Autumn Spinach Salad Recipe
Autumn Spinach Salad Recipe photo by Taste of Home

Autumn Spinach Salad Recipe

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For a company-special dish, whip up this simple homemade dressing the night before and toss with salad just before serving. —Greta Igl, Menomonee Falls, Wisconsin
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 1 package (6 ounces) fresh baby spinach
  • 1 medium pear, sliced
  • 1 celery rib, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • Dash hot pepper sauce

Nutritional Facts

1 cup: 173 calories, 13g fat (1g saturated fat), 0mg cholesterol, 127mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 1g protein


  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Yield: 6 servings.
Originally published as Autumn Tossed Salad in Simple & Delicious October/November 2011, p51

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Reviewed Jan. 9, 2016

"Made salad as written. Very good."

Reviewed Oct. 26, 2014

"This is one of my husband's favorites! Last time I made it, I added cubed Gouda and crumbled tomato and basil feta cheese. The flavors are out of this world!!"

Reviewed Nov. 11, 2013

"excellent recipe. I used apple instead of pear and walnuts in place of pecans. Very good flavor. I will certainly used this for family dinners."

Reviewed Nov. 10, 2013

"Great flavor and so easy. I only use 1 Tablespoon of sugar - the pear and cranberries add sweetness to the mix. Will make this often!"

Reviewed Nov. 18, 2012

"I don't put any celery in since my son doesn't like raw celery. I like sliced raw white button mushrooms with my spinach salads so I add that instead. I also decrease the sugar a bit since it is a tad sweet for our tastes. Otherwise this is definitely a keeper!"

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