Spinach, Pear & Almond Salad
20 min
30 min


Caramelized Almonds

1 tablespoon Land O Lakes® Butter

1/2 cup slivered almonds

3 tablespoons sugar


3/4 cup (3 ounces) crumbled blue cheese

2 medium (3 cups) pears, cut into bite-sized pieces

1 (6-ounce) package pre-washed baby spinach or mixed lettuce greens

Salad Dressing

1 tablespoon finely chopped shallot  

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons honey

1 teaspoon Dijon-style mustard

1/8 teaspoon coarse ground pepper


 *Substitute 1 tablespoon finely chopped green onion.

How to make

  1. STEP 1

    Melt butter in 10-inch skillet until sizzling; add almonds and 1 tablespoon sugar. Cook over medium heat, stirring constantly, 4-5 minutes or until sugar melts and nuts are golden brown. (Watch closely to prevent burning.) Remove from heat; stir in remaining 2 tablespoons sugar. Quickly spread onto waxed paper; cool completely. Break clusters of nuts into pieces.

  2. STEP 2

    Place all salad ingredients in large bowl; toss to combine.

  3. STEP 3

    Combine all salad dressing ingredients in small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with almonds. Serve immediately.

Tip #1

- Almonds brown quickly even after cooking if left in warm skillet. Therefore, it is important to cool them immediately on waxed paper.

Tip #2

- Instead of caramelizing the almonds, try toasting them. To toast almonds, spread evenly in shallow baking pan. Bake at 350ºF., stirring once, 5-7 minutes or until light areas of almonds begin to brown.

Tip #3

- For a time-saving method, substitute your favorite prepared salad dressing. Instead of caramelizing the almonds, try toasting them. To toast almonds, place onto ungreased baking sheet. Bake in 325°F. oven, stirring halfway through, 8-10 minutes or until lightly browned.


19Fat (mg)
20Cholesterol (mg)
250Sodium (mg)
28Carbohydrates (g)
4Dietary Fiber
7Protein (g)


Explore reviews from
our online community

  September 22, 2014

This is one my husband's favorite salads and when I make it for company, everyone loves it! The dressing really compliments all the flavors in the salad perfectly.

— says Carol
  March 29, 2013

I made this for a potluck at work. Everyone loved it. One person even asked for the recipe. About to make it for Easter lunch too.

— says Fiona
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