• 250 grams of fresh spinach, rinsed if necessary
  • 2 tangerines
  • ½ pomegranate
  • For wine pears:
  • 4 cooking pears
  • 1 bottle of red wine (be careful as this may contain sulphate). Alternatives are red grape juice or a combination of grape juice and apple juice
  • 2 cinnamon sticks
  • 5 anise stars

Dressing ingredients

  • The juice of 1 orange
  • 2 á 3 tablespoons of olive oil
  • 3 tablespoons of the pears cooking liquid
  • ½ teaspoon of ground cinnamon

Author of this recipe



Salad blogger / food writer

Cooking, baking and writing recipes has long been my passion and I spend quite a few hours in my kitchen. In 2010 I started my company Larisse® and later that year my first cookbook, ‘Lekker... Read more

I walk my dog through farmlands and watch crops grown from seed to harvest. It inspires me to think of the most beautiful salads. Like this salad of spianch leaves and poached pears from their autumn harvest which can both be enjoyed as starter or a side dish.

Total votes: 267


Start by preparing the pears as they take time to cook. You may even consider cooking them a day ahead:

Peel the pears but leave the stem and place them stem side up in a pan and pour in the wine (or juice). Add cinnamon and anise and bring to boil. Leave the pears to cook over low heat with the lid nearly closed until soft and red. Allow to cool pears in the cooking liquid. 

Place a layer of the spinach leaves on a large plate, cut the pears in wedges and arrange them over the leaves. Peel the tangerines, discard the pith and scatter the segments over the salad. Finally, sprinkle the pomegranate pips over the salad.

For the dressing
Mix together all dressing ingredients to a smooth texture. Stir well to make sure the cinnamon doesn’t form lumps. Drizzle over the salad just before serving.

Tips from the author

Variation tips:
This salad is vegetarian. You can add strips of smoked chicken if you like, or If you can tolerate dairy products, you might wish to add crumbled blue cheese over your salad - if you can enjoy nuts, add some crushed walnuts too!

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