Recipe: Nourishing Baby Spinach Salad with Pears & Pecans

A Refreshing Seasonal Transition Salad to Reset and Recharge

After a week of indulgent meals and rich flavors, sometimes what your body craves most is something crisp, light, and nourishing. Try this baby spinach salad with pears and pecans. It is a refreshing dish that celebrates seasonal produce.

Why This Salad is Great for Right Now

Late fall brings us some of the best pears of the year. They have a delicate sweetness and juicy texture that complements peppery baby spinach. Toasted pecans add a satisfying crunch and earthy richness. It is tied together by a tangy vinaigrette with bright citrus and apple notes.

This is the kind of salad that feels restorative without being boring. It’s substantial enough to serve as a light lunch, yet elegant enough to earn a spot on your holiday table as a palate-cleansing side dish. If you’re planning gatherings over the coming weeks, this recipe is worth testing. It’s simple enough for a weeknight but impressive enough for guests.

Baby Spinach Salad with Pears & Pecans

Makes: 4 servings

Ingredients

• 1 pear, cored and sliced

• 4 green onions, finely chopped

• 1 tsp sea salt

• 4 Tbsp olive oil

• 2 Tbsp apple cider vinegar

• 1½ Tbsp balsamic vinegar (optional, but recommended for depth)

• 1 lemon, juiced

• 1 Tbsp raw honey or maple syrup

• 1 pound baby spinach leaves

• ½ cup chopped fresh parsley and cilantro leaves

• ⅓ cup chopped pecans

• Fresh black pepper to taste

Instructions

1. Add the sliced pear and chopped green onions to a large bowl. Add sea salt, olive oil, both vinegars, lemon juice, and honey or maple syrup. Toss gently to coat.

2. Let the mixture marinate for 5-10 minutes at room temperature, stirring once or twice.

3. Add the baby spinach leaves, fresh herbs, and pecans to the bowl. Toss gently but thoroughly to distribute the dressing.

4. Taste and adjust seasoning with more salt and fresh black pepper as needed. Serve immediately.

Tips for Success

• Choose the right pear: Look for local pears that are ripe but still slightly firm. They should yield to gentle pressure but not feel mushy.

• Toast your pecans: Add the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Let them cool before adding to the salad.

• Make it ahead: You can prep the dressing and chop your ingredients in advance. Wait to combine until just before serving to keep the spinach from wilting.

• Customize the herbs: Feel free to use whatever fresh herbs you have on hand. We love the Parsley and Cilantro combo but dill, basil, or mint would all be delicious.