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

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Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts
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Ingredients
11
Count
Nutrition
252
Calories
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Ingredients:

Directions:

  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. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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 375°F 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).
  6. You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 252.02 Kcal (1055 kJ)
Calories from fat 187.8 Kcal
% Daily Value*
Total Fat 20.87g 32%
Cholesterol 0.38mg 0%
Sodium 39.79mg 2%
Potassium 260.51mg 6%
Total Carbs 15.52g 5%
Sugars 5.12g 20%
Dietary Fiber 3.19g 13%
Protein 2.9g 6%
Vitamin C 11.5mg 19%
Iron 1.5mg 8%
Calcium 50.6mg 5%
Amount Per 100 g
Calories 207.5 Kcal (869 kJ)
Calories from fat 154.63 Kcal
% Daily Value*
Total Fat 17.18g 32%
Cholesterol 0.31mg 0%
Sodium 32.76mg 2%
Potassium 214.49mg 6%
Total Carbs 12.78g 5%
Sugars 4.21g 20%
Dietary Fiber 2.62g 13%
Protein 2.39g 6%
Vitamin C 9.5mg 19%
Iron 1.2mg 8%
Calcium 41.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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