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

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

10 reviews, 4.7 star(s). 100% would make again

Ready in 15 minutes

very nice salad


1/2 cup Extra-Virgin Olive Oil
2 tablespoons Balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon Sugar
1 teaspoon kosher or sea salt
Freshly; ground pepper
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves; stemmed if needed
2 firm but ripe Bosc pears; (do not peel), quartered lengthwise, cored, and cut into long, t
2/3 cup hazelnuts; toasted

Original recipe makes 8



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. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.

Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.

In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.

To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

Cook's Notes

Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they?re hot to a clean kitchen towel. (Use a clean towel that is old or you don?t mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).

You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.

Do Ahead

The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.

Alert editor   
Calories Per Serving: 216 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnut

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Wonderful! Perhaps a little less salt though. Bacon is a good addition too. A new favourite.
paisleydavenport 3y ago

I made it for a bunch of South Africans who notoriously don't eat salad, but only meat.... It was a great combination of flavours. I used cashew nuts and didn't soak the dried cranberries. A great salad!
rudimarx 3y ago

This salad i had at a very high class diner and immediately went home to recreate it. This recipe is almost identical to it and so i must say it is delicious! Anyone who is questionable about this, there is no need to be it is the most amazing salad you'll have in your life!!!!
kitkash 3y ago

This was such a great mix of flavors and textures. I used Craisins not cranberries and made sure the pear was fresh and ripe. I also made sure to slice the onion thin.
jlburgart 4y ago

I made this for a baby shower and got rave reviews. Lots of guests went back for more, and very little was left!
CarolMinter 4y ago

I made this for my book club and enjoyed rave reviews! Because of the quantity I made, I built it up in stages, including the use of the dressing, so it had better coverage when mixed. (actually didn't use all the dressing, and it kept well in the fridge for a few days after) I used fresh Craisins, so there was no need to soak/soften the cranberries. Be sure to use a ripe pear.
phidokiddy 4y ago

deeder5 5y ago

nice addition to Thanksgiving menu
deeder5 6y ago

[I posted this recipe.]
deeder5 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free