Fall is on the way, and this crisp pear salad is ready to help your taste buds make the transition. Golden raisins add natural sweetness; walnuts deliver a nice crunch and heart-healthy fats. Don’t skip the toasting step—it intensifies the rich flavor and tones down the bitter tannins. Store leftover whole ginger in a plastic bag in the refrigerator.

Adam Dolge
This Story Originally Appeared On cookinglight.com

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Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together lemon juice, honey, Dijon mustard, grated fresh ginger, kosher salt, and black pepper in a small bowl; gradually add olive oil, whisking until blended. Toss together baby spinach, sliced Bartlett pear, and golden raisins in a medium bowl; toss with dressing. Divide salad among 4 plates; top with chopped toasted walnuts.

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Nutrition Facts

143 calories; fat 9g; saturated fat 1g; protein 2g; carbohydrates 17g; fiber 2g; sugars 11g; added sugar 3g; sodium 163mg; calcium 0 3% DV; potassium 0 3% DV.
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