailable, dried cranberries or fresh orange segments can add similar brightness.
How Do I Toast Pecans Perfectly Without Burning?
Toasted pecans really enhance the salad but can burn quickly if you’re not watching. Here’s how to get them just right:
- Heat a dry skillet over medium heat.
- Add pecans and stir often to toast evenly.
- Toast for 3-5 minutes until fragrant and slightly darker.
- Remove immediately from the pan to stop cooking.
Keep a close eye and stir regularly — pecans can go from toasted to burnt fast. Toasting in the oven at 350°F for 6-8 minutes is another easy option.
Equipment You’ll Need
- Large salad bowl – I find it easiest for tossing everything together evenly.
- Whisk or small mixing spoon – for mixing the dressing smoothly.
- Small skillet – perfect for toasting the pecans until golden and fragrant.
- Knife and cutting board – to slice the pear thinly and prepare the ingredients.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for different crunch and flavor profiles.
- Add slices of grilled chicken or turkey to make it more filling.
- Include dried cranberries or chopped dried apricots for extra sweetness.
- Use balsamic vinegar instead of apple cider vinegar for a deeper tang.
Pear & Pecans Spinach Salad
Ingredients You’ll Need:
For the Salad:
- 5 cups fresh baby spinach leaves, washed and dried
- 1 large ripe pear, thinly sliced
- ½ cup pecans, toasted
- ¼ cup crumbled goat cheese or feta cheese
- ¼ cup pomegranate seeds
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
How Much Time Will You Need?
This salad is quick and easy to make! It takes about 10 minutes to prepare, including toasting the pecans and slicing the pear. There’s no cooking or resting time, so you can enjoy it right away.
Step-by-Step Instructions:
1. Toast the Pecans:
Heat a dry skillet over medium heat. Add the pecans and toast them, stirring often, for about 3-5 minutes until they become fragrant and lightly browned. Remove from heat and set aside to cool.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and black pepper until the mixture is smooth and well combined.
3. Assemble the Salad:
In a large salad bowl, add the spinach leaves, thinly sliced pear, toasted pecans, crumbled goat cheese, and pomegranate seeds. Drizzle the dressing over the salad and gently toss everything together to coat evenly.
4. Serve and Enjoy:
Transfer the salad to plates or a serving bowl. If you like, sprinkle extra pecans or cheese on top for decoration. Serve immediately to enjoy the crisp, fresh flavors!
Can I Use Frozen Spinach for This Salad?
It’s best to use fresh baby spinach for this salad to maintain the crisp texture and vibrant flavor. Frozen spinach tends to be too soft and watery once thawed, which can make the salad soggy.
What Can I Substitute for Pears?
If you don’t have pears, crisp apples like Honeycrisp or Fuji work well as a substitute. They provide a similar sweetness and crunch. Just slice them thinly and toss them in right before serving.
How Should I Store Leftovers?
If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1 day to keep the spinach fresh and prevent sogginess.
Can I Make the Dressing Ahead of Time?
Yes! The dressing can be made a day ahead and stored in the fridge in a sealed jar. Give it a good shake or stir before tossing it with the salad.