Spinach Salad With Pears, Cranberries and Red Onions Recipe

Name: Spinach Salad With Pears, Cranberries and Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons whole grain mustard; 1 teaspoon sugar; 1 teaspoon sea salt; fresh ground pepper; 1 cup thinly sliced red onion; ⅓ cup dried sweetened cranberries; 8 cups lightly packed fresh baby spinach leaves, stemmed if needed; 2 firm but ripe bosc pears, quartered lengthwise, cored, and cut into long, thin slices (do not peel); ⅔ cup hazelnuts, toasted and chopped

Servings: persons

½ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole grain mustard
1 teaspoon sugar
1 teaspoon sea salt
fresh ground pepper
1 cup thinly sliced red onion
⅓ cup dried sweetened cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe bosc pears, quartered lengthwise, cored, and cut into long, thin slices (do not peel)
⅔ cup hazelnuts, toasted and chopped

1
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste.
2
Cover tightly and shake vigorously to blend.
3
Taste and adjust the seasoning.
4
Set aside.
5
Place the onions in a medium bowl and cover with cold water.
6
Let stand for 30 minutes.
7
This crisps the onion and takes away the raw onion taste.
8
Drain well and pat dry on paper towels.
9
In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them.
10
Set aside for at least 20 minutes or until ready to serve the salad.
11
To assemble the salad, place the spinach, onions, and pears in a large bowl.
12
Give the remaining dressing a last-minute shake and pour over the salad.
13
Toss to coat evenly.
14
Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates.
15
Scatter the cranberries and hazelnuts over the top(s).
16
Serve immediately.
17
You can substitute unsalted cashews for the hazelnuts.

311

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: ½ cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons whole grain mustard, 1 teaspoon sugar, and more.

Yes, Spinach Salad With Pears, Cranberries and Red Onions 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 Pears, Cranberries and Red Onions

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