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Spinach, Pear, and Goat Cheese Salad with Pecans

Yunhee Kim
Prep time 10 mins
Cook time 12 mins
Yield Makes 4 servings
Looking for a an elegant spin on your basic spinach salad recipe? Try this Spinach, Pear, and Goat Cheese Salad with Pecans recipe. It's fresh, delicious, plus very quick and easy.

Ingredients

  • 1/4 cup coarsely chopped pecans
  • 1 tablespoon canola oil, divided
  • 3 Bosc pears, peeled, cored, and cut into 1/2-inch slices
  • 1 teaspoon brown sugar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup apple juice
  • 2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 (6-ounce) bag baby spinach
  • 2 ounces Gorgonzola cheese (about 1/2 cup)

Nutrition Information

  • calories 256
  • fat 13 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 3 g
  • protein 5 g
  • carbohydrate 32 g
  • fiber 7 g
  • cholesterol 15 mg
  • iron 2 mg
  • sodium 382 mg
  • calcium 128 mg

How to Make It

  1. Toast the pecans in a skillet over medium heat for 3 minutes or until fragrant; set aside. Add 2 teaspoons canola oil to the same skillet, and increase heat to medium-high. Add pears, and sprinkle with brown sugar; do not stir. Cook the pears 5 minutes or until lightly browned on bottom. Stir to melt the brown sugar. Transfer the pears to a plate.

  2. Add remaining 1 teaspoon oil to pan. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Add apple juice, cider vinegar, and mustard. Whisk; simmer 3–4 minutes or until slightly reduced. Add pears.

  3. Place spinach in a large serving bowl. Pour pears and dressing on top, and toss. Divide salad evenly among 4 plates. Arrange Gorgonzola and pecans on top. Serve immediately.