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

Yields8 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest.

 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 (see Cook's Notes) 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.

Nutrition Facts

Servings 0