Pear Spinach Salad

This amazing salad was created by a special baby spinach fan - Chuck, the fish guy from Union, Maine. Chuck whips up and enjoys this delicious salad 3 to 4 times a week. Thanks Chuck! 



  • 2 oz. raw pecan halves
  • ½ lemon
  • 2 oz. dried cranberries (small handful chopped)
  • 1 Anjou pear (quartered, cored and sliced crosswise)
  • 2 oz. Gorgonzola cheese (thinly sliced)
  • 1 (5 oz.) package of Olivia's Organics Baby Spinach

Dressing (adjust to taste):

  • 3 tablespoons Extra virgin olive oil
  • 1 tablespoon Balsamic vinegar
  • 1/2 clove minced or crushed garlic
  • 1/2 teaspoon of Grey Poupon mustard
  • Salt & pepper to taste


  • Toast the pecans in a dry skillet for a few minutes, being careful not to burn. Set aside to cool.
  • Squeeze half a lemon into a salad bowl, seeds removed.
  • Add to the bowl the cranberries, sliced pears, cooled pecans, Gorgonzola cheese and spinach.
  • Just before serving, toss the salad gently with the dressing.  

Tips from Chuck:
Freeze the Gorgonzola so it can be easily sliced thin before adding to the salad.
All ingredients are approximate and should be adjusted to your personal taste!

Categories: Salad, Spinach