Pear & Walnut Salad with Maple Vinaigrette

Mar 8, 2021

Yields: 4-6 servings


6-8 oz. baby spinach
1 pear, thinly sliced
½ cup pecan halves, toasted*
¼ cup blue cheese crumbles

2 tbsp. mayonnaise 
2 tbsp. maple syrup
1 tbsp.  white wine vinegar
1 tbsp. red onion, minced
1 tsp sugar
¼ cup vegetable oil


  1. Whisk mayonnaise, maple syrup, vinegar, red onion and sugar together. Gradually whisk in the vegetable oil until combined.
  2. Put spinach, pear, pecans & blue cheese in a large mixing bowl.
  3. Drizzle vinaigrette over it, mix well and serve.

* To toast pecans:

Heat in a small sauté pan over medium heat. Tossing while they get hot. Do not burn! Place on a separate plate to cool down before using.

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