Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts
This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest.
- Time: 30 min
- Servings: 8
Source: For all food lovers
Ingredients
- extra-virgin olive oil
- tablespoons balsamic vinegar
- teaspoons whole-grain mustard
- teaspoon sugar
- teaspoon kosher or sea salt
- Freshly ground pepper
- thinly sliced red onion
- sweetened dried cranberries
- lightly packed fresh baby spinach leaves, stemmed if needed
- firm but ripe Bosc pears , quartered lengthwise, cored, and cut into long, thin
- hazelnuts, toasted and chopped