Spinach Salad with Pears, Cranberries and Toasted Pecans

Spinach Salad with Pears, Cranberries and Toasted Pecans from Chere Bork and Laurie Meyer Nutrition

Ever need a salad that is delish, quick and impressive?  This salad has it covered! I asked my sister Laurie for a special salad recipe for Easter dinner and she created this one for me. Winner, winner, spinach salad for dinner!  The beautiful thing is, it calls for all the ingredients you have on hand except for the pears and the spinach. And of course, you buy spinach every week don’t you!? We do. Sadly, Gary does not eat it but I can easily eat a bag a week sautéed with freshly ground pepper, sea salt and a squeeze of lemon! It was also a perfect salad to take to our annual Mullaney Timberman Triathlete cabin weekend.

Print Recipe
Spinach Salad with Pears, Cranberries and Toasted Pecans
Spinach Salad with Pears, Cranberries and Toasted Pecans from Chere Bork and Laurie Meyer Nutrition
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
servings
Ingredients
Dressing Ingredients:*
Salad Ingredients:
Optional Ingredients:
Servings
servings
Ingredients
Dressing Ingredients:*
Salad Ingredients:
Optional Ingredients:
Spinach Salad with Pears, Cranberries and Toasted Pecans from Chere Bork and Laurie Meyer Nutrition
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
  2. Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
  3. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
  4. To assemble the salad, place the spinach, onions, cranberries and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly.
  5. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates.
  6. Garnish with feta cheese and pecans as desired and serve immediately.
Recipe Notes

*You can double the salad dressing if you want your greens really soaked. To serve 15 I would triple this salad dressing recipe.

**I use a combination of cranberries and cherries. I soak the cranberries and toss in cherries with the spinach.

*** Toast pecans in a 350°F oven for 10 to 12 minutes! Watch to avoid burning! You can substitute any nut that you love. Laurie likes hazelnuts but they seem like too much work to me!

Do Ahead:  The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to 4 hours in advance. Set aside at room temperature.

This recipe was adopted from my sweet, smart RD sister, Laurie Meyer Nutrition.

Celebrating Life at the Timberman Triathalon Cabin Weekend

Joe Kandiko, triathlete and photographer

Sarah testing champagne

I want to thank sweet Joe Kandiko for taking the photographs of this salad when we were celebrating the Timberman Triathlon.  I was going to prepare this blog post and realized I had an award winning photographer coming to the cabin. His adorable wife Georgia and Joe are quite the artistic team. Georgia is only person I would know to paint on a rafting trip.

Georgia has competed in several Timberman Triathlons. Georgia and Joe complement each other so well. They both enjoy art, living on the lake, their beloved children and love being active! I highlighted these award winning artists for Watercolor Month. Check out Joe and Georgia’s art at www.KandikoAndKandiko.com.

Timberman Triathletes

Taylor, Quinn, Kevin, Jonathan and Joe competed this year.

I served this salad to 15 athletic, fun God loving people at the Mullaney cabin for the Timberman Triathlon. They liked it and ate more than I thought they would!

Taylor, Quinn, Kevin, Jonathan and Joe, triathletes

Lucky or what…Sarah wanted us to taste test four bottles of champagne for her daughter’s  wedding in August.

Interesting results – all the woman all liked one best and the boys all liked one we all did not like at all!

We surprised Ben and celebrated his 24th birthday! When you come to the Mullaney cabin you become family!

It is the special relationships and people we cherish like our special times at the Mullaney cabin! Always remember the most important things in life can’t be seen or touched.

Spinach Salad with Pears, Cranberries and Toasted Pecans

Print Recipe
Spinach Salad with Pears, Cranberries and Toasted Pecans
Spinach Salad with Pears, Cranberries and Toasted Pecans from Chere Bork and Laurie Meyer Nutrition
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
servings
Ingredients
Dressing Ingredients:*
Salad Ingredients:
Optional Ingredients:
Servings
servings
Ingredients
Dressing Ingredients:*
Salad Ingredients:
Optional Ingredients:
Spinach Salad with Pears, Cranberries and Toasted Pecans from Chere Bork and Laurie Meyer Nutrition
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
  2. Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
  3. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
  4. To assemble the salad, place the spinach, onions, cranberries and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly.
  5. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates.
  6. Garnish with feta cheese and pecans as desired and serve immediately.
Recipe Notes

*You can double the salad dressing if you want your greens really soaked. To serve 15 I would triple this salad dressing recipe.

**I use a combination of cranberries and cherries. I soak the cranberries and toss in cherries with the spinach.

*** Toast pecans in a 350°F oven for 10 to 12 minutes! Watch to avoid burning! You can substitute any nut that you love. Laurie likes hazelnuts but they seem like too much work to me!

Do Ahead:  The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to 4 hours in advance. Set aside at room temperature.

This recipe was adopted from my sweet, smart RD sister, Laurie Meyer Nutrition.