ROASTED PEAR SPINACH SALAD WITH HAZELNUTS
Provided by Get Inspired Everyday!
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425ºF and line a baking sheet with parchment paper. Cut the pears into quarters and core them, then slice them into 1/2″ slices. Place them on the lined baking sheet and lightly brush them with olive oil. Roast them for about 20 minutes, or until golden, then turn them over and roast again for an additional 10 minutes. When the pears are golden brown and caramelized, but still holding their shape, remove them from the oven and let them cool until they're warm, or room temperature.
- While the pears are roasting, assemble the rest of the salad ingredients.
- Make the dressing by whisking together the vinegar, Dijon mustard, and sea salt until combined. Then whisking constantly, add the olive oil in a slow steady stream. Whisk until all the oil had been added, and the dressing is emulsified.
- When the pears are done and have cooled, either arrange all the ingredients over the top of the spinach, or toss them all together. Add as much dressing as you'd like, or serve it on the side.
BERRY SPINACH SALAD WITH TOASTED HAZELNUTS
If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail party, swap the greens out for lettuce cups and spoon them full of the carrots, radishes, berries, and nuts, then drizzle with dressing.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Salad Berry Spring Radish Carrot Hazelnut Spinach Healthy Quick and Healthy Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven or toaster oven to 350°F.
- Spread out the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the nuts turn a deep golden brown, 10 to 12 minutes. While still hot, rub the hazelnuts in a clean kitchen towel to remove the skins (some bits of skin will remain). Cool for 5 minutes, then chop.
- Combine the oil, lemon zest and lemon juice, kefir, honey, salt, and pepper in a small bowl and whisk until smooth. Divide the salad greens among four plates. Top with the carrots, radishes, and berries and drizzle with the dressing. Garnish with the chopped hazelnuts and serve immediately.
WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS
Steps:
- Preheat the oven to 350 degrees F.
- Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
- Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop.
- Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
- Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side.
- Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
- Whisk together the champagne vinegar and ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.
HAZELNUT AND PEAR SALAD
My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. -Karen Kirsch, Saint Paul, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.
Nutrition Facts : Calories 272 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.
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