Pear and Walnut Spinach Salad with Flaxseed Dressing: The Crisp, Crunch, and Glow-Up Bowl You’ll Actually Crave

If your salads taste like punishment, that ends today. This Pear and Walnut Spinach Salad with Flaxseed Dressing is sweet, nutty, and dangerously addictive — like the upgraded side dish that quietly steals the show. You’ll feel fancy without trying, full without crashing, and healthy without bragging about it (okay, maybe a little).

It’s fast, it’s fresh, and it’s got that restaurant-level flex with pantry-level effort. Ready to make your weeknight dinner feel like a power move?

What Makes This Recipe So Good

• Flavor combo that slaps: Juicy pears, toasty walnuts, and tangy-sweet vinaigrette. Every bite hits sweet, crunchy, creamy, and sharp notes.
• Protein and fiber without trying: Spinach, flaxseed, and walnuts stack the deck for satiety and steady energy.

  No 3 p.m. crash.

• Dairy optional, not required: A sprinkle of goat cheese or feta is great, but this salad shines even without it.
• Fast and flexible: Ten minutes of prep, zero drama. Swap fruit, nuts, or cheese based on what’s in your fridge.
• Meal-prep friendly: The dressing holds beautifully, and the components can be prepped ahead for grab-and-go lunches.

What You’ll Need (Ingredients)

• For the salad:
  • 6 cups baby spinach (loosely packed)
  • 2 ripe pears (Bosc or Bartlett), thinly sliced
  • 1/2 cup walnuts, toasted and roughly chopped
  • 1/4 small red onion, very thinly sliced
  • 1/3 cup crumbled goat cheese or feta (optional)
  • 1/4 cup dried cranberries or golden raisins (optional, for extra sweetness)
• For the flaxseed dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon ground flaxseed (flax meal)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 to 3 teaspoons maple syrup or honey (to taste)
  • 1 small garlic clove, finely grated or minced
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 to 2 teaspoons water, as needed to thin
• Optional boosters:
  • Pinch of cinnamon for the pears
  • Flaky sea salt for finishing
  • Extra lemon zest for brightness

How to Make It – Instructions

1. Toast the walnuts: Add walnuts to a dry skillet over medium heat. Stir for 3–4 minutes until fragrant and slightly darker.

   Remove to cool so they stay crunchy.

2. Mix the dressing: In a jar, combine olive oil, ground flaxseed, apple cider vinegar, lemon juice, Dijon, maple syrup, garlic, salt, and pepper. Shake vigorously. Add a splash of water if it’s too thick.

   It should be pourable but lush.

3. Prep the pears: Core and thinly slice. If you’re feeling extra, toss them with a squeeze of lemon and a whisper of cinnamon so they don’t brown and taste like dessert without trying.
4. Assemble the base: Add spinach to a large bowl. Scatter red onion and dried cranberries (if using) over the greens.
5. Dress it right: Drizzle about half the dressing over the spinach.

   Toss gently to coat. You want glossy leaves, not a soupy salad.

6. Top and finish: Add pears, walnuts, and goat cheese. Drizzle more dressing as needed.

   Finish with black pepper and a pinch of flaky salt. Serve immediately for peak crunch.

Storage Tips

• Store components separately: Keep spinach, pears, and onions in separate containers. Combine just before serving.
• Dressing shelf life: The flaxseed dressing keeps 4–5 days in the fridge.

  Shake before each use — flax thickens over time.

• Prevent browning: Toss sliced pears with lemon juice and store airtight. They’ll stay fresh for about 24 hours.
• Walnuts stay crisp: Keep toasted walnuts at room temp in a sealed container for up to a week.
• Leftover assembled salad: Eat within 24 hours. It’ll be softer the next day but still tasty, IMO.

Nutritional Perks

• Heart-healthy fats: Walnuts and olive oil bring omega-3 and monounsaturated fats that support brain and heart health.
• Flaxseed fiber + omega-3s: Ground flax adds lignans and ALA omega-3s, plus soluble fiber for gut and cholesterol support.
• Spinach power: Iron, folate, vitamin K, and antioxidants?

  Yes, all in your salad bowl.

• Balanced energy: The combo of fiber, fat, and a touch of natural sugars keeps blood sugar steadier.
• Customizable calories: Scale cheese and nuts up or down to match your goals without losing flavor.

What Not to Do

• Don’t skip toasting the walnuts: Raw is fine, but toasted is a flavor multiplier. Two minutes makes a huge difference.
• Don’t overdress the greens: Soggy spinach is a crime. Start with less dressing and add as needed.
• Don’t use whole flax seeds: Your body can’t fully break them down.

  Ground flaxseed is the move.

• Don’t slice pears way ahead without lemon: Browning pears tank the presentation and taste tired.
• Don’t ignore seasoning: A pinch of salt and fresh pepper at the end wakes up every flavor. Low effort, huge payoff.

Different Ways to Make This

• Protein boost: Add grilled chicken, seared salmon, or crispy chickpeas. Rotisserie chicken works in a pinch.
• Cheese swap: Try blue cheese for boldness, shaved Parmesan for umami, or leave it out for dairy-free.
• Nut rotation: Pecans for extra sweetness, almonds for crunch, or pumpkin seeds if you’re nut-free.
• Fruit remix: Sub pears with apples, figs, or orange segments.

  Seasonal fruit = automatic win.

• Greens upgrade: Mix in arugula for peppery bite or little gems for extra crunch.
• Warm variation: Lightly sauté pears in a dab of olive oil and a touch of honey until just tender. Add to the salad warm for a cozy twist.
• Grain bowl mode: Toss with cooked farro, quinoa, or wild rice to make it a full meal.

FAQ

Can I make the dressing without maple or honey?

Yes. Use a pinch of sugar or a few drops of liquid stevia.

You can also rely on the pears and dried fruit for sweetness and skip it altogether.

What if I don’t have ground flaxseed?

Use chia seeds, but blitz them for a smoother texture. Alternatively, add 1 teaspoon tahini to keep that creamy body in the dressing.

How do I pick the best pears?

Look for pears that give slightly when pressed near the stem. Too firm?

Let them ripen on the counter for a day or two. Too soft and they’ll collapse in the salad — not ideal.

Is this recipe vegan?

It’s easily vegan. Use maple syrup instead of honey and skip the cheese or use a plant-based alternative.

Can I make this ahead for a party?

Absolutely.

Prep everything, keep the dressing separate, and assemble right before serving. Add pears last so they stay pretty.

How can I make it kid-friendly?

Go lighter on red onion, chop the spinach smaller, and add a few extra cranberries. Sweet + crunchy = better odds of clean plates.

Wrapping Up

This Pear and Walnut Spinach Salad with Flaxseed Dressing is that rare triple threat: fast, flavorful, and genuinely good for you.

It’s weeknight-simple but worthy of guests, endlessly customizable, and tough to mess up. Keep the dressing jar in your fridge, pears on the counter, and spinach at the ready — you’ll have a craveable salad on demand. Ready to make greens your favorite part of the meal?

This one’s your new signature.