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
Servings: 4 -6
- 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