Poached Pear + Spinach Salad
with Lemon Champagne Dressing
This poached pear spinach salad is my newest obsession—and honestly, it might become yours too. It’s fresh, vibrant, and instantly elevates any everyday salad routine. I’ve always loved a good spinach salad recipe because it feels light, nourishing, and energizing. And with this one, every single bite delivers.
First, the flavors. Sweet poached pears pair beautifully with crunchy walnuts and creamy goat cheese. Then, the pomegranate arils add bright, juicy bursts that make the whole salad feel extra special. Together, everything tastes as elegant as it looks.
Next comes the pears. They’re simple, yet so worth it. As they poach, they turn softer, sweeter, and subtly infused with warm citrus and spice. Because of that, they melt perfectly into the greens while still standing out.
Finally, the dressing brings it all home. This zesty champagne lemon dressing combines fresh lemon juice, champagne vinegar, and a hint of honey. As a result, it’s bright, crisp, and refreshing—exactly what you want drizzled over tender spinach, fruit, and herbs.
Make a Personal Chef salad in your home.
This is one of my go-to “Personal Chef–style” salads that I make for clients because it works for meal prep, dinner parties, or a simple weekday lunch. It’s light enough to serve before a main course, elegant enough for entertaining, and completely vegetarian, making it a crowd-pleasing starter for any gathering.
More salad recipes you NEED.
Pro Tip:
Let the poached pears cool completely before slicing—they’ll hold their shape better and absorb more flavor, which makes the salad even more delicious.
If you love bright, fresh recipes like this, be sure to follow along on Instagram @whitesparrowfoodco for more everyday cooking inspiration, Personal Chef favorites, and seasonal recipes!
Poached Pear + Spinach Salad with Lemon Champagne Dressing
- Total Time: 15 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Ingredients
- 1 ripe Bartlett pear, cut into 12 parts (more or less depending on the size of your pear)
- 2 cups water
- 1/2 cup sugar
- 1 teaspoon whole cardamom pods
- 1 teaspoon whole allspice
- 1 cinnamon stick
- 1 pinch salt
- 6 cups fresh spinach leaves
- 1/4 cup fresh mint leaves (or use watercress)
- 2 heaping tablespoons goat cheese
- 1/4 cup pomegrante seeds
- 1/2 cup walnuts
Lemon Champagne Dressing
- 1/3 cup high quality olive oil
- 2 1/2 tablespoons lemon champagne vinegar
- 1/2 teaspoon dijon mustard
- pinch of each salt and pepper
Mix all ingredients together in a small jar/container with a lid. Shake up and set aside until needed. Keep in refrigerator for up to 1 week.
Instructions
- Place a saucepan over medium heat. Pour in the water, sugar, cardamom, allspice, cinnamon stick and salt. Bring up to a slow simmer and cook for 4 minutes. Add in the sliced pears – move them around so that each slice/wedge of pear is touching the bottom of the pan and has room between each other.
- Poach the pears on low heat for 8-10 minutes. Using tongs carefully remove the pears to a plate to cool slighlty before assembling the salad.
- When ready to plate the salad, arrange the spinach greens and mint around a shallow bowl or plate. Top with the pears, goat cheese, pomegrante seeds and walnuts. Top with a few spoonfuls of dressing.
Notes
If you don’t have or can’t find lemon champagne vinegar replace with 1 1/2 tablespoons white wine vinegar and 1 tablespoon fresh lemon juice
- Prep Time: 5
- Cook Time: 10
- Category: vegetarian
- Method: grill
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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