Trying to eat more salads? This vegan Spinach Pear Salad features a vinaigrette that makes a great substitute for honey-mustard dressing.
I’ve been trying to eat something raw at every meal which means I’ve rediscovered the joy of side salads.
I’ve also given up bottled salad dressings. While convenient, I’m adhering more and more to the philosophy that if a product contains ingredients your grandmother wouldn’t recognize, steer clear. Whipping up a homemade salad dressing is easier than finding a bottle at the back of your overflowing, disorganized pantry anyway.
The quantity of Mustard Vinaigrette below is way too much for the amount of salad here.
Mix it up in a glass jar with a screw top, use what you need, then pop the jar in the refrigerator. You’ll have pre-made dressing for at least four more servings of salad later in the week.
I used this vinaigrette with a salad featuring butter lettuce, grated apples, grated beets, and grated carrots in addition to the spinach, pear, and walnut combination below.
Other Spinach Salads You Might Like
Like this spinach pear salad? You might also like these other recipes:
Spinach Pear Salad with Mustard Vinaigrette
For the Mustard Vinaigrette
- 3 tablespoons water
- 2 tablespoons balsamic vinegar I used pomegranate
- 1/2 teaspoon sugar
- 1 1/2 teaspoons stone-ground mustard or Homemade White Wine Mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 teaspoons extra-virgin olive oil
For the Salad:
- 2 cups fresh baby spinach
- 1 small pear cored, halved lengthwise and thinly sliced
- 10 walnuts chopped and lightly toasted
Make the dressing:
Place water, vinegar, sugar, mustard, salt, pepper and olive oil in a glass jar with a screw-top lid. Shake vigorously until ingredients are well-combined.
Make the salad:
Toss spinach with about 1/6 of the salad dressing and reserve rest for another use. Place in 2 individual serving bowls and top with pears and walnuts.