Pear Spinach Salad with Cranberry Orange Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 5 oz Baby spinach
  • 2 Bartlett pears, semi-firm but ripe
  • 1/3 cup Cranberries, fresh
  • 1/2 tsp Orange, zest
  • 3/4 cup Pomegranate arils

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 3/4 cup Pecans

• Drinks

  • 2 tbsp Orange juice, fresh

• Dairy

  • 1/3 cup Goat cheese

Found on cookingclassy.com

Ingredients

• 1/2 cup olive oil
• 1/3 cup (34g) fresh cranberries
• 1/2 - 1 tsp orange zest
• 2 Tbsp fresh orange juice
• 1 Tbsp honey
• 1 Tbsp granulated sugar
• 2 tsp dijon mustard
• 1/2 tsp salt
• 5 oz baby spinach
• 2 Bartlett pears (semi-firm but ripe), cored and sliced
• 3/4 cup pomegranate arils (1/2 cup dried cranberries would also be good)
• 3/4 cup chopped pecans
• 1/3 cup crumbled goat cheese (optional)

Directions

• For the dressing:
• Add all of the vinaigrette ingredients to a food processor (beginning with 1/2 tsp zest and adding more to taste as you go). Pulse until cranberries have been pureed into dressing. Transfer to a jar, cover and chill until ready to use.
• For the salad:
• Layer salad ingredients into a bowl. Drizzle desired amount of dressing over top (youll likely have some left over) or top each individual serving with dressing. Serve immediately.
• Recipe source: Cooking Classy