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Spinach Salad With Candied Pears, Pecans, and Brie

I remember the first time I tasted a salad that truly sang. It wasn’t just a pile of greens with a watery dressing; it was a symphony of flavors and textures that danced on my tongue. That salad, much like this one, had a secret weapon: the delightful contrast of sweet and savory, crisp and creamy. The candied pecans, like tiny jewels, offered a satisfying crunch, while the ripe pear and rich brie created a velvety backdrop that lingered long after the last bite. I knew right then that salads could be so much more than an afterthought; they could be the star of the show.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Dietary Type: Vegetarian

Ingredients

Candied Pecans

1/3 cup pecan halves
3 tablespoons icing sugar
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Salad

8 cups spinach leaves
1 cup diced radicchio
1 large ripe pear, peeled, cored and diced
2 ounces brie cheese, diced
4 ounces sliced grilled chicken (optional) or 4 ounces seafood (optional)

Dressing

2 tablespoons thawed orange juice concentrate
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon liquid honey

Equipment Needed

Baking sheet
Vegetable spray
Small bowl
Large bowl
Whisk

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a baking sheet with vegetable spray to prevent sticking.
To prepare the candied pecans, first rinse the pecan halves under cold water. This helps the sugar mixture adhere properly.
Drain the pecans thoroughly, but don’t allow them to dry completely. A little moisture is key for the next step.
In a small bowl, combine the icing sugar, cinnamon, allspice, and nutmeg. Whisk these ingredients together until they are evenly distributed. This spice blend will create the perfect warming flavor for the pecans.
Dip the rinsed pecans into the icing sugar mixture, ensuring that they are well-coated on all sides. You may need to gently toss them to achieve even coverage.
Spread the coated pecans in a single layer on the prepared baking sheet. Make sure they are not overcrowded, as this can affect their ability to crisp up properly.
Bake the pecans in the preheated oven for 15 minutes. Keep a close eye on them during the last few minutes to prevent burning. The sugar should be melted and caramelized, and the pecans should be lightly toasted.
Remove the baking sheet from the oven and let the candied pecans cool completely on the baking sheet. As they cool, they will harden and become even more crunchy. Once cooled, roughly chop the pecans into smaller pieces.
Now, let’s assemble the salad. In a large bowl, combine the spinach, radicchio, diced pear, and diced brie cheese. The radicchio adds a slightly bitter counterpoint to the sweetness of the pear, while the brie lends a creamy richness.
To make the dressing, in a separate bowl, whisk together the thawed orange juice concentrate, olive oil, balsamic vinegar, minced garlic, Dijon mustard, and liquid honey. Whisk until the dressing is emulsified and smooth. The orange juice concentrate adds a bright citrus note that complements the other flavors beautifully.
Just before serving, pour the dressing over the salad and gently toss to coat all the ingredients evenly. Be careful not to overdress the salad, as this can make it soggy.
Finally, garnish the salad with the candied pecans. If desired, add sliced grilled chicken or seafood for a heartier meal.

Expert Tips & Tricks

To save time, you can buy pre-washed baby spinach. Just be sure to dry it thoroughly before adding it to the salad.
If you don’t have radicchio, you can substitute another slightly bitter green, such as arugula or endive.
For a vegetarian option, omit the chicken or seafood and add a sprinkle of toasted pumpkin seeds or sunflower seeds for extra crunch and protein.
The candied pecans can be made ahead of time and stored in an airtight container at room temperature for up to a week. This is a great way to save time on the day you plan to serve the salad.
If you prefer a different type of cheese, you can substitute goat cheese, feta cheese, or gorgonzola cheese for the brie.
To prevent the pear from browning, toss it with a little lemon juice after dicing.

Serving & Storage Suggestions

Serve the spinach salad immediately after dressing to prevent the spinach from wilting. This salad is best enjoyed fresh. If you have leftovers, store the undressed salad and dressing separately in airtight containers in the refrigerator. The undressed salad will last for up to 2 days, while the dressing will last for up to 5 days. Reheat the chicken or seafood before adding to the salad, if using. When ready to serve, toss the salad with the dressing and garnish with the candied pecans. I would not recommend freezing this salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	149.5 kcal	N/A
Calories from Fat	76 g	51%
Total Fat	8.5 g	13%
Saturated Fat	2 g	9%
Cholesterol	7.1 mg	2%
Sodium	73.5 mg	3%
Total Carbohydrate	17.1 g	5%
Dietary Fiber	2 g	8%
Sugars	13.7 g	54%
Protein	3 g	6%

Variations & Substitutions

Vegan Option: Substitute the brie with a vegan cashew-based cheese. Replace the honey in the dressing with maple syrup or agave nectar.
Gluten-Free Option: This recipe is naturally gluten-free!
Seasonal Variation: In the fall, try using apples or cranberries instead of pears. In the summer, consider adding fresh berries or peaches.
Nut-Free Variation: Substitute the pecans with toasted sunflower seeds or pumpkin seeds.
Dressing Variation: Experiment with different types of vinegar, such as apple cider vinegar or champagne vinegar, for a unique flavor.
Herb Addition: Add a sprinkle of fresh herbs like thyme or rosemary to the pecans during baking for an earthy twist.

FAQs (Frequently Asked Questions)

Q: Can I make the candied pecans ahead of time?
A: Absolutely! They can be stored in an airtight container at room temperature for up to a week.

Q: What can I substitute for radicchio if I can’t find it?
A: Arugula or endive make excellent substitutes, providing a similar slightly bitter flavor.

Q: How do I prevent the pear from browning?
A: Tossing the diced pear with a little lemon juice will help prevent oxidation and keep it looking fresh.

Q: Can I use a different type of cheese?
A: Yes, goat cheese, feta, or gorgonzola would all be delicious alternatives to brie.

Q: Is this salad suitable for a gluten-free diet?
A: Yes, this salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

Final Thoughts

This Spinach Salad with Candied Pears, Pecans, and Brie is more than just a salad; it’s an experience. The interplay of sweet, savory, crunchy, and creamy textures will awaken your taste buds and leave you wanting more. I encourage you to give this recipe a try and share your feedback with me. Whether you’re serving it as a light lunch, a side dish, or a complete meal with the addition of chicken or seafood, this salad is sure to impress. Consider pairing it with a crisp white wine or a refreshing iced tea for the perfect culinary experience.

Spinach Salad With Candied Pears, Pecans and Brie Recipe