Why You’ll Love This Recipe
- Simplicity: With only seven basic ingredients, including spinach, pears, goat cheese, and pecans, this salad comes together in just 20 minutes, making it perfect for a quick meal.
- Versatility: It’s suitable for everyday meals and impressive enough for special events, such as picnics, potlucks, parties, and cookouts.
- Flavorful Dressing: The homemade honey-lemon dressing adds a refreshing and tangy note that complements the sweetness of the pears and the creaminess of the goat cheese.
Ingredients
- 2 large pears, cored and sliced lengthwise
- 3 tablespoons olive oil, divided
- ¼ cup honey
- 3 tablespoons freshly squeezed lemon juice
- 5 oz baby spinach
- 1 cup pecan halves, toasted and chopped
- 5 oz goat cheese (e.g., Humboldt Fog or any preferred variety)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pears:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the sliced pears and cook for about 3 minutes on each side until they become soft and pliable.
- Remove the skillet from heat and stir in honey, lemon juice, and the remaining tablespoon of olive oil until the pears are well-coated.
- Assemble the Salad:
- Place baby spinach in individual serving bowls or a large salad bowl.
- Top with the cooked pears, crumbled goat cheese, and chopped toasted pecans.
- Drizzle the honey-lemon dressing (juices from the skillet) over the salad just before serving.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Variations
- Greens: Substitute or mix the spinach with arugula, mixed greens, or butter lettuce for a different base.
- Nuts: Use walnuts, cashews, or almonds instead of pecans. Toasting the nuts enhances their flavor and crunch.
- Cheese: Replace goat cheese with feta or gorgonzola for a different taste profile.
- Dried Fruits: Add dried cranberries, figs, blueberries, or cherries for extra sweetness and texture.
- Dressing: Swap lemon juice with lime juice, and honey with maple syrup or agave nectar for a different flavor in the dressing.
Storage/Reheating
- Storage: It’s best to consume this salad immediately. If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: Since this is a fresh salad, reheating is not recommended. Enjoy it chilled or at room temperature.
FAQs
What type of pears work best for this salad?
Any firm pear variety, such as Bartlett, Bosc, Anjou, or Comice, works well. Ensure they are not overly ripe to maintain their shape during cooking.
Can I prepare the pears in advance?
Yes, you can cook the pears up to 24 hours in advance. Store them, along with their juices, in an airtight container in the refrigerator.
Is it necessary to peel the pears?
Peeling is optional. Leaving the skin on adds color and texture, but you can peel them if you prefer.
How do I toast pecans?
Place raw pecans on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 10 minutes until they become fragrant and slightly darker.
Can I use a different type of cheese?
Yes, feta or gorgonzola are good alternatives to goat cheese, offering a different flavor profile.
What proteins can I add to make this a complete meal?
Grilled chicken, steak, shrimp, or salmon are excellent additions to enhance the salad’s protein content.
How can I prevent the nuts from getting soggy?
Add the toasted nuts just before serving to maintain their crunchiness.
Is there a substitute for honey in the dressing?
Maple syrup or agave nectar can be used as alternatives to honey in the dressing.
Can I make the dressing ahead of time?
Yes, prepare the dressing in advance and store it in the refrigerator. Whisk it again before using, as separation may occur.
What other fruits can I add to this salad?
Apples, pomegranate arils, or dried fruits like cranberries and figs can complement the flavors in this salad.
Conclusion
This Pear Spinach Salad with Goat Cheese, Pecans, and Honey-Lemon Dressing is a versatile and delightful dish that suits both casual meals and special occasions. Its combination of fresh ingredients and a tangy-sweet dressing offers a refreshing and satisfying experience.
Print
Pear Spinach Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Pear Spinach Salad with Goat Cheese, Pecans, and Honey-Lemon Dressing is a quick, healthy, and elegant dish. This versatile salad combines sweet pears, creamy goat cheese, crunchy pecans, and a tangy homemade dressing, making it perfect for everyday meals or special occasions.
Ingredients
- 2 large pears, cored and sliced lengthwise
- 3 tablespoons olive oil, divided
- ¼ cup honey
- 3 tablespoons freshly squeezed lemon juice
- 5 oz baby spinach
- 1 cup pecan halves, toasted and chopped
- 5 oz goat cheese (e.g., Humboldt Fog or any preferred variety)
Instructions
- Cook the Pears:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the sliced pears and cook for 3 minutes on each side until soft and pliable.
- Remove skillet from heat and stir in honey, lemon juice, and the remaining tablespoon of olive oil to coat the pears.
- Assemble the Salad:
- Place baby spinach in individual bowls or a large serving bowl.
- Top with cooked pears, crumbled goat cheese, and chopped toasted pecans.
- Drizzle the honey-lemon dressing (juices from the skillet) over the salad before serving.
Notes
- Pear Selection: Use firm varieties like Bartlett, Bosc, Anjou, or Comice to maintain shape when cooked.
- Nuts: Toasting pecans enhances their flavor; add just before serving for crunchiness.
- Make Ahead: Cook pears or prepare the dressing up to 24 hours in advance and store them separately in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Skillet, Assembly
- Cuisine: American
