Autumn Spinach Salad

By • November 15, 2009 • 0 Comments

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Author Notes: My friend brought the spinach, pear, nuts, and dried cranberries to my house for a collaborative dinner. I added the onions and improvised the dressing drawing on my collection of treasured fruit-infused oils and vinegars. AppleAnnie

Serves 4

for the salad

  • 1 packet baby spinach leaves
  • 1/4 cup cup thinly sliced red onion
  • 1/4 cup dried cranberries
  • 1 bosc pear peeled and cut into thin slices
  • 1/3 cup toasted or candied pecans

for the vinaigrette

  • 1 teaspoon cranberry horseradish mustard (or other fruited Dijon mustard)
  • 1 tablespoon balsamic vinegar (or other fruity balsamic)
  • 1 teaspoon Maple syrup
  • 1/2 teaspoon sea salt
  • 4 tablespoons orange infused olive oil (or add 1 tsp grated orange zest and plain olive oil)
  1. Place spinach leaves in a low salad bowl.
  2. Arrange onions, pears, cranberries and nuts over the greens in a decorative fashion.
  3. Mix the mustard, vinegar, maple syrup and salt together, whisk until blended.
  4. Whisk in the oil, one Tbsp at a time. If using plain oil, stir in the grated orange zest.
  5. Drizzle the vinaigrette over the salad, and serve.
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