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Spinach & Roasted Pear Salad with Candied Pecans

  • Prep Time 5 min
  • Total Time 25 min
  • Serves: 8


  • 1 egg white
  • 1/3 cup brown sugar, plus 75 mL
  • 1/2 tsp brown sugar 2 mL
  • 1/2 tsp salt, divided 2 mL
  • 1 pkg pecan halves, roughly chopped 100 g
  • 2 pears, cored and cut into 8 slices each
  • 1/3 cup olive oil, plus 75 mL
  • freshly ground pepper to taste
  • 1/4 tsp Whole Grain Dijon Prepared Mustard 1 mL
  • 3 tbsp cider vinegar 45 mL
  • 1 pkg baby spinach 312 g


  • Step 1

    Preheat oven to 350°F (180°C). In a medium bowl, whisk together egg white, 1/3 cup (75 mL) sugar and 1/4 tsp (1 mL) salt until frothy. Add pecans and toss to coat. Spread evenly onto a parchment paper-lined baking sheet and toast in the oven, stirring a few times to break up nuts, for 15 min. or until lightly browned. Place pear slices on another baking sheet and dress with 1/2 tsp (2 mL) of olive oil and ground pepper. Roast in the oven, at the same time as the nuts, for 12 to 15 min. When cool enough to handle, separate nuts into pieces and cut 15 of the pear slices into 1/2-in. (1 cm) pieces. Set aside the remaining pear slice.

  • Step 2

    In a small blender, combine the remaining 1/3 cup (75 mL) of olive oil and mustard. Pour in cider vinegar with motor running until combined. Add the whole pear slice and remaining salt and sugar, and blend.

  • Step 3

    In a large bowl, toss the spinach and dressing. Adjust seasoning, if necessary. Add pear cubes and 1/3 cup (75 mL) candied pecans (save the rest for another use) and toss gently before serving.


A make-ahead wonder, the pecans can be prepared a week before. The dressing can be made three days ahead; store it in the fridge and whisk it before using.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 190
  • Fat 13 g
  • Saturated Fat 1.5 g
  • Carbs 18 g
  • Protein 2 g
  • Fibre 4 g
  • Sodium 170 mg
  • Potassium 90