This easy spinach salad with pears is both sweet and savory. Fresh baby spinach is mixed with red anjou pears, pomegranate seeds, caramelized pecans and gorgonzola cheese, then finished off with a homemade pomegranate vinaigrette dressing.
This post was originally published in January 2018 and has been updated for content.
Spinach is one of my favorite things to use when making a salad. I love the light texture and flavor and it pairs so well with a variety of ingredients. This salad is perfect for the holiday season and during the fall and winter months.
Serve this fresh salad with roast chicken, some roasted garlic mashed potatoes and roasted brussels sprouts!
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🥬 Ingredient notes
- Spinach - Fresh baby spinach is best for this salad as the leaves are more tender and have a sweeter flavor. Regular spinach will also work if that is what you have on hand.
- Pomegranate - Both pomegranate seeds (also called arils) and pomegranate juice are used in this salad. You can purchase seeds already removed from the pomegranate for easier prep or you can do it yourself. Both the seeds and arils are usually readily available in the produce department between the months of October and January.
- Gorgonzola - I love the sharp, creamy flavor of gorgonzola cheese and it pairs excellent with the pecans, pomegranate and pears. If you cannot find gorgonzola cheese, blue cheese crumbles can be used instead.
- Pecans - Chopped pecan pieces are mixed with butter and sugar and cooked until caramelized to add a bit of sweetness and crunch. For less sugar, plain chopped pecans can be used instead.
📋 Substitutions and variations
- Nuts - Sliced almonds or chopped walnuts can be caramelized instead of the pecans. The nuts can also be eliminated for a nut free salad.
- Fruit - Sliced apples can be used instead of pears or fresh berries could also be added.
- Cheese - If you aren't a fan of gorgonzola or blue cheese, crumbled goat cheese or feta cheese could also be used as a substitute. For a dairy free version of this salad, simply eliminate the cheese.
- Big Salad - To bulk this salad up a bit for an entree type dish, add grilled chicken strips, grilled shrimp or even salmon.
🔪 Step by step instructions
First, combine the chopped pecan pieces with the butter and sugar in a pan over medium heat. Cook, while stirring occasionally until the sugar is caramelized and the pecans are browned. Next, layer the spinach, pears, pomegranate seeds, cheese and pecans on a platter or in a bowl.
In a mason jar or small container with a lid, combine the oil, balsamic, juice, salt and pepper and shake vigorously to combine. Serve the salad with the dressing on it or on the side!
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- When caramelizing the pecans, make sure to keep them on medium heat or lower so they don't burn. Stir the pecans frequently during cooking to help with even cooking.
- When layering the salad, start with half of the spinach and then layer on half of the ingredients. Top with the remaining spinach and toppings to make sure the ingredients are layered throughout.
- The salad can be dressed right away or the dressing can be served on the side. If the salad will be out for a while or if you expect leftovers, it's best to serve the dressing on the side so it doesn't get soggy.
🥡 Storage instructions
The salad will keep for a day or two when stored in an airtight container in the refrigerator, if it is not dressed. If the salad is dressed, it can be stored in the airtight container in the refrigerator for up to 1 day.
🥗 More salad recipes
If you loved this recipe for my easy spinach salad with pomegranate and pears, check out these other tasty salads that I know you will love too!
📖 Recipe
Easy Spinach Salad with Pears
Ingredients
Caramelized Pecans
- 2 ounces chopped pecans pieces
- 2 Tablespoons granulated sugar
- ½ Tablespoon unsalted butter
Spinach Salad
- 8 ounces fresh baby spinach
- 1 medium red anjou pear cored and sliced thinly
- 2 ounces gorgonzola cheese crumbled
- 4 ounces pomegranate seeds
Pomegranate Vinaigrette Dressing
- 2 Tablespoons balsamic vinegar
- 4 Tablespoons extra virgin olive oil
- ½ cup pomegranate juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Caramelized Pecans
- Combine the chopped pecans, butter and sugar in a small pan over medium heat. Cook while stirring continuously until the sugar is caramelized and the pecans are slightly browned, about 4-5 minutes.
Spinach Salad
- On a large platter or in a bowl, layer half of the spinach, with half of the sliced pear, gorgonzola cheese, pomegranate seeds and candied pecans. Repeat with remaining layer of spinach and then toppings.
Pomegranate Vinaigrette Dressing
- In a mason jar or small container with a lid, combine vinegar, oil, juice, salt & pepper. Place the lid on tightly and shake vigorously until well combined. Serve dressing on top of the salad or on the side.
Notes
- Use baby spinach instead of regular spinach for a more sweet and tender flavor.
- Either prepackaged pomegranate seeds (or arils) can be used or they can be removed from a whole pomegranate.
- When caramelizing the pecans, make sure to keep them on medium heat or lower so they don't burn. Stir the pecans frequently during cooking to help with even cooking.
- When layering the salad, start with half of the spinach and then layer on half of the ingredients. Top with the remaining spinach and toppings to make sure the ingredients are layered throughout.
- The salad can be dressed right away or the dressing can be served on the side. If the salad will be out for a while or if you expect leftovers, it's best to serve the dressing on the side so it doesn't get soggy.
Substitutions and Variations
- Nuts - Sliced almonds or chopped walnuts can be caramelized instead of the pecans. For less sugar, use regular chopped pecan pieces. The nuts can also be eliminated for a nut free salad.
- Fruit - Sliced apples can be used instead of pears or fresh berries could also be added.
- Cheese - Crumbled blue cheese, goat cheese or feta cheese can be used as a substitute. For a dairy free version, simply eliminate the cheese.
- Big Salad - To bulk this salad up, add grilled chicken strips, shrimp or salmon.
Sylvie
There is a similar salad I made a few times and that was a great success, with arugula & spinach, pears, parmesan cheese and walnuts. Delicious! Love the pomegranate, it looks really yum
Amanda
Thank you Sylvia! Arugula is one of my favorites too, that sounds great!