Spinach Pear Salad with Maple-Cinnamon Vinaigrette
- 6 cups packed baby spinach
- 1 cup coarsely chopped pecans
- ½ cup dried cranberries or raisins
- 1 small shallot, thinly sliced
- 2 pears, thinly sliced
- ½ cup olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp maple syrup
- ¼ tsp cinnamon
- ¼ tsp salt
Place all salad ingredients except the pears in a large bowl and set aside.
Whisk the dressing ingredients in a bowl.
Pour over the salad and toss gently.
Place the salad on individual plates (or in a large serving bowl) and top with the sliced pears.
Salad will keep for 1 day.