Spinach Salad with Pears, Cranberries, and Candied Pecans is more than just a refreshing autumnal salad; it’s a vibrant celebration of fall flavors, making it the perfect addition to your holiday menu, especially Thanksgiving!
The typical holiday feast, particularly the Thanksgiving table, often overflows with rich, carb-heavy dishes. Think creamy mashed potatoes, savory stuffing, luscious salads drenched in sweetened whipped cream, fluffy dinner rolls, decadent pies, and an array of other comforting yet calorically dense options. While these traditions are cherished, incorporating lighter, fresher elements can create a beautifully balanced meal that satisfies without overwhelming. This is where a truly exceptional **Fall Salad Recipe** shines, offering a delightful counterpoint with its fabulous autumn flavors and vibrant textures. Our Spinach Salad, with its medley of sweet pears, tart cranberries, and crunchy candied pecans, all brought together by a homemade maple vinaigrette, promises to be a memorable and healthier centerpiece for any fall gathering.
Why This Autumn Spinach Salad is a Must-Make This Season
This Spinach Salad with Pears, Cranberries, and Candied Pecans isn’t just another side dish; it’s a thoughtful culinary creation designed to elevate your autumn and holiday dining experiences. Here are compelling reasons why this recipe deserves a prime spot on your table:
- Exquisite Flavor Harmony: The salad is exquisitely tossed with a homemade maple vinaigrette, a dressing that perfectly marries the tang of vinegar with the rich sweetness of pure maple syrup. This creates a nuanced flavor profile that complements every ingredient, from the delicate spinach to the robust pecans. It’s a dressing so delicious, it’s bound to become a new favorite.
- A Healthy Balance to Heavy Meals: Fall and winter holidays are notorious for their rich, often carb-heavy menus. A vibrant green salad like this offers a much-needed balance. It provides essential nutrients, fiber, and a refreshing lightness that can help offset the richness of other holiday staples, allowing guests to enjoy the feast without feeling overly weighed down. It’s the perfect way to incorporate a healthier, yet still utterly delicious, component into any large meal, especially Thanksgiving.
- Unforgettable Taste Experience: Beyond its health benefits, the sensory experience of this salad is truly memorable. The combination of crisp baby spinach, juicy firm pears, chewy dried cranberries, and the irresistible crunch of candied pecans, all enrobed in that incredible maple dressing, creates a symphony of textures and flavors in every bite. It’s sophisticated enough for a formal dinner yet approachable for a casual gathering.
- Visually Stunning Presentation: With its medley of green, red, and golden hues, this salad is as beautiful to look at as it is to eat. It adds a pop of natural color and elegance to any buffet or dinner table, making it an instant crowd-pleaser and a conversation starter.
- Surprisingly Easy to Prepare: Despite its gourmet appeal, this Spinach Pear Salad is straightforward to make. The components—dressing, candied pecans, and salad assembly—can be prepared efficiently, making it an ideal choice for busy holiday hosts who want to impress without stress.
Ingredient Notes and Expert Selection Tips
Crafting the perfect Spinach Salad with Pears, Cranberries, and Candied Pecans begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the desired balance of flavors and textures. Here’s a detailed look at the ingredients and how to choose and prepare them for optimal results:
- Kitchen Staples: You’ll need extra virgin olive oil for the dressing, kosher salt and freshly ground black pepper to season, and brown sugar and butter for candying the pecans. These foundational items ensure the core flavors are robust and well-rounded.
- Balsamic Vinegar: The quality of your balsamic vinegar significantly impacts the dressing. I highly recommend investing in an 18-year-old aged balsamic. Its sweetness and syrupy consistency are unparalleled, contributing a depth of flavor that ordinary balsamic cannot match. This small upgrade will make a world of difference in your vinaigrette.
- Whole Grain Mustard: A good quality whole grain mustard, like Grey Poupon, adds a piquant, slightly textured element to the dressing. Its subtle heat and granular texture help emulsify the vinaigrette and provide a wonderful complexity that complements the maple syrup.
- Maple Syrup: This is a star ingredient for the dressing. Always use pure, real maple syrup (preferably Grade A Dark Robust Taste or Amber Rich Taste) for its authentic, natural sweetness and distinctive flavor. Avoid artificially flavored syrups, which can diminish the overall quality of the dressing.
- Pecan Halves: These nuts provide a crucial crunch and nutty flavor. For the freshest taste, ensure your pecan halves are plump and fragrant. If they seem a bit stale or lack vibrant flavor, gently toasting them in a dry, nonstick pan for a few minutes (until aromatic) can bring out their essential oils and enhance their natural richness, making your candied pecans even more delicious.
- Red Onion: Red onion adds a sharp, zesty bite that contrasts beautifully with the sweetness of the other ingredients. However, if you find raw onion too potent, refer to our “Recipe Tips” section below for a trick to mellow its flavor.
- Dried Cranberries (Craisins): These jewel-toned berries offer a delightful tartness and chewy texture. If your dried cranberries seem a little hard or past their prime, a quick rehydration can revive them. Simply place them in a bowl and pour some hot water (from a teapot or kettle) over them for a few minutes. Drain thoroughly before adding to the salad. Dried cherries also make a fantastic substitute, offering a similar sweet-tart profile.
- Baby Spinach: The foundation of our salad, baby spinach is chosen for its tender leaves and delicate stems, which are far more palatable than mature spinach. There’s no need to remove stems unless you encounter particularly thick ones, in which case a quick snip will suffice. Ensure your spinach is fresh, crisp, and thoroughly washed.
- Firm Pears: Bosc or Bartlett pears are ideal for this salad due to their firm texture and sweet-tart flavor, which holds up well when sliced. Select pears that are ripe but still firm to the touch; avoid overly soft or bruised fruit. Quarter, core, and slice them thinly just before serving to minimize browning (oxidation). For tips on preventing this, see our “Recipe Tips.”
Step-by-Step Guide: Crafting Your Autumn Spinach Salad
Creating this flavorful Spinach Salad is a straightforward process, broken down into three main components: preparing the maple vinaigrette, candying the pecans, and assembling the salad. Follow these steps for a perfect autumn dish:
Recipe Tips for Success and Variations
Mastering this Spinach Salad is easy with a few expert tips. These suggestions will help you achieve the best flavor and texture, prevent common issues, and even customize the salad to your liking:
- Dressing Customization: While the maple vinaigrette is a new favorite and incredibly tasty, feel free to experiment! This dressing base is quite versatile. You can adjust the sweetness by adding a touch more maple syrup or the tanginess with extra balsamic vinegar. For a different flavor profile, consider adding a pinch of dried herbs like thyme or a tiny dash of cinnamon for an even deeper autumnal feel.
- Nut Variety: Don’t feel limited to pecans. Walnuts or hazelnuts would also be absolutely delicious and offer a similar textural contrast. Toasted pumpkin seeds or sunflower seeds could also be an interesting addition for those with nut allergies or simply seeking variety.
- PRO-Tip: Emulsifying Your Dressing: The key to a stable, well-mixed vinaigrette is proper emulsification. When making the salad dressing, always slowly drizzle the olive oil into the other ingredients (vinegar, mustard, maple syrup, salt, pepper) while continuously whisking. This steady, vigorous whisking helps to break down the oil into tiny droplets and disperse them evenly throughout the mixture, preventing the oil and vinegar from separating later. This creates a creamy, cohesive dressing that coats the salad beautifully.
- Making it Heartier: If you’re looking for a more substantial salad that could even serve as a light meal, consider adding some crumbled blue cheese or goat cheese. Blue cheese, in particular, pairs exceptionally well with the sweetness of pears and the sharpness of the maple dressing, adding a rich, tangy depth. Grilled chicken, roasted turkey, or even chickpeas could also transform it into a satisfying main course.
- PRO-Tip: Taming the Red Onion: Raw red onion can sometimes have an overpowering “bite.” To mellow its intensity and make it more palatable, thinly slice the onion and soak the slices in a bowl of ice water for about 10-15 minutes while you prepare the rest of the salad components. This process draws out some of the harsh sulfur compounds, leaving you with a milder, crisper onion. Be sure to drain the onions thoroughly and pat them dry before adding them to the salad.
- PRO-Tip: Preventing Pear Oxidation: Pears, like apples, tend to oxidize (turn brown) once sliced due to exposure to air. For the freshest appearance, it’s always best to cut the pears as close to serving time as possible. If you need to prep ahead, drizzling the sliced pears with a bit of lemon juice or even some of the acidic salad dressing can help slow down the browning process. Just make sure to gently toss them to coat evenly.
- Make-Ahead Strategy for Candied Pecans: To streamline your salad preparation, you can glaze the pecans earlier in the day or even a day in advance. Once candied and cooled, store them in an airtight container at room temperature. This step frees up valuable time right before serving, allowing you to focus on the final assembly.
Frequently Asked Questions About Fall Salads
Beyond the delightful pears, cranberries, and spinach in this recipe, there’s a bounty of autumnal ingredients perfect for a fall salad. Try adding crisp apples (like Honeycrisp or Fuji), sweet roasted squash cubes (butternut or acorn), or caramelized sweet potato chunks. Roasting vegetables like cauliflower, fennel, or Brussels sprouts brings out their natural sweetness, making them excellent, savory additions. For greens, consider switching it up with peppery arugula or nutrient-rich baby kale. Grains such as wild rice, farro, or quinoa can also serve as a hearty, satisfying base for an autumn salad, replacing traditional lettuce or spinach.
A standout fall salad dressing often balances sweetness and tang, complementing the season’s produce. A maple vinaigrette, like the one in this recipe, is always a hit because the rich sweetness of pure maple syrup perfectly balances the acidity of vinegar (balsamic or apple cider vinegar are great choices). For added autumnal depth, you could try reducing some apple cider until it’s syrupy to incorporate extra sweetness and a concentrated apple flavor into your dressing. Other great options include dressings made with tahini, warm spices like cinnamon or nutmeg, or even a creamy apple cider vinaigrette with a hint of Dijon mustard.
While the full salad is best assembled just before serving to maintain the crispness of the spinach and prevent pears from browning, you can certainly prepare components in advance. The maple vinaigrette can be made several days ahead and stored in an airtight container in the refrigerator (re-whisk or shake well before use). The candied pecans can also be prepared a day or two in advance and stored at room temperature in an airtight container. The red onions can be sliced and soaked in ice water, then dried and stored in the fridge for a few hours. Keep the spinach and sliced pears separate until the last minute, then combine and toss with the dressing right before serving.
To transform this delightful side salad into a complete and satisfying meal, consider adding lean protein. Sliced grilled chicken breast, roasted turkey, or even pan-seared duck breast would pair wonderfully with the fall flavors. For vegetarian options, crumbled goat cheese or feta would add a creamy, tangy element, while toasted chickpeas, lentils, or a sprinkle of toasted pumpkin seeds would boost protein and fiber. A handful of cooked quinoa or farro mixed in would also make it more filling and add another layer of texture. The possibilities are endless for customizing this versatile salad!
Explore More Delicious Fall and Salad Recipes:
If you’ve fallen in love with the vibrant flavors of this Spinach Salad, you’re in for a treat! Here are more fantastic recipes, perfect for the autumn season and beyond, to inspire your culinary adventures:
- Brussels Sprouts Salad with Green Apples and Cranberries from Rachel Cooks: A unique and delicious way to enjoy Brussels sprouts, combining their earthy flavor with crisp apples and tart cranberries.
- Spinach, Strawberry, Pomegranate, Feta Salad: A bright and colorful salad that’s perfect for any season, offering a delightful mix of sweet, tangy, and savory notes.
- Spinach Pear Salad with Cranberries and Blue Cheese: If you loved the pear and cranberry combination, this variation introduces the delightful tang of blue cheese for an even richer experience.
- Apple Cherry Walnut Salad: Another fantastic autumn-inspired salad, featuring the satisfying crunch of walnuts and the sweet-tart goodness of apples and cherries.
- Potato and Green Bean Salad: A heartier salad option, perfect as a side dish, featuring tender potatoes and crisp green beans dressed in a zesty Dijon vinaigrette.
- For even more inspiration, discover the Best Salad Recipes in our extensive collection, offering a wide array of options for every taste and occasion.
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Spinach Salad Recipe with Pears, Cranberries and Candied Pecans
15 minutes
5 minutes
20 minutes
8 servings
A vibrant and refreshing spinach salad brimming with the sweet, tart, and crunchy flavors of autumn. Featuring crisp pears, chewy cranberries, and irresistible candied pecans, all tossed in a homemade maple vinaigrette, this salad is the perfect healthy and festive addition to any fall meal, especially your Thanksgiving spread!
Ingredients
For the Maple Vinaigrette Dressing:
- ½ cup extra virgin olive oil
- 2 tablespoons aged balsamic vinegar (18-year-old recommended for best flavor)
- 2 teaspoons whole grain mustard (such as Grey Poupon)
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Candied Pecans:
- ⅔ cup pecan halves (lightly toasted if not fresh)
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
For the Salad Assembly:
- 1 cup thinly sliced red onion (see tip for mellowing flavor)
- ⅓ cup sweetened dried cranberries (rehydrated if hard)
- 8 cups baby spinach, washed and dried (tender leaves, stems trimmed if thick)
- 2 firm pears (Bosc or Bartlett preferred), unpeeled, quartered, cored, and thinly sliced (prepare just before serving)
Instructions
- Prepare the Maple Vinaigrette: In a medium bowl, combine the balsamic vinegar, whole grain mustard, maple syrup, kosher salt, and a generous pinch of freshly ground black pepper. Whisk these ingredients together until well combined.
- Emulsify the Dressing: While continuously whisking vigorously, slowly drizzle in the extra virgin olive oil. Continue whisking until the dressing is emulsified and appears creamy and cohesive. Set the dressing aside.
- Candy the Pecans: Melt the butter in a nonstick skillet over medium heat. Add the pecan halves and toss them gently until they are fully coated in the butter. Sprinkle in the brown sugar and continue to cook, stirring constantly, until the sugar melts and caramelizes, coating the pecans evenly. Be careful not to burn them. Immediately spread the candied pecans in a single layer on a piece of parchment paper or a silicone mat to cool completely. They will become wonderfully crisp as they cool.
- Assemble the Salad: In a large serving bowl, combine the fresh baby spinach, thinly sliced red onion, and the thinly sliced pears. Just before serving, re-whisk the maple vinaigrette dressing (if needed) and pour about half of it over the salad ingredients. Gently toss to coat all the components evenly. Add more dressing as desired, tossing until coated to your preference.
- Final Touches and Serve: Top the tossed salad generously with the rehydrated dried cranberries and the cooled, crunchy candied pecans. Serve immediately to enjoy the freshest textures and flavors.
Notes
This recipe was inspired by the excellent culinary ideas found in “The New Thanksgiving Table” by Diane Morgan.
For an even softer texture and enhanced flavor, you may briefly soak your dried cranberries in a small amount of the prepared salad dressing before adding them to the salad. This allows them to absorb some of the delicious vinaigrette, making them plumper and more flavorful.
Recommended Kitchen Tools
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- OXO Good Grips Carving & Cutting Board
- OXO Good Grips 10-Inch Balloon Whisk
Nutrition Information (Approximate):
Yield:
8
Serving Size:
1 bowl (approx. 1 cup)
Amount Per Serving:
Calories: 286Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 8mgSodium: 329mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 2g
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