Spinach Pear Salad from Restaurateur, Tom Douglas

Total Time
Prep 25 mins
Cook 10 mins

This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.

Ingredients Nutrition


  1. Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
  2. Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
  3. Salad: Cut bacon into 1/2" pieces and cook until crisp.
  4. Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
  5. Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.
Most Helpful

5 5

Loved it! My husband doesn't usually like Spinach salad, but he had two servings of this one. I actually omitted the bacon and added a few cubes of cambozola cheese. It was a nice addition with the pear. The dressing is to die for and I will be using it for other salads more often!

5 5

WOW!! When I saw Geema's review of this salad I HAD to try it and we were not dissappointed. WE LOVED IT!!! I did use bacon and I think it's a must for an added dimension. I couldn't come up with slab bacon so I bought the thickest cut I could find. We're thinkin' this salad is getting served the next time we host our gourmet dinner club. Thanks so much for sharing.

5 5

Wonderful salad! I think the seasoned nuts make it outstanding, although I used pecans. I'm sure it's wonderful as is, but for my own reference, I made these substitutions: apples, not pears. Regular yellow mustard, no rosemary on the nuts, no frisee.