Healthy Recipe: Baby Spinach Salad with Toasted Hazelnuts, Pear, and Parmesan

Looking for a new delicious and healthy salad to make? This salad will surely do the trick. Spinach is high in antioxidants, B vitamins, and minerals including calcium, potassium, and zinc.

The toasted hazelnuts add depth and crunch, the pear adds a little sweetness, and the shaved Parmesan lends it’s salty richness. I like this dressed with just a drizzle of olive oil and a squeeze of fresh lemon; feel free to use your favorite healthy vinaigrette recipe, if you prefer.

Baby Spinach Salad Recipe

Serves 2-4


7 cups baby spinach (more or less), preferably organic

1 cup fresh parsley, coarsely chopped

1/4 cup shredded red cabbage (optional)

1/2 cup hazelnuts, toasted in a 350°F oven for appox. 5 minutes

1 pear, shaved with a vegetable peeler

approx. 1/4 cup Parmigiano-Reggiano shavings (I use a vegetable peeled for this)

Good olive oil and fresh lemon juice or your favorite healthy vinaigrette dressing

Coarse sea salt and fresh ground pepper to taste


Mix all ingredients in a medium-large bowl. Compose salad on plates and drizzle with olive oil and fresh lemon juice or your favorite vinaigrette. Sprinkle with a little course sea salt and fresh ground pepper if you like.

This is a guest post from Winnie Abramson at Healthy Green Kitchen. Winnie grew up in a restaurant family and is passionate about the connection between good food and good health. She has a graduate degree in naturopathic medicine and you can find more of her delicious recipes at Healthy Green Kitchen.

And are you ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

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