Start by preparing your dressing. In a jar, combine the olive oil, canola oil, orange zest, orange juice, lemon juice, honey, Dijon mustard, and salt. Secure the lid tightly and shake vigorously until all ingredients are well combined and emulsified. This should take about 30 seconds to a minute. If you have time, let it chill in the fridge for at least 30 minutes to allow the flavors to meld together.
While the dressing is chilling, prepare the salad. Begin by layering the baby spinach in a large salad bowl, creating a fresh green base that will hold all the delicious toppings.
Next, dice the red gala apples and Bartlett pears. Their sweetness will contrast beautifully with the savory feta cheese. Scatter the diced fruits over the spinach.
Peel and segment the mandarin oranges, then arrange them on top of the salad. Their juicy segments will add both a bright color and a refreshing sweetness to each bite.
Toast the pecans in a dry skillet over medium heat for about 3 to 5 minutes, stirring frequently to prevent burning. Once they’re fragrant and slightly browned, remove them from the heat and let them cool for a moment before adding them to the salad.
Once all your ingredients are layered in the bowl, sprinkle the crumbled feta cheese generously over the top. This will add a creamy tang that complements the sweetness of the fruits.
When you're ready to serve, take the dressing out of the fridge, give it another shake, and drizzle it over the salad. Toss gently to coat all the ingredients evenly. Be careful not to overmix, as you want the chunks of fruit to remain intact.
Finally, serve the Apple Mandarin Orange Pear and Feta Spinach Salad immediately for the best texture and flavor. Enjoy this delightful dish as a side or a light main course!
