Vegan Pear Spinach Salad with Pecans and Maple-Lemon Dijon Dressing

The Vegan Pear Spinach Salad with Pecans and Maple-Lemon Dijon Dressing is yummy. It has 260 calories and takes 20 minutes to make. Serve your salad at feasts, lunches, festivals, events, dinners, or functions. This recipe contains baby spinach, ripe pears, pecans, red onion, dried cranberries, black pepper, sunflower seeds, olive oil, lemon juice, maple syrup, salt & Dijon mustard. We may pair this recipe with grilled tofu steaks, chickpea patties, lentil soup, stuffed sweet potatoes, garlic toast, or mashed potatoes. You may keep your dish for two days in the refrigerator. This Vegan Pear Spinach Salad with Pecans and Maple-Lemon Dijon Dressing is not difficult to make, as the steps are simple.

STATS:

• Calories: 260 kcal
• Total time: 20 minutes
• Servings: 4
• Cook time: 5 minutes
• Cuisine: American
• Preparation time: 15 minutes
• Course: Salad
• Diet: Vegan
• Serving size: 1 bowl

EQUIPMENT:

• Small skillet
• Measuring cups
• Knife
• Salad tongs
• Measuring spoons
• Cutting board
• Small mixing bowl
• Large salad bowl

INGREDIENTS:

SALAD:

• Five cups baby spinach
• ¾ cup pecans
• 2 medium sliced ripe pears
• Quarter cup sliced red onion
• 2 tbsp sunflower seeds
• Quarter cup dried cranberries

DRESSING:

• Three tbsp olive oil
• ¼ tsp salt
• Two tbsp fresh lemon juice
• 1 tbsp maple syrup
• Quarter tsp black pepper
• 1 tbsp Dijon mustard

INGREDIENT NOTES:

BABY SPINACH:

• We use it to make a light base for your salad without overpowering the other items. Spinach provides vitamins and minerals to make the salad healthier. You may replace it with arugula for a peppery taste and kale for a healthier salad.

RED ONION:

• Red onions give a little sweet taste and maintain the sweetness of pears. You may use green onions for a milder taste, as per your choice.

DRIED CRANBERRIES:

• They include a chewy texture and extra sweetness with little tart taste. Replace them with raisins, chopped dried cherries, or dried blueberries as per your choice.

PEARS:

• Pears give natural sweetness and a juicy texture. They maintain the crunchy pecans and crisp onions. You may use apples for extra crunch or peaches for a sweeter salad.

SUNFLOWER SEEDS:

• They include extra crunch and a little nutty taste to the salad. We use sunflower seeds to add healthy fats and texture. You may use pumpkin seeds as another idea.

PECANS:

• Pecans make your salad filling and include a rich, buttery taste. Toasting the pecans makes them more delicious and deepens their taste. Walnuts are a good substitute for your recipe.

DIJON MUSTARD:

• We use Dijon mustard to include a tangy and slightly bold taste to the dressing. Use whole-grain mustard as an alternative.

INSTRUCTIONS:

1. First, you will dry your washed spinach and put it in the large salad bowl.
2. Then thinly slice your pears and add them to your bowl.
3. We will add your sliced red onions with sunflower seeds & cranberries.
4. Now, warm your small skillet on a moderate setting and toast pecans for 5 minutes.
5. Include pecans in the salad and whisk olive oil, lemon juice, salt, Dijon mustard, maple syrup, and black pepper in the small bowl.
6. Lastly, mix your dressing with the salad and gently toss.
7. TIPS:
8. You will use ripe, firm pears so they hold shape properly.
9. Chill your salad bowl before serving for better crispness.
10. Toast your pecans if you want extra crunch and taste.
11. Include dressing just before serving to keep the spinach fresh.

STORAGE INFORMATION:

FRIDGE:

• Keep your salad in the box for two days.

FREEZER:

• You may freeze the dressing for 30 days.

FAQs:

Can I make this salad early?

• Yes, you may prepare your ingredients and include dressing before serving.

Is my recipe vegan?

• Yes, all the items in your salad are vegan.

Should I utilize another fruit?

• Yes, you may use apples, grapes, peaches, or strawberries as per your choice.

How can I make an oil-free dressing?

• You may replace olive oil with blended tahini or extra lemon juice.

NUTRITIONAL INFORMATION:

Net carbs: 16 grams

Iron: 2.5 mg

Total carbs: 20 grams

Vitamin A: 4200 IU

Fiber: 4 g

Calcium: 90 milligrams

Protein: 4 g

Sodium: 220 milligrams

Potassium: 420 mg

Calories: 260 kcal