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

Spinach Salad with Pears, Almonds and Cranberries

6
6
6
Smartpoints value per serving
Total Time
10 min
Prep
10 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

red wine vinegar

2 Tbsp

water

2 Tbsp

olive oil

2 Tbsp

mustard

2 tsp, coarse, ground

pancake syrup

2 tsp, maple-flavored suggested

uncooked shallot(s)

2 tsp, minced

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

fresh spinach

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

pear(s)

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

chopped almonds

6 Tbsp, unsalted, dry-roasted**

dried cranberries

¼ cup(s)

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. Yields 1 salad per serving.

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 350ºF oven for 10 minutes.In summer months, swap ripe peaches or nectarines for the pears.

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