Spinach Pear Salad (with Balsamic Dijon Dressing)

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This spinach pear salad is fresh, flavorful, and surprisingly satisfying (even if you're not usually a salad person).

With crisp baby spinach, juicy ripe pears, tangy goat cheese, and toasted pecans tossed in a light balsamic Dijon dressing, it's simple to make and tastes restaurant-worthy.

A wooden bowl filled with spinach pear salad with pecans, topped with crumbled goat cheese, and balsamic dressing. There are salad tongs resting on the side.

Recipe Highlights

Servings: 4 side salads or 2 main salads
Time Commitment: About 15 minutes
Effort Required: Very easy
Special Equipment: Large mixing bowl
Ingredient Complexity: Made with everyday grocery staples
Dietary Notes: Vegetarian. Omit the nuts if desired.

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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Recipe Highlights
The Story Behind This Dish
Ingredients & Substitutions
Choosing the Right Pears
Variations to Try
How to Make Spinach Pear Salad
Tips for Success
Make-Ahead & Storage Tips
When to Serve This Salad
Frequently Asked Questions
Recipe Card

The Story Behind This Dish

I've been making this spinach pear salad with pecans for years, ever since I first tried it at a friend's house.

It quickly became my go-to 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.

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:

Overhead view of labeled ingredients for a spinach pear salad, including baby spinach, goat cheese, black pepper, salt, Dijon mustard, olive oil, pecans, balsamic vinegar, and fresh pears arranged on a dark wooden surface.

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. White wine vinegar is another option.
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!

An illustration of a yellow light bulb that looks like it's turned on.

Time-Saving Tip:

Feel free to use your favourite store-bought vinaigrette instead of making your own dressing.

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.

No need 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 texture.

Variations to Try

Add protein: Top with grilled chicken, salmon, or chickpeas.
Add dried fruit: Cranberries or cherries bring extra sweetness.
Include pomegranate: Adds color and juicy pops.
Try different greens: Mix in arugula for a peppery bite or use a spring mix.

How to Make Spinach Pear Salad

This salad is quick and easy to prepare, using just a handful of fresh ingredients.

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A small glass jar filled with homemade balsamic Dijon vinaigrette, showing its rich brown color

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.

Roasted pecans in a white skillet for delicious snack, dessert topping or baking ingredient.

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.

A pair of hands slicing a ripe pear into thin wedges on a wooden cutting board, with the cored fruit, spoon, and seeds nearby.

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.

A person sprinkling chopped pecans over a wooden bowl filled with fresh spinach pear salad.

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.

A wooden bowl filled with spinach pear salad topped with crumbled goat cheese, toasted pecans, and balsamic Dijon vinaigrette, with salad tongs resting on the side.

When to Serve This Salad

Weeknight dinners: Pairs well with chicken, salmon, or pasta.
Holiday meals: Pears, goat cheese, and pecans feel festive.
Potlucks: Bring the components and assemble on site.
Fall and winter entertaining: Pears are in season, so flavour is at its best.

Frequently Asked Questions

Can I use a different vinegar?

Yes. Apple cider vinegar or white wine vinegar can work. If you use a more acidic vinegar, add a touch of honey or maple syrup for balance.

What if I don't have Dijon mustard?

You can skip it. The dressing may separate faster, so shake or whisk well before using.

If you make this spinach pear salad, I'd love to hear how it turned out! Leave a comment below or tag me on Instagram so I can see your version.

Recipe Card

A wooden bowl filled with spinach pear salad topped with crumbled goat cheese, toasted pecans, and balsamic vinaigrette, with salad tongs resting on the side.

Spinach Pear Salad with Balsamic Dressing

Recipe By: Shareba Abdul

4.2 from 52 votes

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Servings: 4 Servings

Prep Time: 15

Total Time: 15

This fresh and flavorful spinach pear salad is tossed with juicy pears, creamy goat cheese, and crunchy toasted pecans, then finished with a tangy balsamic Dijon dressing. It's quick to make, beautiful to serve, and perfect for fall dinners or holiday meals.

Course: Salad

Cuisine: Canadian

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