Spinach Pear Salad with Balsamic Dressing

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.

4.18 from 52 votes

Spinach Pear Salad with Balsamic Dressing

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.

Prep Time15

Total Time15

Servings: Servings

Author: Shareba Abdul

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.

Notes

Pears: Bartlett pears are juicy and sweet, while Bosc or Anjou are firmer and hold their shape better. No 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 ahead. 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 twist.
Serving Idea: This salad pairs beautifully with roast chicken, salmon, or pasta and makes a simple but elegant holiday side.

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