Spinach, Pear, and Goat Cheese Salad with Pecans

spinach-pear-blue-salad Recipe
Yunhee Kim
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.


Makes 4 servings

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional 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


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)


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.

Kimberly Mayone,


January 2009
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