Spinach and Roasted Pear Salad with Walnut Vinaigrette

Spinach and Roasted Pear Salad with Walnut Vinaigrette

Roasted pears adds amazing flavor and texture to this gorgeous spinach salad.  This is a perfect winter salad!

Four Servings


  • 1 bosc pear

  • 1 tsp canola oil

  • 1 pinch kosher salt

  • 8 ounces baby spinach, washed and dried well

  • salt and pepper to taste

  • 1/2 shallot, finely minced

  • 1/2 tsp dijon mustard

  • 2 tbsp champagne vinegar

  • 4 tbsp walnut oil

  • pinch of granulated sugar to taste

  • salt and pepper to taste

  • 1/4 cup chopped walnuts

  • 2 ounces crumbled blue cheese


  1. Preheat oven to 350 degrees.

  2. Slice pears evenly at about 1/4 inch thick.  Toss lightly with canola oil and season with salt.  Roast until pears are lightly browned on both sides, about 10-12 minutes.  

  3. Prepare salad by placing spinach in large bowl and seasoning with salt and pepper.

  4. For the dressing, place the minced shallot, mustard, vinegar, sugar, salt and pepper in a small mixing bowl. Whisk well.  Slowly add in the oil, whisking constantly, until well incorporated.  Taste your dressing and adjust with more sugar, salt, or pepper as needed.

  5. Dress the salad so that the spinach is evenly coated with dressing but not dripping wet. 

  6. For serving:  arrange a few slices of pear on the side of the plate. Add spinach and top with some walnuts and blue cheese.

  7. Enjoy!