Pear Walnut Salad with Hot Honey Mustard Dressing

Bed of spinach with pear, candied walnuts and dried blueberries toppings and honey mustard dressing.

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5 from 3 votes

Pear Walnut Salad with Hot Honey Mustard Dressing

Sweet, spicy, crunchy and rich.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings: servings

Calories: 262kcal

Author: Carolyn Hetke

Ingredients

4 cups spinach or other sturdy greens. See Notes.
¼ cup dried cranberries or dried blueberries
¼ cup blue cheese crumbles
¼ red onion sliced very thinly and quartered
2 pears peeled, cored and diced
1 cup Candied Walnuts see Notes for toasted walnut instructions
⅓ cup Hot Honey Mustard Dressing See Notes for substitutes.

Instructions

Rinse spinach well. Trim stems and tear spinach to desired size.
Toss spinach, cranberry, cheese, onion and pears in a bowl.
Add dressing and toss to coat. Add candied walnuts last so they don't get soggy.

Notes

Note 1: You can substitute 4 cups of any sturdy greens. Arugula or a baby spinach mix would work well here as well.

Note 2: You can substitute 1 cup of toasted walnuts for the candied nuts. Heat oven to 350 degrees F. Roast nuts in a single layer about 8 mintes. If you can smell them they are done.

Note 3: You could substitute a commercial Honey Mustard dressing for the Hot Hone Mustard dressing. A French Dijon vinagrette could also work.

Nutrition