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Spinach Salad with Pears & Candied Pecans

 Spinach Salad with Pears & Candied Pecans
A tasty combination of pears, blue cheese and spinach make this salad a standout. The sugared pecans add a nice crunch and a bit of sweetness. If you like poppy seeds, feel free to add some to the vinaigrette.—Tamara Stimpson, Zephyr, Ontario
12 ServingsPrep/Total Time: 30 min


  • 1 tablespoon butter
  • 3 tablespoons brown sugar
  • 1 cup pecan halves
  • 2/3 cup canola oil
  • 1/2 cup sugar
  • 1/3 cup lemon juice
  • 3 tablespoons finely chopped red onion
  • 1 teaspoon salt
  • 2 packages (6 ounces each) fresh baby spinach
  • 2 medium pears, peeled and cubed
  • 3/4 cup crumbled blue cheese


  • In a small heavy skillet, melt butter. Add brown sugar; cook and stir
  • over medium heat until dissolved. Add pecans; cook for 3-5 minutes
  • or until toasted, stirring frequently. Spread onto foil to cool.
  • In a small bowl, whisk the oil, sugar, lemon juice, onion and salt;
  • set aside. Just before serving, in a large salad bowl, combine the
  • spinach, pears, cheese and candied pecans. Drizzle with dressing and
  • toss to coat. Yield: 12 servings.
Nutritional Facts: 1 cup equals 281 calories,

2 of 2

Spinach Salad with Pears & Candied Pecans (continued)

Nutritional Facts: 22 g fat (4 g saturated fat), 9 mg cholesterol, 345 mg sodium, 19 g carbohydrate, 2 g fiber, 4 g protein.