Spinach, Pear and Feta Salad

Spinach, Pear and Feta Salad

Judy R 1

"I invented this recipe the year our pear tree had too many pears. I serve it on very special occasions but can be made for everyday meals too."

Ingredients 30 m {{adjustedServings}} servings 299 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the pears in a bowl with the lemon-lime soda. Set aside; this will keep them from turning brown.
  2. Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts. Drain the pears, and discard the soda. Add pears to the salad, and toss to blend. Serve with raspberry vinaigrette dressing.
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  • NOTE
  • To toast pine nuts, place them in a dry skillet over medium heat. Cook, stirring occasionally until browned and fragrant, about 5 to 8 minutes.
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Reviews 20

  1. 25 Ratings


Not bad. Instead of soda, I just used a little lemon juice. Subbed toasted walnuts for the pine nuts. I tried the raspberry dressing and liked using a plain balsamic from Trader Joe's better. Nice presentation.

Arizona Desert Flower

Made it twice, once according to directions, once 'my way'. It was very nice as rated, but got more compliments on my version. Used goat cheese instead of feta, made spiced candied walnuts instead of pine nuts, and made my own lemon viniagrette instead of bottled dressing. Omitted soda completely. Great with romaine as well.


Delicious. Used canned pears, was good just the same. Simple, yummy, easy