A Symphony of Warmth and Crispness: Roasted Pear & Spinach Salad with Warm Apple Vinaigrette

There’s a certain magic that happens when the seasons begin to shift, and I always find myself drawn to dishes that echo that transition. This particular salad, with its interplay of warm, spiced pears and a vibrant, herbaceous vinaigrette, has become a personal touchstone for autumn evenings and crisp, sunny afternoons alike. I remember the first time I crafted this dish; the aroma of cinnamon and simmering apple cider filled my kitchen, a comforting embrace against the cooling air. It was a revelation – the familiar comfort of apples, elevated into something sophisticated and wonderfully complex, perfectly complementing the fresh, earthy spinach and the sweetness of roasted pears. It’s a salad that truly sings of the harvest.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Yields: 4-6 Salads
• Dietary Type: Dairy-Free (ensure honey is suitable for dietary restrictions if needed)

Ingredients

For the Warm Apple Vinaigrette:

• 1 ½ cups apple cider
• ¼ cup cider vinegar
• ¼ cup honey
• 1 cinnamon stick
• 1 large shallot, diced fine
• ½ teaspoon Dijon mustard
• 1 teaspoon fresh thyme
• ½ teaspoon vegetable oil
• Salt, to taste
• Pepper, to taste

For the Roasted Pear & Spinach Salad:

• 1 (7 ounce) bag Baby Spinach
• 1 medium red onion, cut in quarters and thin sliced
• 2 Bosc pears, cored and cut in wedges, skin on
• ½ cup dried cranberries
• 2 tablespoons melted butter
• ½ teaspoon allspice
• 1 cup toasted pecan halves

Equipment Needed

• Small saucepan
• Medium saucepan
• Blender (or immersion blender)
• Small sauté pan
• Medium bowl
• Baking sheet
• Parchment paper or foil
• Large bowl
• Serving plates

Instructions

This recipe is a beautiful dance of make-ahead components and a final, swift assembly. The vinaigrette and roasted pears can be prepared in advance, allowing you to focus on tossing and serving when you’re ready.

Toasting the Pecans:

Begin by toasting your pecan halves. In a small, dry sauté pan, place the pecan halves over medium heat. Toast them for just a couple of minutes, stirring frequently, until you can catch their wonderful, nutty aroma and they achieve a lightly browned hue. This simple step unlocks their full flavor potential. Promptly remove them from the pan and let them cool on a paper towel. Once cooled, transfer them to a ziplock bag or a small airtight container for safekeeping until you’re ready to assemble the salad.

Preparing the Warm Apple Vinaigrette:

This vinaigrette is best made a day or so in advance to allow the flavors to meld beautifully.

Step 1: In a small bowl, combine the apple cider, cider vinegar, honey, and the cinnamon stick. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or ideally, overnight. This infusion process is key to capturing the essence of the apple and spice.

Step 2: In a small pot, heat the vegetable oil over medium heat. Add the finely diced shallots and sauté until they become tender and translucent. This usually takes about 3-5 minutes.

Step 3: Pour the infused apple cider mixture (discarding the cinnamon stick) into the pot with the sautéed shallots. Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer for about 4-5 minutes. This simmering period will allow the liquid to reduce slightly, concentrating its flavor.

Step 4: Remove the pot from the heat. Stir in the Dijon mustard and the fresh thyme. Transfer this warm mixture to a blender. Puree until the vinaigrette is wonderfully smooth and creamy.

Step 5: Taste the vinaigrette and season with salt and pepper according to your preference. A good starting point is ½ teaspoon of salt and ¼ teaspoon of pepper, but adjust as needed. The vinaigrette is now complete. You can use it immediately, or store it in a small container in the refrigerator until needed.

If you’re serving it at a later date, simply whisk the vinaigrette vigorously, or my preferred method, shake it in a small tupperware container until emulsified. Alternatively, you can briefly put it back into the blender or use an immersion blender. To serve, gently reheat it in the microwave for about 1 minute on medium heat, or in a small saucepan over low heat, stirring occasionally.

Roasting the Pears:

The pears are best prepared a couple of hours before serving, allowing them to cool and be served at a pleasant chilled temperature.

In a medium-sized bowl, add the cored and wedged Bosc pears (skin on). Drizzle with the melted butter and sprinkle evenly with the allspice. Toss gently to ensure the pears are well coated.

Transfer the coated pear wedges to a baking sheet lined with parchment paper or foil. Bake in a preheated oven at 425 degrees Fahrenheit for 15-20 minutes. You’re looking for the pears to be tender, but not mushy, and to have developed a subtle, light browning. The exact time will depend on the thickness of your pear slices; keep an eye on them, as they can take anywhere from 10-20 minutes. Once tender, remove the baking sheet from the oven and transfer the pears to a plate to cool. Once cooled, cover them with plastic wrap and refrigerate until ready to serve.

Assembling the Salad:

Step 1: In a large bowl, combine the Baby Spinach, the thinly sliced red onion, and the dried cranberries. Toss these ingredients gently to distribute them evenly. Set this bowl aside.

Step 2: Reheat the prepared warm apple vinaigrette until it is pleasantly warm. A quick 1 to 1 ½ minutes in the microwave on medium heat usually does the trick.

Step 3: Add a spoonful or two of the warm vinaigrette directly over the spinach, onion, and cranberry mixture in the large bowl. Toss lightly to coat.

Step 4: Divide the dressed spinach mixture evenly among four serving plates.

Step 5: Artfully arrange the chilled roasted pears over the top of each salad. Sprinkle generously with the toasted pecan halves.

Step 6: Finally, drizzle the remaining warm apple vinaigrette over each salad. Serve immediately and enjoy this delightful balance of flavors and textures. This recipe yields 4 generous salads or can be portioned into 6 smaller salads.

Expert Tips & Tricks

• Make-Ahead Magic: The beauty of this salad lies in its components. The vinaigrette can be made up to three days in advance and stored in an airtight container in the refrigerator. Gently reheat before serving. The pears can also be roasted a day ahead and kept chilled.
• Pear Perfection: When selecting your pears, opt for Bosc pears, as they hold their shape beautifully when roasted. Ensure they are ripe but still firm to avoid them becoming too soft.
• Spice it Up: Feel free to adjust the spices in the vinaigrette. A pinch of ground cloves or a sliver of fresh ginger added to the simmering cider can offer a delightful variation.
• Nutty Alternatives: If pecans aren’t your preference, toasted walnuts or slivered almonds make excellent substitutes, offering their own unique crunch and flavor profile.
• Vinaigrette Emulsification: For the creamiest vinaigrette, ensure it’s at room temperature or slightly warmed before blending. If it separates upon standing, a quick re-blend or vigorous whisking will bring it back together.

Serving & Storage Suggestions

This salad is a complete meal in itself, perfect for a light lunch or an elegant starter. For an even more substantial dish, consider adding grilled chicken, pan-seared duck breast, or a sprinkle of crumbled goat cheese or blue cheese.

Leftover salad components can be stored separately. The vinaigrette will keep in an airtight container in the refrigerator for up to three days. The roasted pears can also be stored in the refrigerator for up to two days. The toasted pecans will maintain their crispness in an airtight container at room temperature for up to a week. It’s best to assemble the salad just before serving to prevent the spinach from wilting.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, assuming 4 servings:

Nutrient	Amount per Serving	% Daily Value
Calories	375.9 kcal	–
Calories from Fat	220 kcal	–
Total Fat	24.5 g	37%
Saturated Fat	5.3 g	26%
Cholesterol	15.3 mg	5%
Sodium	91.5 mg	3%
Total Carbohydrate	41 g	13%
Dietary Fiber	7.1 g	28%
Sugars	28.5 g	113%
Protein	4.6 g	9%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Seasonal Fruits: While pears are divine, crisp apples like Honeycrisp or Fuji can be substituted for the pears. They will offer a slightly different texture and flavor profile but will still be delicious when roasted.
• Greens Galore: Feel free to swap out the baby spinach for a blend of your favorite salad greens. A mix of arugula and baby kale would add a peppery and robust note.
• Herbaceous Notes: Experiment with other fresh herbs in the vinaigrette. A touch of rosemary or sage, finely minced, can complement the autumnal flavors beautifully.
• Sweetness Control: If you prefer a less sweet vinaigrette, you can reduce the amount of honey slightly or use a maple syrup alternative.

FAQs

Q: Can I make the entire salad ahead of time?
A: It’s best to prepare the vinaigrette and roast the pears in advance. Assemble the salad components just before serving to maintain the freshness and crispness of the spinach.

Q: What can I use if I don’t have a blender?
A: An immersion blender works wonderfully for pureeing the vinaigrette directly in the saucepan. If you don’t have either, you can finely mince the shallots and thyme and whisk them vigorously into the reduced cider mixture, though the texture will be less smooth.

Q: How long does the warm apple vinaigrette last?
A: The vinaigrette can be stored in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

Q: Can I substitute the honey with another sweetener?
A: Yes, you can substitute the honey with maple syrup or agave nectar. Adjust the quantity to your taste preference.

Q: My vinaigrette looks separated after chilling. What should I do?
A: This is normal! Simply whisk it vigorously or give it a quick re-blend or shake in a container to emulsify it again before reheating and serving.

Final Thoughts

This Roasted Pear & Spinach Salad with Warm Apple Vinaigrette is more than just a dish; it’s an experience. It’s the kind of meal that invites conversation, warms the soul, and celebrates the bounty of the season. It’s versatile enough to grace your holiday table or be a comforting weeknight indulgence. I encourage you to embrace the process, savor the aromas as they fill your kitchen, and share this delightful creation with those you cherish. Perhaps a glass of crisp, dry cider or a light-bodied Pinot Noir would be a perfect accompaniment. Enjoy every single bite!