Spinach Salad with Pears & Candied Pecans Recipe

Spinach Salad with Pears & Candied Pecans Recipe
Spinach Salad with Pears & Candied Pecans Recipe photo by Taste of Home
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Spinach Salad with Pears & Candied Pecans Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min

Ingredients

  • 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

Directions

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.
Originally published as Spinach Salad with Pears & Candied Pecans in The Taste of Home Cookbook 2011, p57

Nutritional Facts

1 cup: 281 calories, 22g fat (4g saturated fat), 9mg cholesterol, 345mg sodium, 19g carbohydrate (15g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Spinach Salad with Pears & Candied Pecans in The Taste of Home Cookbook 2011, p57

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