Spinach salad with roasted pears and hazelnuts

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10 min


40 min


4 servings

Spinach salad with roasted pears and hazelnuts

© Royalty-Free/Masterfile


  • 3 to 4 firm, ripe pears
  • 1 tbsp butter , melted
  • 1 tbsp brown sugar
  • pinch ground ginger
  • 284-g bag spinach
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 small garlic clove , minced
  • pinch salt
  • pinch black pepper
  • 2 tbsp chopped, toasted hazelnuts , slivered almonds or crumbled blue cheese


  • Peel pears and cut in half lengthwise. Core and place cut-side down on a buttered 9 inch (23 cm) pie plate. Drizzle with melted butter. Crumble brown sugar over top and sprinkle with ginger.
  • Place in preheated 425F (220C) oven. Bake, uncovered, until pears are lightly browned, basting once with juices, about 30 minutes.
  • Cool slightly, then thickly slice. Remove and discard stems from spinach. In a small bowl, stir oil with lemon juice, garlic and seasonings. Rinse and drain spinach and place in a large bowl. Toss with oil mixture. Pile onto plates and top with pears. Sprinkle with hazelnuts.

Nutrition (per serving)

  • Calories
  • 348,
  • Protein
  • 5.7 g,
  • Carbohydrates
  • 45.8 g,
  • Fat
  • 19.1 g,