Best 5 Spinach Pear Salad With Dijon Mustard Vinaigrette Recipes

Indulge in a symphony of flavors with our delectable Spinach Pear Salad with Dijon Mustard Vinaigrette. This vibrant salad features crisp spinach, juicy pears, creamy blue cheese, and crunchy walnuts, all tossed in a tangy Dijon mustard vinaigrette. The sweet and savory notes of the pears harmonize perfectly with the peppery arugula and the sharp blue cheese, while the walnuts add a delightful textural contrast. This salad is not only a feast for the palate but also a visual masterpiece, sure to impress your family and friends.
Additionally, this article offers a collection of equally enticing recipes. Embark on a culinary journey with our Creamy Pesto Pasta, an explosion of flavors featuring tender pasta, aromatic pesto, and a medley of vegetables. Delight in the comforting warmth of our One-Pot Chicken and Rice, a hearty and wholesome dish perfect for a cozy dinner. If you crave a taste of the Mediterranean, our Greek Salad with Feta and Olives will transport you to the sunny shores of Greece. And for a sweet ending, indulge in our classic Chocolate Chip Cookies, a timeless treat that will satisfy your cravings.

Here are our top 5 tried and tested recipes!

SPINACH & PEAR SALAD WITH DIJON MUSTARD VINAIGRETTE

Spinach & Pear Salad With Dijon Mustard Vinaigrette image

The tasty combination of spinach and pears will keep you away from boring salads forever. From SparkPeople.com Calories: 116 Fat: 4 g Carbohydrates: 20.5 g Protein: 2.3 g

Provided by BurtonFanatic

Categories Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons water
1 1/2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon fresh ground black pepper
2 pears, cored and sliced lengthwise
8 cups torn fresh spinach
1/4 cup red onion, thinly sliced

Steps:

In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
Add remaining dressing, spinach and onion and toss to coat.

Nutrition Facts : Calories 116.4, Fat 3.8, SaturatedFat 0.5, Sodium 77.1, Carbohydrate 21.2, Fiber 4.2, Sugar 13.7, Protein 2.3

SPINACH SALAD WITH DIJON VINAIGRETTE

Spinach Salad with Dijon Vinaigrette image

Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School

Provided by Taste of Home

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

2 cups torn spinach leaves
4 large fresh mushrooms, sliced
2 teaspoons grated onion
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1/4 teaspoon lemon juice
6 bacon strips, cooked and crumbled

Steps:

In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.

Nutrition Facts :

SPINACH-PEAR SALAD WITH MUSTARD VINAIGRETTE

Spinach-Pear Salad With Mustard Vinaigrette image

A fresh salad featuring ripe fall pears is a welcome addition to any table. Save time by using packaged, pre-washed spinach. Prepare and refrigerate the vinaigrette up to two days ahead, and shave and refrigerate the cheese up to one day ahead.

Provided by Lalaloob

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 bosc pears, cored and thinly sliced
1 (6 ounce) package fresh Baby Spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons extra virgin olive oil
1 1/2 teaspoons stone ground mustard
3/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/4 cup shaved parmigiano-reggiano cheese

Steps:

Combine pear slices and spinach in a large bowl.
Combine water and
the next 6 ingredients (through pepper), stirring with a whisk.
Drizzle vinaigrette over salad, and toss gently to coat.
Sprinkle with cheese.

Nutrition Facts : Calories 89.6, Fat 4.9, SaturatedFat 1.1, Cholesterol 2.4, Sodium 384.5, Carbohydrate 10.6, Fiber 2.4, Sugar 6.3, Protein 2.4

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

Spinach Salad with Warm Bacon-Mustard Dressing image

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Steps:

Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
Pour hot dressing over spinach and toss to coat.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

SPINACH PEAR SALAD

Spinach Pear Salad image

This recipe for spinach pear salad comes from "Seattle Kitchen" by Tom Douglas.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 20

Ingredients

1/2 pound smokey slab bacon, sliced (about twelve 1/4-inch-thick slices)
12 cups loosely packed spinach leaves, washed well, dried, stems trimmed, and torn into pieces if leaves are large
6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces
2/3 cup thinly sliced red onions
3 small pears, halved, cored, and thinly sliced
6 small bunches grapes
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
Coarse salt and freshly ground pepper
1/2 cup vegetable oil or peanut oil
3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne

Steps:

To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper in a bowl. Gradually whisk in the oil. Set aside.
To make the curried cashews, preheat the oven to 400 degrees. On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well. Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.

Tips:

Choose fresh, ripe ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Look for spinach that is deep green and crisp, pears that are ripe but not mushy, and walnuts that are plump and fragrant.
Make the dressing ahead of time: The Dijon mustard vinaigrette can be made up to 3 days in advance. This will allow the flavors to meld and develop.
Toss the salad gently: Over-tossing the salad can bruise the spinach and make the dressing watery. Use a light hand when tossing, just enough to coat the leaves evenly.
Serve the salad immediately: Spinach pear salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and salad separately and assemble just before serving.

Conclusion:

Spinach pear salad with Dijon mustard vinaigrette is a delicious, refreshing, and nutritious salad that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its combination of sweet, savory, and tangy flavors, this salad is sure to please everyone at your table.