Spinach Pear Salad with Dried Cranberries and Crispy Bacon

Spinach pear salad with dried cranberries and bacon is satisfying enough to serve on its own as a meal or as a side salad.

Over the summer my partner and I got into a serious salad routine. After a long day, a composed salad makes dinner quick, light, and satisfying—easy to assemble, easy to clean up, and a reliable way to get extra vegetables. A generous garden harvest this year made it even more appealing to toss together fresh greens and seasonal fruit.

With cooler weather arriving, I’m starting to think about soups and slow-cooker meals, but I wanted to share this Spinach Pear Salad before moving on to heartier dishes. It balances sweet, salty, creamy, and crunchy elements: tender baby spinach, ripe pear, creamy avocado, crisp bacon, dried cranberries, and mixed nuts, all brought together with a tangy Dijon vinaigrette.

Choosing the right type of pear

I’m partial to a juicy pear straight from the fruit bowl, and they work wonderfully in salads. Different pear varieties offer distinct textures and flavors, so choosing the right one can enhance this salad.

Common varieties you’ll find in most grocery stores include Bartlett, Anjou, Bosc, and Asian pears. Comice and Seckel appear less often but are also excellent when available. Here’s a quick guide to help you choose:

Anjou – firm and crisp; good for slicing and grilling.
Bartlett – juicy and sweet; great for snacking or sauces.
Bosc – firmer and slightly spicy; holds up well in salads or when baked.
Asian – apple-like texture and crunch; crisp in salads.
Comice – sweet and tender; nice raw in slices.
Seckel – small and very sweet; often used for poaching or desserts.

If you plan to eat the pear right away, pick one with a little give near the stem but not soft all over. For later use, choose firmer fruit; pears stored in a cool, dry spot typically ripen in 2–3 days. To speed ripening, place pears in a paper bag with a banana—the ethylene gas from the banana will accelerate the process.

How to prevent pears from turning brown

Like apples, pears brown quickly after slicing due to oxidation—an enzymatic reaction with oxygen. A simple way to slow this is to coat the slices lightly with lemon juice. The ascorbic acid in lemon juice inhibits oxidation without adding an overpowering lemon flavor. Place the slices in a small bowl of lemon juice or brush them gently, then remove and assemble the salad.

Lemon juice prevents oxidation in avocados too

Avocados bruise and brown rapidly as they ripen, and sliced avocado will also oxidize. Choose avocados that give slightly to gentle pressure for immediate use; very firm fruit will ripen in a few days, and overly soft avocados should be discarded. A light squeeze or quick dip in lemon or lime juice will help keep sliced avocado looking fresh in the salad.

Assemble Spinach Pear Salad with Dried Cranberries and Bacon

Begin by cooking four slices of bacon until crisp. Drain on paper towels and chop once cooled. Then assemble the salad and whisk the dressing.

Salad assembly:

Place a 10-ounce package of washed baby spinach in a large bowl.
Core and thinly slice one ripe pear and add it to the spinach.
Slice one avocado (pit removed) and add it to the bowl; toss slices in a little lemon juice if desired to prevent browning.
Sprinkle the chopped bacon, 1/2 cup dried cranberries, and 1/2 cup salted mixed nuts over the greens.

Vinaigrette: In a small bowl, whisk together 1/3 cup extra virgin olive oil, 2 tablespoons rice vinegar (or apple cider vinegar if you prefer), 1 clove crushed garlic, 2 teaspoons Dijon mustard, and 1/4 teaspoon salt. Taste and adjust seasoning.

Drizzle the dressing over the salad, toss gently to combine, and serve immediately. The contrast of sweet pear, savory bacon, tangy dressing, and crunchy nuts makes this an elegant yet easy salad suitable as a light meal or a side.

More of my favorite salad recipes

Tomato, Basil, and Mozzarella Salad
Asian Marinated Cucumber Salad
Grilled Shrimp and Spinach Salad with Hot Bacon Dressing

Recipe: Spinach Pear Salad with Bacon and Tangy Vinaigrette

Spinach pear salad with dried cranberries and bacon is satisfying enough to serve on its own as a meal or as a side salad.

Ingredients

10 ounces fresh baby spinach
1 Bartlett pear, cored, halved and thinly sliced
1 avocado, pitted, halved and thinly sliced
4 bacon slices, cooked and chopped
1/2 cup salted mixed nuts
1/2 cup dried cranberries

For the vinaigrette

1/3 cup extra virgin olive oil
2 tablespoons rice vinegar (or apple cider vinegar)
1 clove garlic, crushed
1/4 teaspoon salt
2 teaspoons Dijon mustard

Instructions

Combine the spinach, pear, avocado, bacon, dried cranberries, and nuts in a large bowl.
In a separate bowl, whisk together the olive oil, rice vinegar, crushed garlic, salt, and Dijon mustard.
Drizzle the vinaigrette over the salad.
Toss gently to combine and serve immediately.

Nutrition (per serving)