Easy Pear, Brie & Walnut Spinach Salad Recipe
There are days when you just need a hug in the form of food. You know those days? The ones where the weather outside is grim, or you’ve had a long week and all you want is to wrap yourself in a cozy blanket, put on your favorite rom-com, and dive into a bowl of something delicious. This is where my Pear, Brie & Walnut Spinach Salad with Honey Dijon comes to the rescue!
I first stumbled upon this salad during a cozy autumn dinner party at a friend’s house. The sweet, juicy pears mixed with the creamy Brie and crunchy walnuts blew my mind. I was like, “Why haven’t I made this before?!” It was one of those delightful “oops, why didn’t I think of that” moments. The fragrance of roasted nuts filled the air, mingling with the crispness of fresh spinach and the enticing tang of the dressing. It had that magical quality where every bite felt like an experience, not just another meal.
Honestly, I didn’t think a salad could be so transformative. My expectations were shattered, and my culinary world expanded. This recipe not only became a staple in my kitchen, but it also holds a special spot in my heart thanks to those evenings filled with laughter and good conversations around the dinner table. As the seasons roll by—buds blooming in spring or leaves crinkling in autumn—this salad has a way of mirroring those moments with its versatility and seasonal shifts.
So, gather around, friends! Let me take you through all the comforting, delicious details of this easy and elegant dish. I promise it will make you smile, and who knows, it might just become your next go-to recipe for easy weeknight dinners or even a quick family meal!
Why You’ll Love This Recipe
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Simplicity: It’s straightforward! With just a handful of ingredients and minimal prep, you can whip it up in no time. Seriously, even if you’re a kitchen novice, you’ll feel like a pro!
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Flavor explosion: The sweet pears and honey Dijon dressing harmonize beautifully, with creamy Brie and crunchy walnuts adding texture. Every forkful is like a party in your mouth.
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Versatile ingredients: You can easily swap out the Brie for your favorite cheese—feta, goat cheese, or even vegan options if that’s your jam.
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Picky-eater friendly: Even the finickiest eaters will have a hard time resisting this gem. I mean, who doesn’t love cheese and fruity goodness combined?
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Meal prep heaven: This salad keeps well in the fridge for lunch the next day or can be easily adjusted to make it suitable for high protein meals.
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Comfort food vibes: It somehow feels fancy but also soothing—a crunchy, creamy hug that you can enjoy any night of the week.
What Makes This Recipe Special?
This Pear, Brie & Walnut Spinach Salad is special not just because of its lovely flavor combination, but also for all the stories woven into each bite. Whether you make it for a romantic dinner or a cozy night in with friends, it brings a sense of warmth to the table. The toasty walnuts add a satisfying crunch, while ripe pears provide that juicy sweetness we all crave. And the Brie? Oh boy, that gooey enchantment brings it all together!
But what truly elevates this dish is the honey Dijon dressing, which you can adjust based on your taste preferences. If you like it sweet, go heavier on the honey. Prefer it tangy? Add more lemon juice. Cooking is just like life—an opportunity to play and experiment! Plus, the colors are just gorgeous—vibrant greens, creamy whites, and the soft blush of the pears. It’s a feast for the eyes!
Ingredients
To whip up this delightful salad, you’ll need:
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4 cups baby spinach: Fresh, tender, and not overwhelming, spinach is like the canvas of our salad masterpiece.
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2 ripe pears, thinly sliced: Look for ripe, juicy pears that will add sweetness and moisture. You can use Bartlett or Anjou if you want my recommendation!
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4 oz Brie cheese, sliced or cubed: Creamy, luxurious Brie is the heart of this dish, melting slightly over the warm ingredients. Ugh, just heavenly!
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1/3 cup toasted walnuts: Toasting them brings out that lovely nutty flavor. Just don’t forget to keep an eye on them; burnt nuts are a no-go.
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1/4 cup dried cranberries (optional): They add a pop of color and tartness, but you can skip them if you’re not a fan.
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2 tablespoons olive oil: A good quality cold-pressed olive oil will enhance the dressing and is a healthy comfort food choice too.
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1 tablespoon apple cider vinegar: This gives the dressing a nice tang!
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1 tablespoon Dijon mustard: Adds a depth of flavor that makes the dressing sing.
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1 tablespoon honey: Sweetness to balance the tang. Runny honey works best!
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1 teaspoon lemon juice: Just a little squeeze brightens it all up.
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Salt and black pepper to taste: Season as you go, my kitchen friend!
Kitchen Tip: When you’re choosing your ingredients, always strive for quality. I’ve made the mistake of picking cheap, wilted spinach or overripe pears, and trust me, it’s not fun. Fresh ingredients make a world of difference!
How to Make It Step-by-Step
Let’s dive into the heart of this salad! I’ll walk you through each step and share any oops moments I’ve had along the way. Spoiler alert: there have been many!
Step 1: Preparing the Ingredients
First things first, wash your baby spinach thoroughly. I love using a salad spinner because it gets rid of any excess water and keeps the leaves nice and crisp. If you don’t have one, just give them a quick pat-down with a clean kitchen towel.
While the spinach is drying, thinly slice your ripe pears. Hold on—don’t throw away the seeds, oops! I did that once while haphazardly slicing. Let’s just say biting into a hard seed isn’t the best experience. If you’re playing it safe, you can always cut out the core first.
Step 2: Toasting the Walnuts
Now, onto those walnuts! Preheat your oven to 350°F if you’re toasting them in the oven (for about 8–10 minutes). Seriously, the smell of toasting nuts is life. Just be sure to keep an eye on them, as they go from perfectly golden to charred faster than you can say “oops!" Alternatively, you can toast them in a frying pan over medium heat for a few minutes while stirring occasionally.
Step 3: Making the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, salt, and pepper. The minute you mix it, you’ll notice how silky and smooth the dressing becomes. It’s a delight! But if it feels too thick, add a splash of water until you reach your desired consistency.
Something I learned through trial and occasional error: taste as you go. Don’t be shy with the salt and pepper. To be real, everyone’s palate is different.
Step 4: Assembling the Salad
Grab a large bowl and toss together the spinach, sliced pears, toasted walnuts, and cranberries (if using). The colors here are stunning, and the combination of textures—crunchy, creamy, and tender—is just divine.
Now, gently add your Brie slices or cubes on top. I usually do this last so it stays lovely and intact. Oops, lesson learned! I’ve squished Brie in my excitement many times—it’s still delicious, just… not Instagram beautiful.
Step 5: Dressing & Tossing
Next, drizzle your honey Dijon dressing over the salad, and toss everything lightly to coat the ingredients evenly. It’s part art, part science. Feel free to channel your inner salad chef here!
Step 6: Serve and Enjoy
Serve immediately! You can garnish with extra walnut pieces or a drizzle of honey on top if you want to fancy it up a bit. You’ll feel like you just stepped into a chic café when you dig in.
Tips for Best Results
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Let Your Ingredients Shine: Keep your ingredients fresh. If you’ve got time, try to get ripe pears, crispy greens, and homemade dressing. It makes all the difference.
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Adjust for Your Taste: Don’t hesitate to tweak the dressing. Some prefer it sweeter; others thrive on tang. It’s your salad.
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Right Before Serving: If you’re making this for a gathering, hold off on dressing until just before serving to avoid soggy greens. Nobody wants a wilted salad.
Ingredient Substitutions & Variations
Cooking is such a personal journey, and individual taste varies so much! Here are some ways to improvise:
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Cheese swap: Swap Brie for any cheese of your choice. Feta adds a lovely bite, while goat cheese can offer a tangy twist. For a vegan option, try cashew cheese or sunflower seed cheese!
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Nut varieties: Walnut lovers can replace them with pecans or almonds.
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Seasonal changes: Make this salad your own! Use seasonal fruits. Apples would also work wonderfully in the fall, and berries would shine in summer.
Serving Suggestions
This salad pairs exceptionally well with a light, crisp white wine. A sparkling water garnished with lemon or mint is equally refreshing if you prefer non-alcoholic options. It also goes well with grilled chicken or fish if you’re looking to add a protein boost to your meal. I love enjoying this with a side of warm, freshly baked bread, and cue the rom-com binge. It’s like a cozy night in, complete with giggles and good food.
How to Store and Reheat Leftovers
So, you’ve got leftovers? Lucky you! Simply store your salad in an airtight container in the fridge. The spinach will slightly wilt after a day, but it still tastes delicious! Just remember to keep the dressing separate for best results.
Tip: If you’re preparing this ahead, consider storing the components separately, especially the walnuts and cheese. Just toss everything together when you’re ready to eat!
Make-Ahead and Freezer Tips
Honestly, this salad is best fresh. While you can prep components the night before, avoid freezing it if possible. Frozen spinach and cheese won’t give you that lovely crisp texture when thawed. But feel free to chop pears and toast walnuts in advance, keeping them in separate containers until you’re ready to assemble.
Common Mistakes to Avoid
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Wet greens: Make sure your spinach is dry before dressing. Nobody wants a soggy situation going on!
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Overcooked nuts: Keep a close eye during toasting; burnt walnuts are a buffet for sad decisions.
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Dressing too heavy: It’s better to start with less than you think you need. Dressing can always be added, but taking it off is a whole different mess.
Frequently Asked Questions (FAQ)
Can I use other greens?
Absolutely! Kale, arugula, or mixed greens would all be fantastic.
Is this salad suitable for meal prep?
Yes, but I’d recommend storing the dressing separately. That way, your greens stay fresh for longer.
Can I use other fruits?
Sure thing! Replace pears with apples, berries, or even citrus for a delightful twist.
Cooking Tools You’ll Need
- Salad spinner (or clean kitchen towel)
- Knives and cutting board for slicing
- Small bowls for dressing
- Large mixing bowl
- Measuring spoons for accuracy
- Oven or frying pan for toasting
Final Thoughts
This Pear, Brie & Walnut Spinach Salad with Honey Dijon isn’t just another salad; it’s an embrace, a memory-maker. It’s the kind of meal that nudges people together, fostering connection over crunchy bites and heartfelt laughter. The simplicity of the ingredients belies the complexity of flavors, and every forkful is a moment of joy.
I hope when you try it, you’ll share your stories and variations. What fruits did you choose? What experiences did you pair it with? Food is about memories, sharing, and love, and I can’t wait to hear how your kitchen chaos unfolds with this delightful recipe.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!
Pear, Brie & Walnut Spinach Salad
Ingredients
Salad Ingredients
- 4 cups baby spinach Fresh and tender
- 2 pieces ripe pears, thinly sliced Use Bartlett or Anjou for best flavor
- 4 oz Brie cheese, sliced or cubed Creamy and luxurious
- 1/3 cup toasted walnuts Toast to enhance nutty flavor
- 1/4 cup dried cranberries Optional for added color and tartness
Dressing
- 2 tablespoons olive oil Cold-pressed for best flavor
- 1 tablespoon apple cider vinegar Adds tanginess
- 1 tablespoon Dijon mustard Depth of flavor
- 1 tablespoon honey Use runny honey for best results
- 1 teaspoon lemon juice Brightens the flavor
- Salt and black pepper to taste Season as desired
Instructions
Preparation
- Wash the baby spinach thoroughly using a salad spinner or a clean kitchen towel.
- Thinly slice the ripe pears and remove any seeds or cores.
Toasting the Walnuts
- Preheat your oven to 350°F (about 177°C) and toast the walnuts for 8-10 minutes, or toast in a frying pan over medium heat.
Making the Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, salt, and pepper.
- Adjust the thickness of the dressing with a splash of water if needed.
Assembling the Salad
- In a large bowl, toss together the spinach, sliced pears, toasted walnuts, and cranberries.
- Gently add the Brie slices or cubes on top.
Dressing and Serving
- Drizzle the honey Dijon dressing over the salad and toss lightly to coat.
- Serve immediately with optional garnishes of extra walnuts or a drizzle of honey.
