Good Afternoon! This morning I hinted towards a side salad recipe I wanted to share with you and… well… here it is.
With the sunshine and warm temperatures finally showing face, I can’t help but to want to make everything a little more springy, including my food.
When we were asked to bring a salad to Easter dinner, I took it as a challenge to try something new and now I can’t stop eating it.
Here’s hoping you enjoy pears, spinach, and blue cheese as much as I do!
Ingredients
Salad:
4 pears, cored and sliced
2 bunches fresh spinach leaves (roughly 2 bags)
1 1/2 cups blue cheese crumbles
1 cup red onion, thinly sliced or diced
Dressing:
3 Tbsp. vinegar
3 Tbsp. olive oil
3 Tbsp. honey
3/4 tsp. ground pepper
***
cook time: 15 mins.
servings: 10 – 12
***
You can easily cut this recipe to serve 4 by cutting everything down a third. Example, use 1 Tbsp. vinegar, oil, and honey in the dressing and 1/2 cup blue cheese crumbles, 1/3 cup red onions, and about 1 1/2 pears instead.
Directions
1. In a small bowl, whisk together the vinegar, olive oil, honey, and pepper.
2. In a large bowl, add the pear slices and a just a little bit of the dressing and toss to coat. (Skip this step if you’re preparing the salad ahead of time.)
3. In a large bowl, combine the spinach, pears, onions, blue cheese crumbles, dressing, to toss and coat. Refrigerate any leftovers.
This is a great salad to serve immediately at home or even take to a dinner party later on. Simply prepare the ingredients ahead of time and mix them together when you’re ready!
Looking back, I should have sliced the pairs a little thinner, and would have preferred to cut the onion in thin slices rather than chopping it.
Regardless, I prepared this salad early in the morning and served it later at night as part of dinner. To make it travel better, I combined all of the ingredients but the dressing into a large serving bowl, covered it, and didn’t mix it together until close to serving time.
Just minutes before eating, I drizzled on the dressing and tossed everything together with tongs. To avoid making a mess, I actually used two big serving bowls, then transferred everything back into one.
Everyone seemed to like the combination of ingredients, and the picture above was taken a day later, which tells you it also holds well without becoming too soggy.
Gotta love leftovers!

I was so close to making a spinach and pear salad for easter too and then opted for apples instead at the last minute but I will have to try this out next time !
I love pears in salads! Red onion is a favorite too.
Yum, I love pears in the spring…they are so light and refreshing but full of flavor!
Yum!!! This sounds so delish!! Love the salty of the cheese with the sweet of the fruit 🙂