Hazelnut and Pear Salad Recipe

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Hazelnut and Pear Salad Recipe
Hazelnut and Pear Salad Recipe photo by Taste of Home
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Hazelnut and Pear Salad Recipe

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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
Featured In: 30 Fall Harvest Salads
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup plus 1/2 cup chopped hazelnuts, toasted, divided
  • 2 tablespoons plus 1/2 cup chopped red onion, divided
  • 2 tablespoons water
  • 4-1/2 teaspoons balsamic vinegar
  • 4-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 garlic clove, halved
  • 1/8 teaspoon paprika
  • 1/4 cup olive oil
  • 1 package (5 ounces) spring mix salad greens
  • 1 medium pear, thinly sliced
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup dried cherries

Directions

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 bowl, combine the 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. Serve immediately. Yield: 6 servings.
Originally published as Hazelnut and Pear Salad in Country Woman April/May 2009, p34

Nutritional Facts

1 each: 272 calories, 22g fat (4g saturated fat), 8mg cholesterol, 332mg sodium, 18g carbohydrate (11g sugars, 4g fiber), 5g protein.

  • 1/3 cup plus 1/2 cup chopped hazelnuts, toasted, divided
  • 2 tablespoons plus 1/2 cup chopped red onion, divided
  • 2 tablespoons water
  • 4-1/2 teaspoons balsamic vinegar
  • 4-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 garlic clove, halved
  • 1/8 teaspoon paprika
  • 1/4 cup olive oil
  • 1 package (5 ounces) spring mix salad greens
  • 1 medium pear, thinly sliced
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup dried cherries
  1. 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.
  2. In a bowl, combine the salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates.
  3. Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing. Serve immediately. Yield: 6 servings.
Originally published as Hazelnut and Pear Salad in Country Woman April/May 2009, p34

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MY REVIEW
Sullenbarger User ID: 5351754 182052
Reviewed Nov. 29, 2010

"This was a fantastic salad. I made it with pecans because that is what I had and it was great. My whole family loved it!"

MY REVIEW
food junkie User ID: 1080653 183830
Reviewed Jan. 28, 2010

"I used dried cranberries and goat cheese since I had those things."

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