Spinach, Almond, and Pear Salad - Bravabod
Recipes

Spinach, Almond, and Pear Salad

Valentina

This vegetarian salad is a contrasting blend of savory, sweet, crunchy, and creamy. And it works. Look for pears that are on the firm side, as over ripe pears will lose their shape here. A simple honey-dijon dressing ties everything together. Try using a vegetable peeler to peel long, thin shards of the parmesan. The end result elevates this salad to being guest-worthy with very minimal effort.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 3 cups raw spinach
  • 1 firm pear, thinly sliced
  • 1/2 cup parmesan cheese, thinly sliced
  • 1/2 cup sliced almonds
  • 1/2 ripe avocado, sliced
  • 1/4 cup dried cranberries Honey Dijon Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 1 1/2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Whisk together the dressing ingredients until smooth. Set aside.
  2. Step 2: Preheat the oven to 325°F. Spread the almonds in a single layer on a baking sheet. Bake the almonds for 4 to 6 minutes, or until golden and fragrant. Keep an eye on them - the nuts can go from toasted to burnt very quickly. Once toasted, remove from the baking sheet and transfer to a plate or bowl to stop the cooking process.
  3. Step 3: Add all salad ingredients to a large bowl.
  4. Serve: Pour in the dressing, to taste, and toss to combine. Enjoy.

Recipe Notes

Every 3 cups of spinach is equal to about 3 big handfuls.

Nutrition

This vegetarian salad is a contrasting blend of savory, sweet, crunchy, and creamy. And it works. Look for pears that are on the firm side, as over ripe pears will lose their shape here. A simple honey-dijon dressing ties everything together. The savory touch of nut-based parmesan elevates this salad to being guest-worthy with very minimal effort.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 3 cups raw spinach
  • 1 firm pear, thinly sliced
  • 33333333/100000000 cup nut-based parmesan (store-bought or homemade)
  • 1/2 cup sliced almonds
  • 1/2 ripe avocado, sliced
  • 1/4 cup dried cranberries Honey Dijon Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 1 1/2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Whisk together the dressing ingredients until smooth. Set aside.
  2. Step 2: Preheat the oven to 325°F. Spread the almonds in a single layer on a baking sheet. Bake the almonds for 4 to 6 minutes, or until golden and fragrant. Keep an eye on them here - the nuts can go from toasted to burnt very quickly. Once toasted, remove from the baking sheet and transfer to a plate or bowl to stop the cooking process.
  3. Step 3: Add all salad ingredients to a large bowl.
  4. Serve: Pour in the dressing, to taste, and toss to combine. Enjoy.

Recipe Notes

Every 3 cups of spinach is equal to about 3 big handfuls.

Nutrition

This vegetarian salad is a contrasting blend of savory, sweet, crunchy, and creamy. And it works. Look for pears that are on the firm side, as over ripe pears will lose their shape here. A simple maple-mustard vinaigrette ties everything together. The savory touch of plant-based parmesan elevates this salad to being guest-worthy with very minimal effort.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days w/o dressing


Shopping List
    Salad
  • 3 cups raw spinach
  • 1 firm pear, thinly sliced
  • 33333333/100000000 cup nut-based parmesan (store-bought or homemade)
  • 1/2 cup sliced almonds
  • 1/2 ripe avocado, sliced
  • 1/4 cup dried cranberries Maple Dijon Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Whisk together the dressing ingredients until smooth. Set aside.
  2. Step 2: Preheat the oven to 325°F. Spread the almonds in a single layer on a baking sheet. Bake the almonds for 4 to 6 minutes, or until golden and fragrant. Keep an eye on them here - the nuts can go from toasted to burnt very quickly. Once toasted, remove from the baking sheet and transfer to a plate or bowl to stop the cooking process.
  3. Step 3: Add all salad ingredients to a large bowl. Pour in the dressing, to taste, and toss to combine.
  4. Serve: Pour in the dressing, to taste, and toss to combine. Enjoy.

Recipe Notes

Every 3 cups of spinach is equal to about 3 big handfuls.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Spinach, Almond, and Pear Salad

PT15M 3 cups raw spinach 1 firm pear, thinly sliced 1/2 cup parmesan cheese, thinly sliced 1/2 cup sliced almonds 1/2 ripe avocado, sliced 1/4 cup dried cranberries 3 tablespoons olive oil 2 tablespoons dijon mustard 1 1/2 tablespoons honey 1 tablespoon apple cider vinegar 1/2 teaspoon salt black pepper, to taste Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min