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5 from 3 votes

Spinach Pear Salad with Gouda & Hazelnuts

A delicious spinach pear salad topped with Gouda cheese, toasted hazelnuts and pomegranate seeds, all tossed in a tangy vinaigrette. Perfect for Thanksgiving or Christmas.
Prep Time15 mins
Cook Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: Christmas, classic, gluten-free, holiday, Thanksgiving, traditional
Servings: 4 -6
Calories: 267kcal
Author: Denise



  • 1/3 cup hazelnuts (coarsely chopped)
  • 5 oz baby spinach (140g)
  • 1 pear (cubed)
  • 1/4 cup pomegranate seeds
  • 1/2 cup Gouda cheese (cubed)


  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons maple syrup
  • 1/2 teaspoon dijon
  • salt & pepper to taste


  • In a pan, toast hazelnuts over medium heat, stirring frequently, until fragrant and golden brown. This will take around 10 minutes.
  • Shake together all vinaigrette ingredients.
  • Combine all salad ingredients and toss in dressing. Serve immediately.



* make ahead- hazelnuts may be toasted and dressing shaken together up to a week ahead. Pomegranate may be de-seeded up to 3 days ahead.
** do not slice pear or toss salad in the vinaigrette until just before serving.
*** this salad does not keep well and must be eaten within an hour of dressing


Serving: 1/4 batch | Calories: 267kcal | Carbohydrates: 14g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 245mg | Potassium: 411mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4125IU | Vitamin C: 15.5mg | Calcium: 235mg | Iron: 1.8mg