Cooking & Recipe

Pear Spinach Salad with Cranberry Orange Vinaigrette

Pear Spinach Salad with Cranberry Orange Vinaigrette



  •  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)


  1. For the dressing:
  2. 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.
  3. For the salad:
  4. 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