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.
Servings: 4 servings
- ⅓ 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.
Assemble salad - Combine all salad ingredients and toss in the dressing. Serve immediately.
Storage - This salad does not keep well and must be eaten within an hour of dressing
- Do not slice pear or toss salad in the vinaigrette until just before serving.
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