July 3rd, 2022
Recipes
Spinach, Almond, and Pear Salad
Valentina P
- Difficulty
•
- Time 15"
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
- Step 1: Whisk together the dressing ingredients until smooth. Set aside.
- 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.
- Step 3: Add all salad ingredients to a large bowl.
- 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
- Step 1: Whisk together the dressing ingredients until smooth. Set aside.
- 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.
- Step 3: Add all salad ingredients to a large bowl.
- 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
- Step 1: Whisk together the dressing ingredients until smooth. Set aside.
- 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.
- Step 3: Add all salad ingredients to a large bowl. Pour in the dressing, to taste, and toss to combine.
- 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
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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:
