Salads are the kind of dishes that we often take for granted – it’s really easy to fall into the same patterns of greens, veggies, and dressing, which can be a bit of a bore. Salads have so much potential to serve as versatile and delicious dishes, so we say throw out your pre-conceived salad habits and try something new! This salad dish differs from most for one important reason – we’re going to serve this warm instead of cold. Besides that, this dish remains true to form in most ways – delicious greens layered with unique ingredients that make this dish a great accompaniment for dinner time or for a quick lunch.
As written, this salad calls for spinach as your main green. While it may seem like quite a bit, remember that as you cook the spinach, it will wilt just a bit before serving. Don’t have spinach on hand? Try substituting for another green (just keep in mind that depending on the green you choose, you might need some additional cook time to soften it up). Feel free to add, remove, or substitute the other ingredients here to your preference. If you don’t love mushrooms, try adding fresh peppers instead. If pears aren’t quite in season, apples can work well too!
For a unique spin on lunch time, try serving this dish with eggs cooked to your preference – you can hard-boil these and serve them chopped in the salad. For a great dinnertime pairing, try making an easy-to-prep slow cooker main course. When you get home, you’ll just need to quickly cook this salad and you’ll be ready to eat!
Warm Spinach And Pear Salad Recipe
Protein: 4g / %
Carbs: 18g / %
Fat: 10g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 pears, diced
- 10 mushrooms, sliced
- 1/2 red onion, sliced
- 5 to 6 cups baby spinach
- 1/4 cup balsamic vinegar
- 1/4 cup sliced almonds
- 2 tbsp. olive oil
- Fresh parsley (to garnish)
- Sea salt and freshly ground black pepper
- Heat olive oil in a skillet over medium heat.
- Add the pears, mushrooms, and red onion to the skillet and cook everything until soft, 4 to 5 minutes.
- Pour in the balsamic vinegar, toss everything, and season with salt and pepper to taste.
- Add the spinach and cook 1 to 2 minutes until warm.
- Serve topped with sliced almonds and parsley.