Best 6 Spinach Salad With Pears Almonds And Cranberries Ww 4 Pts Recipes

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Prepare to tantalize your taste buds with a delectable Spinach Salad brimming with sweet pears, crunchy almonds, and tart cranberries, all harmoniously bound together with a tangy dressing. This wholesome salad offers a symphony of flavors and textures that will leave you craving more.

Unleash your inner chef and embark on a culinary journey with three enticing recipe variations. Dive into the classic Spinach Salad with Pears, Almonds, and Cranberries, a timeless combination that never fails to impress. For a delightful twist, explore the Spinach Salad with Maple-Roasted Pears and Goat Cheese, where sweet and savory flavors dance gracefully on your palate. And for those seeking a protein-packed option, the Spinach Salad with Grilled Salmon and Lemon-Tahini Dressing awaits, promising a satisfying and nutritious meal.

Let's cook with our recipes!

CRANBERRY ALMOND SPINACH SALAD



Cranberry Almond Spinach Salad image

If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. -Michelle Krzmarzick Torrance, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 11

1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1 teaspoon dried minced onion
3/4 teaspoon poppy seeds
1/8 teaspoon paprika
1/4 cup canola oil
10 ounces fresh baby spinach (about 12 cups)
3/4 cup dried cranberries
2 green onions, sliced
3/4 cup sliced almonds, toasted

Steps:

  • Whisk together first 6 ingredients; gradually whisk in oil. In a large bowl, toss spinach, cranberries and green onions with dressing; sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 121 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

JAMIE'S CRANBERRY SPINACH SALAD



Jamie's Cranberry Spinach Salad image

Everyone I have made this for RAVES about it! It's different and so easy to make!

Provided by Jamie Hensley

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
¾ cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
  • In a large bowl, combine the spinach with the toasted almonds and cranberries.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 30.4 g, Cholesterol 3.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 23.2 g

SPINACH SALAD WITH PEARS, ALMONDS AND CRANBERRIES WW 4 PTS



Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts image

A salad that serves well as a light meal. Received at a Weight Watchers meeting. 4 WW points per serving. The original recipe suggests using a red pear for color, but adds that you can substitute any ripe pear. Also, if you can't find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350 degree oven for 10 minutes. In summer months, you could easily swap ripe peaches or nectarines for the pears.

Provided by AndreaVT96

Categories     Summer

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 12

2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons olive oil
2 teaspoons mustard, coarse, ground
2 teaspoons pancake syrup (maple-flavored suggested)
2 teaspoons shallots, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6 ounces fresh baby spinach leaves (about 8 cups)
1 large pear, ripe, cored and thinly sliced into 12 pieces
6 tablespoons chopped almonds, unsalted, dry-roasted
1/4 cup dried cranberries

Steps:

  • In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup dressing into a large bowl.
  • Add spinach and toss until coated.
  • 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 almonds and 1 tablespoons of dried cranberries.
  • Drizzle each salad with about 1 tablespoons of remaining dressing and serve.

Nutrition Facts : Calories 187.4, Fat 13.6, SaturatedFat 1.5, Sodium 252.9, Carbohydrate 15.3, Fiber 4.4, Sugar 7.3, Protein 4.3

SPINACH, PEAR AND CHICKEN SALAD



Spinach, Pear and Chicken Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 large skinless, boneless chicken breast (about 12 ounces)
Kosher salt and freshly ground pepper
3 1/2 tablespoons extra-virgin olive oil
1/3 cup dried cranberries
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
8 cups baby spinach (about 5 ounces)
4 endives, cut lengthwise into thin wedges
1/3 cup almonds, toasted and roughly chopped
1 pear, thinly sliced
1/4 cup shredded gruyere cheese

Steps:

  • Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice.
  • Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds to plump the cranberries. Let cool.
  • Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine. Divide among bowls and top with the remaining cheese.

Nutrition Facts : Calories 404, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 65 milligrams, Sodium 461 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 28 grams

CRANBERRY PEAR SALAD



Cranberry Pear Salad image

This delicious salad works well as a side or on its own. Especially good in fall and winter months when fresh summer salad fare is harder to come by.

Provided by ChrissyCoole

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

¾ cup olive oil
¼ cup balsamic vinegar
1 tablespoon dark brown sugar
2 ½ teaspoons minced garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 cups mixed baby greens
3 pears, thinly sliced
1 cup dried cranberries
1 cup toasted pecans
¾ cup cubed Havarti cheese
½ cup toasted sliced almonds

Steps:

  • Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

Nutrition Facts : Calories 604.2 calories, Carbohydrate 39.2 g, Cholesterol 17.7 mg, Fat 49.8 g, Fiber 7 g, Protein 7.6 g, SaturatedFat 8.7 g, Sodium 335.2 mg, Sugar 26.3 g

CRANBERRY PEAR SPINACH SALAD



Cranberry Pear Spinach Salad image

A few moments are all you need to toss together this pretty salad and tangy classic dressing. It's a perfect way to round out holiday meals. -Anne Smithson, Cary, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 13

8 cups fresh baby spinach
1 cup dried cranberries
2 medium pears, chopped
1/4 cup cider vinegar
5 tablespoons sugar
1 teaspoon dried minced onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 cup olive oil
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoons chopped pecans, toasted

Steps:

  • In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.

Nutrition Facts : Calories 189 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Use fresh, tender spinach for the best flavor and texture.
  • Choose ripe, juicy pears that are not too soft.
  • Toast the almonds in a dry skillet over medium heat until fragrant and golden brown.
  • Use unsweetened dried cranberries for a healthier option.
  • Make the dressing ahead of time and let it chill for at least 30 minutes to allow the flavors to meld.
  • For a more substantial salad, add grilled or roasted chicken or tofu.
  • Serve the salad immediately, or store it in an airtight container in the refrigerator for up to 2 days.

Conclusion:

This spinach salad with pears, almonds, and cranberries is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's easy to make. With just a few simple ingredients, you can create a salad that is both satisfying and good for you. So next time you're looking for a healthy and delicious salad recipe, give this one a try. You won't be disappointed!

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