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.

  • Yield: 4 to 6 servings
  • Difficulty: Easy
  • Total: 25 mins 
  • Active: 15 mins

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

Instructions

  1. Place onion in a small bowl of ice water and let sit for 10 minutes.
  2. Meanwhile, place mustard, vinegar, water, oil, honey, salt, and pepper in a medium nonreactive bowl and whisk until combined.
  3. Strain 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.