Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans Recipe | Vegetarian Times Skip to main content

Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans

Crisp Asian pears, tangy blue cheese, and bitter greens are the star ingredients in this wilted spinach salad.



Ingredient Line: 
1 shallot, thinly sliced (¼ cup)
Ingredient Line: 
1½ Tbs. pear vinegar or unfiltered apple cider vinegar
Ingredient Line: 
6 cups spinach leaves, trimmed
Ingredient Line: 
1½ cups torn frisee, escarole, or radicchio
Ingredient Line: 
1 Asian pear, thinly sliced
Ingredient Line: 
¼ cup toasted pecan pieces
Ingredient Line: 
3 Tbs. crumbled blue cheese, divided
Ingredient Line: 
2 Tbs. olive oil


1. Bring small pot of water to a boil. Add shallot, and blanch 20 seconds. Drain, and toss with vinegar in serving bowl. Add spinach, frisée, pear, pecans, and 2 Tbs. cheese; toss to combine.

2. Heat oil in small skillet until very hot. Pour over salad, and toss with tongs to wilt greens. Sprinkle remaining 1 Tbs. cheese over salad.

Nutrition Information: 

2 g
Total Fat: 
7 g
Saturated Fat: 
1 g
4 g
3 mg
67 mg
2 g
2 g
Serves 8

Comments on this Recipe

Super yummy. Another great recipe from VT. I love this magazine/website. I share it all of the time.

I really enjoyed this recipe! I think it's great for a light weeknight meal or a lunch. It was super quick to throw together and had a lot of great flavor.

Great salad! Super quick and tasted good. Little bit of pepper to finish it off!

Yummy. Subbed the pear for an apple (what we had), but next time I think I will use the pear.

This was delicious. Great lunch for week days. For those watching their weight, WW point plus = 10 pts and old points system = 2 points.

Try this