Warm Apple Vinaigrette with a Roasted Pear Spinach Salad
Elevate your salad game with this Warm Apple Vinaigrette with Roasted Pear Spinach Salad—a symphony of textures and flavors perfect for any season. Tender, caramelized pears roasted to golden perfection pair beautifully with fresh spinach, toasted walnuts, and creamy goat cheese for a delightful balance of sweet, savory, and tangy notes. The warm apple vinaigrette, made with simmered apple cider, balsamic vinegar, honey, and Dijon mustard, ties it all together with a comforting, velvety finish. This salad is easy to prepare and makes a stunning addition to your holiday table or a cozy weeknight dinner. Rich in seasonal ingredients and vibrant flavors, this recipe is an ideal way to enjoy fresh produce with a touch of indulgence.
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Recipe Information
Ingredients
- 6 cups Fresh spinach leaves
- 2 medium Ripe pears
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 teaspoons Honey
- 1 cup Apple cider
- 1 teaspoons Dijon mustard
- 1 medium Granny Smith apple
- 1 small Shallot
- 1 cup Walnuts
- 0.5 cup Crumbled goat cheese (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the pears in half and remove the cores. Place them on a baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized. Set aside to cool slightly.
While the pears are roasting, prepare the warm apple vinaigrette. In a small saucepan over medium heat, add apple cider and diced Granny Smith apple. Simmer for 8-10 minutes until the apples are softened.
Add finely chopped shallot, Dijon mustard, honey, balsamic vinegar, 3 tablespoons of olive oil, salt, and black pepper to the saucepan. Whisk well and continue to cook for 2 minutes until emulsified and warm. Remove from heat and keep warm.
Toast the walnuts in a dry skillet over medium heat for about 2-3 minutes or until fragrant. Be careful not to burn them.
In a large salad bowl, place fresh spinach leaves. Slice the roasted pears and lay them on top of the spinach.
Sprinkle the toasted walnuts and crumbled goat cheese (if using) over the salad.
Drizzle the warm apple vinaigrette over the spinach salad just before serving. Gently toss to combine if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 62.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 65.9 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
