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Warm Pear & Spinach Salad with Maple-Bacon Vinaigrette

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Mature, larger-leaved spinach holds up better to the warm bacon vinaigrette than baby spinach in this healthy spinach salad recipe. If you don't want the spinach to wilt, let the dressing cool before tossing it with the salad.”


    • 10 cups fresh spinach, tough stems removed
    • 1 medium firm ripe pear, thinly sliced
    • ½ cup slivered red onion
    • 2 slices bacon, chopped
    • 1-1½ tablespoons extra-virgin olive oil
    • 2 tablespoons cider vinegar
    • 1 tablespoon pure maple syrup
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • ½ cup toasted walnut halves


  • 1 Combine spinach, pear and onion in a large bowl.
  • 2 Cook bacon in a small skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Add enough oil to the pan drippings to make 2 tablespoons total. Add vinegar, syrup, salt and pepper; bring to a simmer. Immediately pour the dressing over the salad and gently toss to coat. Serve sprinkled with the bacon and walnuts.
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