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overhead shot of spinach pear salad with gouda and hazelnuts in a large white bowl
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5 from 4 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 sweet and tangy white wine vinaigrette with maple syrup. Vegetarian, gluten-free, and packed with healthy ingredients.  
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 267kcal



  • cup hazelnuts coarsely chopped
  • 5 oz baby spinach 140g
  • 1 pear cubed *see note 1
  • ¼ cup pomegranate seeds
  • ½ cup Gouda cheese cubed


  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons maple syrup
  • ½ teaspoon dijon
  • salt to taste
  • pepper to taste


  • Toast Hazelnuts - In a pan, toast hazelnuts over medium heat, stirring frequently, until fragrant and golden brown. This will take around 10 minutes.
  • Combine vinaigrette -Shake together all vinaigrette ingredients.
    Mason jar on gray background with white wine vinaigrette
  • Assemble salad - Combine all salad ingredients and toss in the dressing. Serve immediately.
    overhead shot of spinach pear salad with gouda and hazelnuts in a large white bowl



  1. Do not slice pear or toss salad in the vinaigrette until just before serving.
Storage - 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