Cranberry, Pear, and Spinach Salad

This is a great salad for fall or early winter that is full of flavor and easy to prepare.



2 tbsp red wine vinegar
2 tbsp water
2 tsp maple syrup
2 tsp coarse ground mustard
2 tsp shallots, minced
14 tsp salt, or to taste
14 tsp black pepper, freshly ground, or to taste
2 tbsp olive oil
6 oz fresh baby spinach, about 8 cups
1 large, ripe red pear, cored and thinly sliced into 12 pieces
14 cup dried cranberries
6 tbsp unsalted dry roasted almonds, chopped


  1. In a small bowl, whisk together vinegar, water, maple syrup, mustard, shallots, salt, and black pepper until blended. While whisking, slowly add olive oil until the dressing is emulsified. Pour about 1/4 cup of the dressing into a large bowl. Add spinach and toss until evenly coated.
  2. Divide spinach among 4 salad plates (about 2 cups each). Top each salad with 3 pear slices, 1 tablespoon cranberries, and 1 1/2 tablespoons almonds. Drizzle with about 1 tablespoon of remaining dressing.
  3. Per serving: 6 SmartPoints; 6 PointsPlus

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