Pear Spinach Salad with Cranberry-Orange Vinaigrette
Prep Time
20 minutes
Yields
6 servings
Ingredients
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
Salad
- 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)
Directions
For the dressing: 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.
For the salad: 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.