Serves 4


  • 10 cups (10 ounces) packed, stemmed spinach leaves
  • 1 large Bosc pear, thinly sliced
  • 1/2 cup chopped toasted walnuts
  • 4 navel oranges, peeled and sectioned, plus 2 Tbsp. juice and 1 tsp. grated zest
  • 5 thick slices (8 ounces) bacon, chopped
  • 2 Tbsp. olive oil
  • 1 medium red onion, thinly sliced
  • 1 garlic clove, minced
  • 1 Tbsp. chopped rosemary
  • 1/2 tsp. smoked paprika
  • 2 1/2 Tbsp. red wine vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper


    Active time: 25 minutes
    Total time: 35 minutes

    In a large bowl, combine spinach, pear, walnuts and orange sections. In a large skillet, cook bacon over medium heat until crisp, about 6 minutes. Drain on a paper towel-lined plate and add to bowl.

    Pour off all but 1 Tbsp. fat in skillet and add olive oil. When hot, add onion and cook until softened, about 6 minutes. Add garlic, rosemary, and paprika and cook 1 minute. Add vinegar, orange juice and zest, salt, and pepper. Pour hot dressing over salad and toss. Divide among 4 plates and serve.

    Want more stories like this delivered to your inbox? Sign up for the Food Newsletter!

    Next Story