Pear Apple Avocado Spinach Salad Recipe

This simple autumn salad has many flavours and textures for a tasty side or meal! Serve it at family gatherings for a healthy vegetable.


– 10 ounces baby spinach or spring green mix chopped – 1 large apple sliced or chopped – 1 large pear sliced or chopped – 2 large avocados sliced or chopped – ½ cup red onion thinly sliced or chopped – 6 ounces feta cheese or gorgonzola cheese – ⅔ cup dried cranberries Candied Walnuts: – 1 Tbsp avocado oil – 1 cup raw walnut – 1 Tbsp pure maple syrup – 1 pinch ground cinnamon – 1 pinch sea salt Maple Cinnamon Balsamic Vinaigrette: – ½ cup extra virgin olive oil or avocado oil – ⅓ cup balsamic vinegar – 2 Tbsp pure maple syrup – ½ tsp ground cinnamon – 1 tsp dijon mustard optional – ½ tsp sea salt


A NutriBullet or Magic Bullet can be used to blend the balsamic vinaigrette ingredients until smooth. 

Step 1

Without a small blender, whisk everything well in a small bowl. Save in an airtight container in the fridge until use.

Step 2

Heat all candied walnut ingredients in a small skillet over medium-high heat. Cook nuts for 3–5 minutes, stirring occasionally, until sticky and caramelised. 

Step 3

Walnuts burn quickly, so don't leave them. Place walnuts in a bowl and set aside immediately. Leave walnut halves whole or chop them. You should chop them.

Step 4

Cut the spinach (or spring greens), apple, pear (cores removed), avocado, and red onion into small pieces and place in a large bowl.

Step 5

Use a large mixing bowl or the salad's serving bowl. Mix in feta, dried cranberries, and candied walnuts.

Step 6

Pour dressing over salad and toss until coated. Serve salad with your main course and enjoy!

Step 7

See Also

See Also

Crustless Pumpkin Pie Recipe