Pacific Northwest Spinach Salad

Beth Renzetti


This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. This recipe was found in several locations...seemingly stemming from epicurious.

★★★★★ 4 votes
25 Min
No-Cook or Other



1/2 c
extra virgin olive oil
2 Tbsp
balsamic vinegar
2 tsp
whole grain mustard
1 tsp
1 tsp
kosher or sea salt
freshly ground pepper


1 c
thinly sliced shallot
1/3 c
sweetened dried cranberries
8 c
lightly packed fresh baby spinach leaves, stemmed if needed
firm but ripe bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 c
hazelnuts, toasted and chopped


1To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
2Place the onions in a medium bowl and cover with cold water. Let stand for 15 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
3In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for 15 minutes or until ready to serve the salad.
4To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy