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Autumn Spinach Salad

10 reviews
Total Time
Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Greta Igl, Menomonee Falls, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2022

For a company-special dish, whip up this simple homemade dressing the night before and toss with autumn salad just before serving. —Greta Igl, Menomonee Falls, Wisconsin

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Test Kitchen Approved

Autumn Spinach Salad

10 reviews
Prep Time 10 min
Yield 6 servings

Ingredients

  • 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
  • VINAIGRETTE:
  • 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
Text Ingredients

Directions

  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.

Nutrition Facts

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

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