.This week's theme in the 'I Heart Cooking Clubs' food blogging group is "Autumn Harvest" with Nigella Lawson's recipes. I selected her Spinach Salad with Pumpkin Seeds and Avocados because I just LOVE spinach salad and always serve it for special occasions and holidays. However, I've never made this particular recipe. So I decided to give it a go. And as usual, I made some changes for my own creativity by ADDING sliced pears, dried cranberries, and a cranberry balsamic vinaigrette instead of using Nigella's dressing. These additions truly made this salad more representative of autumn fare!
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Spinach Salad with Pears, Cranberries, and Pumpkin Seeds
.Here's what you need for the salad:
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2 packages of baby spinach leaves
pumpkin seeds
2 sliced pears with peels (my addition)
2 avocados, peeled and cubed
dried cranberries (my addition)
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Here's what you need for the Vinaigrette:
.Cranberry Balsamic Vinaigrette (my substitution for her dressing)
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2 - 3 Tbsp cranberries
4 Tbsp balsamic vinegar
2 Tbsp Extra Virgin Olive Oil
1/2 tsp salt
2 - 3 Tbsp cranberries
4 Tbsp balsamic vinegar
2 Tbsp Extra Virgin Olive Oil
1/2 tsp salt
fresh ground black pepper to taste
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Combine all ingredients in blender and mix until smooth. Adjust ingredients by adding what you prefer.
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Combine all ingredients in blender and mix until smooth. Adjust ingredients by adding what you prefer.
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Here's what you need to do to prepare the salad:
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Gently wash the spinach leaves with water and gently pat dry with a towel.
Add the avocado to the spinach.
Sprinkle the pumpkin seeds in the spinach.Add dried cranberries to your desired amounts.
Gently toss together well.
Place on individual salad plates and place several slices of the pears on top.
Add more cranberries or pumpkin seeds if desired.
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Either add the vinaigrette and toss lightly all of the ingredients again or pass the vinaigrette around in a pretty bowl or small pitcher for your guests to add their own dressing.
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