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PointsPlus Spinach Salad with Pears, Almonds, and Cranberries Recipe


Spinach Salad with Pears, Almonds, and Cranberries

Ripe, juicy pears can make just about any salad pop with sweet, fruity flavor, and cranberries contribute their unmistakable tang to a spinach salad with verve and flair.


  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 teaspoons coarse ground mustard
  • 2 teaspoons pancake syrup, preferably maple-flavored
  • 2 teaspoons minced shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces fresh baby spinach
  • 1 large ripe red pear, cored and sliced thinly into 12 pieces
  • 6 tablespoons dry-roasted unsalted chopped almonds
  • 1/4 cup dried cranberries


In a small bowl, whisk together the vinegar, water, oil, mustard, syrup, shallot, salt, and pepper until blended. Pour ¼ cup of the dressing into a large bowl. Add the spinach and toss until coated.

Arrange 2 cups of dressed spinach on each of 4 salad plates. Top each with 3 pear slices and then sprinkle each with 1 ½ tablespoons of the almonds and 1 tablespoon of the dried cranberries. Drizzle each salad with about 1 tablespoon of the remaining dressing and serve.