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



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Prep Time 15 mins
Cook Time 15 mins
Course Salad
Servings 1



  • 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, thin slices
  • 2/3 cup hazelnuts toasted and chopped



  • 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.

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