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

Spinach Salad with Pears, Almonds and Cranberries

8
Points® value
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Easy
This salad hits the mark. The salty-sweet pairing of nuts and fruit with the mustard dressing is a fabulous combination.

Ingredients

Vinegar, All Types

2 tablespoon(s), red wine

Water

2 tablespoon(s)

Olive Oil

2 tablespoon(s)

Smooth Mustard

2 teaspoon(s), level, coarse, ground

Golden Syrup

2 teaspoon(s), level, (maple syrup)

Shallots

2 medium, minced

Salt

¼ teaspoon(s), and black pepper, freshly ground

Spinach

175 g, baby leaves

Pear

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

Almonds

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

Whitworths Dried & Sweetened Cranberries

30 g

Instructions

  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.

Notes

*Red pears add beautiful color 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 Gas Mark 4/180ºC/350ºF oven for 10 minutes.In summer months, swap ripe peaches or nectarines for the pears.

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