Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts Recipe

Name: Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Extra Virgin Olive Oil; 2 tbsp Balsamic Vinegar; 2 tsp Whole Grain Mustard; 1 tsp Sugar; 1 tsp Kosher salt; 1 pinch Ground Black Pepper; 1 cup Thinly Sliced Red Onion; 1/3 cup Sweetened Dried Cranberries; 8 cup Baby Spinach Leaves; 2 Firm Ripe Bosc Pears, Quartered lengthwise, do not peel; 2/3 cup Toasted hazelnuts, can substitute with Cashew

Servings: persons

1/2 cup Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
2 tsp Whole Grain Mustard
1 tsp Sugar
1 tsp Kosher salt
1 pinch Ground Black Pepper
1 cup Thinly Sliced Red Onion
1/3 cup Sweetened Dried Cranberries
8 cup Baby Spinach Leaves
2 Firm Ripe Bosc Pears, Quartered lengthwise, do not peel
2/3 cup Toasted hazelnuts, can substitute with Cashew

1
To make dressing, combine olive oil, vinegar, mustard, sugar, salt, and pepper to taste
2
Place the onions in a medium bowl and cover with cold water.
3
Let stand for 30 minutes.
4
Drain well and pat dry.
5
In small bowl, toss cranberries with 2Tbs of dressing to soften.
6
Set aside for at least 20 minutes
7
Thinly slice pears
8
Place spinach, onions, and pears in a large bowl.
9
Coat evenly with dressing.
10
Garnish with cranberries and nuts.

319

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 11 ingredients. The key ingredients include: 1/2 cup Extra Virgin Olive Oil, 2 tbsp Balsamic Vinegar, 2 tsp Whole Grain Mustard, 1 tsp Sugar, and more.

Yes, Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts 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.

Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts

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