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Spinach and Pear with Pineapple Vinaigrette

Course: Healthy Salads, Main Dish, Side dishes
Cuisine: International
Servings: 4 Servings
Author: Chef Maria Cummins


  • 2 10 ounce portions fresh spinach leaves
  • 3 -4 inch ripe pears cut into 1/2cubes
  • 1/4 cup dry cranberries
  • 3/4 cup pineapple juice
  • 1/3 cup red-wine vinegar
  • 1 tablespoon pumpkin seeds
  • 1 teaspoon salt
  • 1 cup olive oil
  • 1 1/2 tablespoons poppy seeds


  • Tear spinach leaves into bite-sized pieces and place in a large salad bowl (Amount of spinach can be varied based on how much dressing you like on your salad).
  • Add pears & cranberries.
  • In food processor, blend juice, vinegar, and salt. With machine running, add oil and process until dressing is thick (The slower you add the oil, the thicker the dressing). Stop the processor and add poppy seeds.
  • Drizzle salad with dressing and toss well to coat.
  • Serve immediately.


You can make the dressing by hand(instead of food processor), you will need a bowl and a whisk.
If making this salad ahead of time, add dressing right before serving!