Spinach Pear Salad

I personally think that Spinach gets a bad rap. I remember growing up a lot of people I knew would not eat it. Of course if you’re talking about canned spinach, I can understand the hesitation. However, a fresh bunch of spinach is absolutely wonderful! I personally love how well spinach can be paired with fruit. One of my favorite salads is a Spinach Nectarine Salad, absolutely wonderful!

I created this salad for lunch and absolutely loved it! I have a few additions you can make listed at the end, mix and match or add all of them! I also try to make my own vinaigrette as they don’t have as many artificial ingredients as are found in stores.

Spinach Pear Salad

First you’ll need two cups of spinach (torn into bite sized pieces if the leaves are large.)
You’ll also need half of a pear
Remove the core,
and chop into pieces. Add the pear to the salad.
You can either top with a store bought dressing, or make a Raspberry, Pomegranate Vinaigrette.
Combine 1 Tbsp Olive Oil, 1/2 tsp pomegranate vinegar, 1/2 tsp raspberry vinegar,
If you don’t have raspberry or pomegranate vinegar, you can use cider vinegar or red wine vinegar.
also add 1/2 tsp lime juice and 1 tsp honey.
Mix well.
Drizzle vinaigrette over salad. (I only used about 1 tablespoon.)
You can also add 1 oz walnuts and 1/8 cup cranberries to mix things up a bit. If you want to add some cheese (cheese happens to be a staple in my house) I would suggest Gorgonzola or Feta.

About This Author

PhotobucketCrystal (Crystal’s Cozy Kitchen) is a mom to an active 2 year old son. Since becoming a mom she has learned just how hard it can be to get a toddler to eat healthy. She has always loved to cook and believes that while eating healthy your taste buds should not suffer and neither should your bank account. Crystal is a firm believer in the Family Table and loves to sit down to dinner with her husband and son as often as their schedules permit.

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Growing up in a rural area in Utah she learned to love comfort food, but now realizes that most comfort foods can be made healthier. During her childhood she feels that vegetables were almost an afterthought to preparing meals and wants to have them take a more central role on the table.

She and her family have moved 6 times in the last 5 years, lived in two different states and will be moving again once her husband finishes his Masters Degree. She can understand the varying situations of home cooks as she has lived in apartments with small stoves/ovens, no counter space, hardly any cabinets as well as lived in areas where it is impossible to find some ingredients in local stores.

Crystal also blogs at Crystal’s Cozy Kitchen

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  • Cascia , March 14, 2011

    That sounds so delicious! I might have to try this recipe.

    Crystal, you still need to send me your biography so I can put it up here.

  • French Furniture Uk , May 3, 2011

    I like the first one because you have a better choice to choose from. But it depends on time of day also. But I would choose that one and go with selections of.

  • Hen Weekend , May 17, 2011

    I really love this post.I want to make 2 kinds of pasta – pesto and olive oil w/ garlic; I'm not sure what kind of salad to make. Can I cook the pasta ahead of time? What's a good way to make garlic bread? Thanks

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