Pear Apple Avocado Spinach Salad Recipe

Pear Apple Avocado Spinach Salad Recipe: A great fall salad is Pear Apple Avocado Spinach with Dried Cranberries, Feta, and Candied Walnuts! The flavors of fall are beautifully displayed when all the ingredients are combined with a cinnamon maple balsamic vinaigrette!

The variety of flavors and textures in this simple green salad recipe creates a mouthwatering experience for the senses.

This gorgeous fall salad goes so well with any main dish because it has a perfect balance of tart and sweet dried cranberries, creamy avocado, tangy feta cheese, zingy red onion, and luscious candied walnuts.

Even though I slice everything to make a visually appealing appearance, I much more like the texture of chopped salads than sliced ones because everything is chopped into little chunks.

Pear Apple Avocado Spinach Salad Recipe –

• Using a small blender (such a NutriBullet or Magic Bullet), add the ingredients for the balsamic vinaigrette and blend until well incorporated. In a small bowl, thoroughly whisk all ingredients if you do not have a mini blender. Until used, keep refrigerated in an airtight container.

• Place all of the candied walnut ingredients in a small skillet and place it over medium-high heat. After heating the nuts for three to five minutes, or until they start to look sticky and caramelized, stir them occasionally. Walnuts can burn quickly, so be sure to keep an eye on them at all times without moving. The walnuts should be moved right away to a bowl and left there. The walnut halves can be left whole, or you can chop them into smaller pieces. I recommend chopping them.

• Cut the spinach (or spring greens), red onion, avocado, apple, and pear (removing the cores) into small pieces and add them to a big bowl. Either use the large serving bowl that you plan to serve the salad in, or use a large mixing bowl. Stir in the candied walnuts, dried cranberries, and feta cheese.

• Once you’ve added as much dressing as you like, mix the salad thoroughly to coat everything.
  Enjoy your salad with your main course!

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Nutrition

• Serving: 1 Serving 
• Calories: 384 kcal
• Carbohydrates: 35g
• Protein: 9g
• Fat: 26g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Cholesterol: 25 mg
• Sodium: 463 mg
• Fiber: 5g
• Sugar: 21g

FAQs AND QUESTIONs 

How to Make Pear Apple Avocado Spinach Salad:

• If you don’t have a small blender, simply whisk everything well in a small bowl. Store in an airtight container in the refrigerator until ready to use.

• Transfer all of the ingredients for the candied walnuts to a small skillet and heat over medium-high heat. Stir nuts occasionally and continue cooking until they begin to appear sticky and caramelized, about 3 to 5 minutes.

• Be sure to continuously monitor the walnuts without walking away because nuts burn easily in a split second. Immediately transfer the walnuts to a bowl and set them aside.

• You can leave the walnut halves whole or you can chop them into smaller pieces. I recommend chopping them.

• Chop the spinach (or spring greens), apple, pear (discarding the cores), avocado, and red onion into small sized pieces and transfer them to a large bowl.

• You can either use a large mixing bowl or the large serving bowl you intend to serve the salad in. Add in the feta cheese, dried cranberries, and candied walnuts.

• Drizzle your desired amount of dressing over the salad and toss well until everything is coated.

• Serve salad alongside your main dish, and enjoy!

• Salad is best when served within an hour or two of preparing it so for this reason, I don’t recommend making this recipe too far in advance.

• You can prepare the dressing and walnuts in advance, but everything else should be chopped and combined just before serving.

• Remember, you can always go with apple slices and pear slices for a prettier presentation if that’s your goal but I do love the chopped version more.

• The next time you’re looking for a fun fall salad that celebrates fall produce, make this tasty pear apple avocado spinach salad! It’s a marvelous side dish no matter the time of year.

• Perfect for easy weeknight meals, yet fancy enough to serve at holiday gatherings, this dreamy salad is refreshing and inviting.

• I love adding rotisserie chicken or store-bought pre-cooked chicken for a complete meal.