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Ingredients (10)

  • 1/4 red onion, thinly sliced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 cups baby spinach (about 5 ounces)
  • 1 medium Bosc pear, quartered and thinly sliced
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Nutritional Information
  • Calories94
  • Fat3.82g
  • Saturated fat0.51g
  • Trans fat0.0g
  • Carbs14.19g
  • Fiber2.68g
  • Sugar9.44g
  • Protein1.59g
  • Cholesterol0g
  • Sodium277.57mg
  • Nutritional Analysis per serving (4 servings) Powered by

Nothing rounds out a meal better than a well-made salad. This spinach salad would be great alongside roasted pork or a filling soup.

This recipe was featured as part of our Fall Ingredients photo gallery.


  1. 1Place onion in a small bowl of ice water and let sit for 10 minutes.
  2. 2Meanwhile, place mustard, vinegar, water, oil, honey, salt, and pepper in a medium nonreactive bowl and whisk until combined.
  3. 3Strain onion from ice water, pat dry, and place in a large nonreactive bowl. Add spinach, pear, and 3 tablespoons of the dressing and toss until evenly coated. Taste, season with salt and freshly ground black pepper, and add more dressing as desired.
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