Name: Crunchy Apple, Pear & Spinach Salad with Cranberries, Feta & Toasted Pecans
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Cuisine: American
Ingredients: For the Salad; 6 cups fresh baby spinach (180 g); 1 large crisp apple, thinly sliced (180 g); 1 large ripe pear, thinly sliced (180 g); 1/2 cup dried cranberries (60 g); 1/2 cup crumbled feta cheese (75 g); 1/2 cup pecan halves, toasted and roughly chopped (55 g); 1/4 small red onion, thinly sliced (30 g); 2 tbsp fresh parsley, chopped (8 g); For the Honey Balsamic Dressing; 3 tbsp extra-virgin olive oil (45 ml); 2 tbsp balsamic vinegar (30 ml); 1 tbsp honey (21 g); 1 tsp Dijon mustard (5 g); 1 tbsp fresh lemon juice (15 ml); 1/4 tsp garlic powder (1 g); 1/4 tsp salt (1 g); 1/8 tsp freshly ground black pepper (0.5 g)

Description

A fresh, colourful salad combining crisp apple, juicy pear, tender baby spinach, sweet dried cranberries, creamy feta, and crunchy toasted pecans. A simple honey balsamic dressing adds a bright balance of tangy, sweet, and savoury flavours.

Ingredients

For the Salad

6 cups fresh baby spinach (180 g)

1 large crisp apple, thinly sliced (180 g)

1 large ripe pear, thinly sliced (180 g)

1/2 cup dried cranberries (60 g)

1/2 cup crumbled feta cheese (75 g)

1/2 cup pecan halves, toasted and roughly chopped (55 g)

1/4 small red onion, thinly sliced (30 g)

2 tbsp fresh parsley, chopped (8 g)

For the Honey Balsamic Dressing

3 tbsp extra-virgin olive oil (45 ml)

2 tbsp balsamic vinegar (30 ml)

1 tbsp honey (21 g)

1 tsp Dijon mustard (5 g)

1 tbsp fresh lemon juice (15 ml)

1/4 tsp garlic powder (1 g)

1/4 tsp salt (1 g)

1/8 tsp freshly ground black pepper (0.5 g)

Cook Mode Prevent your screen from going dark

Instructions

1. Place the pecan halves in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool before roughly chopping.

2. Add the fresh baby spinach to a large salad bowl. Add the sliced apple, sliced pear, dried cranberries, crumbled feta, thinly sliced red onion, chopped parsley, and toasted pecans.

3. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, garlic powder, salt, and freshly ground black pepper until smooth and well combined.

4. Drizzle the honey balsamic dressing over the salad just before serving.

5. Gently toss everything together until the spinach, fruit, cranberries, feta, and pecans are evenly coated, taking care not to bruise the delicate fruit.

6. Serve immediately while the apples and pears are crisp and the toasted pecans remain crunchy.

Notes

Choose a crisp apple with a good balance of sweetness and tartness, and use a ripe but still slightly firm pear for the best texture. Keep the skillet at medium heat and stir the pecans frequently because nuts can brown quickly. Dress the salad just before serving to help keep the spinach fresh and the fruit crisp. Slice the apple and pear thinly and evenly so they are easy to eat and distribute throughout the salad. Let the toasted pecans cool completely before adding them so they maintain their crunch. Another crumbly cheese can be substituted for feta if preferred. The individual salad components can be prepared ahead of time, but keep the dressing separate until just before serving. The honey balsamic dressing can be made ahead and kept covered. Whisk it again before using. Serve as a refreshing side dish with roasted vegetables, grilled chicken, sandwiches, or other light main dishes. For the best presentation, arrange the spinach and toppings in a wide serving bowl or platter and drizzle with the dressing immediately before serving.

Prep Time: 15 minutes
Cook Time: 4 minutes
Category: Salad
Method: No-Cook
Cuisine: American