Save on Pinterest

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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


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

Recommended Video