Photo of Spinach Salad with Pears, Almonds and Cranberries by WW

Spinach Salad with Pears, Almonds and Cranberries

6 - 7
PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
This salad hits the spot. The sweet-salty pairing of the almonds and fruit, and the delicious coarse ground mustard dressing are an excellent combination.


Red wine vinegar

2 tbsp(s)


2 tbsp(s)

Olive oil

2 tbsp(s)


2 tsp(s), coarse, ground

Pancake syrup

2 tsp(s), maple-flavoured suggested

Uncooked shallot(s)

2 tsp(s), minced

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground

Fresh spinach

6 oz, fresh, baby leaves (about 8 cups)


1 large, red, ripe, cored, thinly sliced into 12 pieces*

Chopped almonds

6 tbsp(s), unsalted, dry-roasted**

Dried cranberries

¼ cup(s)


  1. In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup of dressing into a large bowl. Add spinach and toss until coated.
  2. Arrange 2 cups of dressed spinach on each of 4 salad plates. Top each with 3 pear slices and then sprinkle each with 1 1/2 tablespoons of almonds and 1 tablespoon of dried cranberries. Drizzle each salad with about 1 tablespoon of remaining dressing and serve. Yields 1 salad per serving.


*Red pears add beautiful colour to this salad but feel free to substitute any ripe pear.**If you can’t find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350ºF oven for 10 minutes.In summer months, swap ripe peaches or nectarines for the pears.