Spinach, Pear & Walnut Salad


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Walnut halves, ¾ cup (3 oz/90 g)
  • Sour cream, ¼ cup (2 oz/60 g)
  • Mayonnaise, 2 tablespoons
  • Walnut oil, 2 tablespoons
  • Red wine vinegar, 2 teaspoons
  • Worcestershire sauce, 1 teaspoon
  • Hot pepper sauce such as Tabasco
  • freshly ground pepper
  • Baby spinach, 6 cups (6 oz/185 g)
  • Pears such as Bosc or Anjou, 4, peeled, halved, cored, and cut into thin wedges
  • Blue cheese, 2 oz (60 g), crumbled


  • Toast the walnuts

    Preheat the oven to 350°F(180°C). Spread the walnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until fragrant, 8–10 minutes; do not let them brown.

  • Make the dressing

    Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, oil, vinegar, Worcestershire sauce, a dash of hot pepper sauce, and a pinch of pepper until well blended.

  • Assemble the salad

    Add the spinach, pears, and toasted walnuts to the dressing and toss to coat evenly. Arrange on plates or in bowls, sprinkle with the cheese, and serve.