Baby Spinach Salad With Pears, Red Onions, Cranberries, And Toasted Hazelnuts Recipe Recipe

Name: Baby Spinach Salad With Pears, Red Onions, Cranberries, And Toasted Hazelnuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 3 tablespoons balsamic vinegar; 1 teaspoon whole grain mustard; 2 teaspoons sugar; Kosher salt and freshly ground black pepper; 1/2 cup thinly sliced red onions; 1/3 cup sweetened dried cranberries; 8 cups lightly packed fresh baby spinach leaves, stemmed if needed; 2 firm but ripe pears (do not peel), quartered lengthwise, cored and cut into long, thin slices; 2/3 cup hazelnuts, toasted and coarsely chopped

Servings: persons

1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon whole grain mustard
2 teaspoons sugar
Kosher salt and freshly ground black pepper
1/2 cup thinly sliced red onions
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe pears (do not peel), quartered lengthwise, cored and cut into long, thin slices
2/3 cup hazelnuts, toasted and coarsely chopped

1
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, and sugar. Cover tightly and shake to blend. Season to taste with salt and pepper. Set aside.
2
Place the onions in a medium bowl and cover with water. Let stand for 30 minutes. Drain well and pat dry on paper towels.
3
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the dressing a last-minute shake and pour, little by little, over the salad until greens are adequately dressed. Toss to coat evenly, then taste and adjust seasoning with more salt and pepper. Arrange the salad in a large serving bowl and scatter the cranberries and hazelnuts over the top. Serve immediately.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon whole grain mustard, 2 teaspoons sugar, and more.

Yes, Baby Spinach Salad With Pears, Red Onions, Cranberries, And Toasted Hazelnuts Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Spinach Salad With Pears, Red Onions, Cranberries, And Toasted Hazelnuts Recipe

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