This spinach pear salad is fresh, flavourful, and surprisingly satisfying.
With crisp baby spinach, juicy ripe pears, tangy goat cheese, and toasted pecans tossed in a light balsamic Dijon mustard dressing, it's simple to make but tastes like something you'd order in a nice restaurant.
Recipe Highlights
- Servings: 4 side salads or 2 main salads
- Time Commitment: About 15 minutes
- Effort Required: Very easy
- Special Equipment: Large mixing bowl
- Dietary Notes: Vegetarian. Omit the nuts if desired.
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Amazing! So simple but one of the best salads. You would pay good money for a salad like this in a restaurant. Delicious! - Jocelyne
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Ingredients & Substitutions
This pear and spinach salad recipe is simple but full of flavour.
Here's what goes into my salad, along with a few easy swaps you can make if needed:
- Baby spinach: Tender and mild, it's the perfect base for this salad. If you prefer a peppery kick, arugula works well too.
- Ripe pears: Bartlett pears are my favourite because they're juicy and sweet, but Bosc or Anjou pears are also excellent options. They're firmer and hold their shape better once sliced.
- Pecans: Toasted pecans add a rich, nutty crunch. If you're avoiding nuts, you can omit them or substitute sunflower or pumpkin seeds instead. Walnuts are another classic option.
- Goat cheese: This adds a creamy, tangy contrast to the sweetness of the pears. Feta or blue cheese will also work if that's what you have on hand.
- Olive oil: I like the subtle flavour of olive oil in the dressing, but avocado oil is a great alternative.
- Balsamic vinegar: Regular balsamic adds depth and sweetness, but white balsamic vinegar will give you a lighter, slightly brighter flavour. There are many delicious vinegars out there, though, so feel free to use your favourite (but maybe not regular white vinegar, as it's quite harsh).
- Dijon mustard: This helps the dressing emulsify so it stays blended instead of separating.
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
Choosing the Right Pears
Pears make a big difference in this spinach pear salad. Bartlett pears are soft and juicy, while Bosc or Green Anjou stay firmer and offer a slightly bolder flavour.
Any ripe pear will work; just make sure it's sweet and juicy but not so soft that it falls apart when sliced.
You don't have to peel them, unless the skin is tough. It adds fibre and saves time. Just wash them well. If pears are out of season, peeling can help improve the texture.
Time-Saving Tip:
Feel free to use your favourite store-bought vinaigrette instead of making your own dressing.
Variations to Try
- Add protein: Top with grilled chicken, salmon, or chickpeas.
- Add dried fruit: Cranberries or cherries bring extra sweetness.
- Include pomegranate: Adds colour and juicy pops.
- Try different greens: Mix in arugula for a peppery bite or use a spring mix. If you enjoy hearty greens, you might also like my summer kale salad.
- Swap the fruit: In the summer months, I swap in fresh berries for the pear to make a spinach berry salad.
Why I Make This Recipe
I've been making this spinach pear salad with pecans for years, ever since I first tried it at a friend's house.
It has quickly become one of my go-to salad recipes whenever I want something that feels a little fancy but still comes together quickly.
The sweet pears, creamy goat cheese, and crunchy toasted pecans balance each other beautifully, and the mild spinach lets those flavours shine.
A simple balsamic Dijon dressing ties everything together with just enough acidity to keep the salad fresh and bright without overwhelming it.
How to Make Spinach Pear Salad
This salad is quick and easy to prepare, using just a handful of fresh ingredients.
Step 1: Make the Dressing
Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until smooth. (Or shake everything in a jar.) The mustard helps keep the dressing blended.
Step 2: Toast the Pecans
If not already toasted, heat them in a dry skillet over medium heat, stirring often, for 3-5 minutes until fragrant and lightly browned. Let cool, then roughly chop.
Step 3: Slice the Pears
Slice them into thin wedges, leaving the skin on (unless it's tough). Aim for slices about ½ inch thick so they hold their shape in the salad without breaking apart.
Step 4: Assemble the Salad
In a large bowl, add the baby spinach and chopped pecans. Drizzle in a few spoonfuls of dressing and toss gently to coat the leaves evenly. Add the pear slices and cheese to finish.
Tips for Success
- Use less dressing than you think you need. You can always add more to your plate, but overdressing makes the salad soggy.
- Dress just before serving. Too early and the spinach will wilt.
- Toast the pecans. It adds deeper flavour and a better crunch.
- Choose ripe pears. Underripe pears are hard and bland, so look for ones that give slightly when pressed near the stem.
- Save time with simple prep. You don't need to peel the pears unless the skin is tough; just wash and slice. Pre-washed spinach and pre-toasted nuts can make prep even faster.
- Prep components ahead. Make the dressing and toast the nuts in advance, but slice the pears just before serving.
Make-Ahead & Storage Tips
- Dressing: Make up to a week ahead. Store in the refrigerator and shake before using.
- Pecans: Toast up to 3 days ahead and store in an airtight container.
- Pears: Slice no more than 2 hours before serving. Toss with a little lemon juice if prepping early.
- Assembled salad: Best eaten immediately. Store undressed components separately for up to 2 days.
Serve With
While this salad is great on its own as a light lunch, I often serve it as a side dish with grilled or baked chicken or salmon for dinner. It's also a nice first course before a pasta main course!
Frequently Asked Questions
Yes. Apple cider vinegar or any other mild vinegar can work. If you use a more acidic vinegar, add a touch of honey or maple syrup for balance. Avoid plain white vinegar because the flavour is harsh.
You can skip it. The dressing may separate faster, so shake or whisk well before using.
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Recipe Card
Spinach Pear Salad with Balsamic Dressing
Ingredients
For the Dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- salt and pepper, , to taste
For the Salad:
- 8 cups baby spinach, washed and dried
- ½ cup pecans
- 2 large ripe pears, washed
- ⅓ cup plain goat cheese, crumbled
Instructions
For the Dressing:
- Place all the dressing ingredients in a small bowl and whisk until combined. Alternatively, add them to a mason jar, screw the lid on tightly, and shake until emulsified.
For the Salad:
- Toast the pecans: Place the pecans in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and lightly browned. Remove from the pan and let cool, then roughly chop.
- Slice the pears: Slice pears into wedges, leaving the skin on if it's tender. If the skin feels tough, peel before slicing.
- Assemble the salad: In a large bowl, add spinach and chopped pecans. Drizzle in a few spoonfuls of dressing and toss gently to coat the leaves evenly.
- Add the pears: Gently toss the sliced pears into the salad, being careful not to break them. Top with crumbled goat cheese.
- Finish and serve: Divide the salad among plates and drizzle with more dressing if desired. Serve immediately.
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Notes
- Pears: Bartlett pears are juicy and sweet, while Bosc or Anjou are firmer and hold their shape better. You don't need to peel them unless the skin is tough.
- Nuts: Toasting the pecans brings out their flavour. For a nut-free salad, use roasted pumpkin or sunflower seeds instead.
- Make-Ahead: You can prep the dressing and toast the nuts up to 3 days in advance. Wait to slice the pears and dress the salad until just before serving.
- Variations: Swap goat cheese for feta or blue cheese, or add dried cranberries for a sweet pop of flavour.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate provided as a courtesy and will vary based on the specific ingredients used. For exact values, use your preferred nutritional calculator with the products you're using.
Private Notes
Have you made this recipe?
Let us know how it turned out in the comments!About Shareba
Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. She is also a member of the International Association for Culinary Professionals and tests every recipe on this website in her own kitchen. Learn more →
Tori says
A tasty and easy way to eat some fruit and veg, what’s not to love? I used the blue cheese variation, and tossed in some pomegranate seeds for a fruity pop. Thanks for a great salad option!
Shareba says
That combination sounds delicious! Thanks for sharing!