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Autumn Spinach Salad Recipe

Autumn Spinach Salad Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Autumn Spinach Salad

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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!"

Reviewed Apr. 25, 2012

"We have made this several times, changing the fruit and once substituting celery see for the celery. Always good. I think it is the dressing that puts it over the top. We have decreased the sugar in the dressing as we found it too sweet."

Reviewed Nov. 20, 2011

"Great flavor. Forgot the celery when I made it and it was still good."

Reviewed Nov. 19, 2011

"Tried this as a possibility for Thanksgiving. The flavor was WONDERFUL and it looks pretty. I am using this recipe for Thanksgiving."

Reviewed Oct. 30, 2011

"Made this last night and it was amazing!!! We did not have canola oil so used extra virgin olive oil instead and it was soooo good!!!"

Reviewed Oct. 24, 2011

"Loved it! Would definitely make again!"

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