The best thing about Spinach Salad with Blue Cheese and Green Pear is the Maple Roasted Pecans. They turn into something that resembles candy. CANDY! In a SALAD. And making your own Maple Balsamic Vinaigrette is so quick you won’t ever buy store bought again!
I was served this salad at a friend’s place a number of years ago. I never forgot how good it was and have worked on the dressing ingredients and amounts over the years. I’m not sure if I have it exactly the same but it’s pretty close. I guess I could’ve called her and asked. But then I wouldn’t have had an excuse to make it over and over again. Not that anyone was complaining.
Jump to Recipe
How to Make Maple Roasted Pecans
Start by drizzling a few tablespoons of maple syrup over pecans on a piece of parchment or foil. They will stick to the foil but once they’re cooled you can usually break them off quite easily. I prefer pecan halves over pieces because sometimes the pieces are quite small. You can break the halves in two before roasting if you like.
Toss well to ensure the nuts are well coated. Roast them in the oven at 350 degrees for about 10-15 minutes. Keep an eye on them. Once they start to brown and the syrup is bubbling, they’re done. They’ll be sticky at first but as they cool they’ll harden. It’s not a bad idea to make a double amount of the pecans. They keep well in the fridge and they’re so good you’ll probably eat some while you assemble the salad.
If you find raw onions are too pungent in salads, slice them in advance and refrigerate them in a bowl of cold water for a few hours. It’s a neat trick I’ve learned that really seems to work.
Break up the blue cheese and thinly slice the pear right before serving. Spinach Salad with Blue Cheese and Green Pear is best served with the toppings piled on the spinach and the dressing served once it’s plated. Otherwise all the good stuff ends up in the bottom of the bowl if you toss it before serving. Add a little maple balsamic dressing and enjoy!
This salad is a great accompaniment to Maple Dijon Glazed Salmon.
If you make this salad, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
- 8 cups baby spinach
- 1 green pear
- ¼ cup crumbled blue cheese
- ¼ red onion, thinly sliced soak slices in cold water if too pungent
- ⅓ cup pecan halves or quarters
- 2 Tbsp maple syrup
Maple Balsamic Dressing
- 1 Tbsp maple syrup
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 2 tsp lime juice
- 1 tsp Dijon mustard
- pinch of salt and pepper
Instructions
- Spread pecans on parchment paper or foil and drizzle with 2 Tbsp maple syrup. Stir them around to ensure pecans are well coated.
- Bake pecans in 350° oven for 10 - 15 minutes. Watch them carefully. When the syrup is bubbling and the pecans are browning, remove from oven. Check regularly as they can burn quickly. Allow to cool before breaking off parchment.
- Meanwhile combine dressing ingredients and shake well.
- Assemble salad by dividing spinach between 4 plates. Top with blue cheese, sliced green pear, red onion and maple roasted pecans. Drizzle with dressing.
Nutrition
more great salads
Strawberry Mandarin Salad with Sweet Onion Vinaigrette
This sounds so delicious! Can’t wait to make this!