Best 3 Spinach Salad With Pears Candied Pecans Recipes

Feast your eyes on a culinary masterpiece that harmoniously blends vibrant flavors and textures: the Spinach Salad with Pears, Candied Pecans, and a tangy Poppy Seed Dressing. This delightful salad boasts a symphony of flavors, featuring crisp spinach leaves tossed in a zesty poppy seed dressing, which balances the sweetness of ripe pears and the nutty crunch of candied pecans. Every bite offers a refreshing burst of flavors that will tantalize your taste buds and leave you craving more. This recipe is a delightful symphony of flavors and textures, perfect for a light lunch or a refreshing side dish.

But that's not all! Alongside this star recipe, you'll also discover a treasure trove of other culinary creations to satisfy every palate. Indulge in the classic Caesar Salad, a timeless favorite that combines crisp romaine lettuce with a creamy, tangy dressing. For a unique twist, try the Roasted Beet and Goat Cheese Salad, a vibrant blend of earthy beets, creamy goat cheese, and a balsamic vinaigrette. And if you're looking for a hearty and satisfying meal, the Grilled Chicken Salad with Avocado and Corn Salsa is sure to hit the spot.

So embark on a culinary adventure and explore the diverse flavors and textures that these recipes have to offer. Each salad is a unique masterpiece, ready to delight your senses and leave you craving more.

Here are our top 3 tried and tested recipes!

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette image

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)

Steps:

Preheat oven to 400 degrees F.
Place spinach in serving bowl.
Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
Toss spinach with dressing, Gorgonzola and pecans.

SPINACH SALAD WITH CARAMELIZED PECANS

Spinach Salad With Caramelized Pecans image

Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.

Provided by SharleneW

Categories Fruit

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1/2 cup pecan halves
1 tablespoon brown sugar
1 (6 ounce) package fresh Baby Spinach (I also like to make it with a combination of freshbaby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white vinegar

Steps:

Melt butter in small frying pan over low heat.
Add pecans and brown sugar.
Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
Spread out on wax paper to cool.
In bowl toss together spinach, pecans, apple and cheese.
Add oil and vinegar and toss again until everything is coated.
Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

SPINACH SALAD WITH CANDIED PEARS, PECANS AND BRIE

Spinach Salad With Candied Pears, Pecans and Brie image

The combination of these ingredients is fantastic. The candied pecans give a nice little crunch to the salad. Add some seafood or grilled chicken and you have a full meal. To save time buy the prepackaged washed baby spinach. This recipe came from Rose Reisman's "Secrets for Permanent Weight Loss" cookbook.

Provided by heather in Ont

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup pecan halves
3 tablespoons icing sugar
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
8 cups spinach leaves
1 cup diced radicchio
1 large ripe pear, peeled, cored and diced
2 ounces brie cheese, diced
4 ounces sliced grilled chicken (optional) or 4 ounces seafood (optional)
2 tablespoons thawed orange juice concentrate
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon liquid honey

Steps:

Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
To make the candied pecans, rinse the pecans with cold water.
Drain but do not let dry.
In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
Dip the pecans in this mixture to coat well.
Spread them on the prepared baking sheet.
Bake for 15 minutes.
Cool and Chop.
To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
Pour over the salad and toss to coat.
Garnish with the candied pecans and chicken/seafood (if using.).

Nutrition Facts : Calories 149.5, Fat 8.5, SaturatedFat 2, Cholesterol 7.1, Sodium 73.5, Carbohydrate 17.1, Fiber 2, Sugar 13.7, Protein 3

Tips:

To save time, use pre-washed spinach. If using fresh spinach, wash it thoroughly and remove any tough stems.
For the best flavor, use ripe pears. Bosc or Anjou pears are good choices.
Candied pecans add a sweet and crunchy touch to the salad. You can make your own candied pecans or buy them pre-made.
Use a light vinaigrette dressing to allow the flavors of the salad to shine through.
Serve the salad immediately after assembling, as the spinach will wilt if it sits for too long.

Conclusion:

This spinach salad with pears, candied pecans, and goat cheese is a delightful combination of flavors and textures. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover roasted chicken or tofu. The salad is easy to make and can be tailored to your own taste preferences. For example, you could add other fruits, such as grapes or berries, or you could use a different type of cheese, such as feta or blue cheese. No matter how you make it, this salad is sure to be a hit!