Spinach and Pear Salad with Maple Dijon Vinaigrette
10oz of baby spinach
1 ripe bartlett pear, cored and thinly sliced
1 small red onion, thinly sliced (mine was too big, so I only used 1/2)
4 slices of bacon or turkey bacon, cooked crisp and crumbled (omit for vegetarian version)
¼ cup dried cranberries
Maple Dijon Vinaigrette (recipe below)
Combine all salad ingredients in a large bowl. Use recipe below to make your Maple Dijon Vinaigrette.
Maple Dijon Vinaigrette
⅓ cup cider vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
⅔ cup olive oil
salt and pepper to taste (I use about ¼ tsp of each)
Whisk together first 5 ingredients. Gradually whisk in oil until completely blended.
Drizzle dressing over top of salad, toss, and serve. Extra dressing can be kept covered in the refrigerator and used within a few days.
This makes a great side dish and uses some of my favorite fall flavors. It’s a perfect side dish for Thanksgiving and will be on our holiday table for sure.