Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts, and a Quince and Pear Vinaigrette

Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts and a Quince and Pear Vinaigrette  (001) by Meeta K. Wolff

I think I need a clone; actually, I would like to order 5, at least. And while I am on the wish-upon-an-unreasonable-star, I’d like to put in a request for a 72-hour day. Minutes slip through my hands like the sand of the hourglass flows into the glass bulb. Trying to hold on to it is pointless, I know that but I’d just like to be able to double the minute to last longer.

The final planning of the Plate to Page workshop is in full swing and so are a few other projects I’ve been working on. The excitement is to the maximum as I count down the days till next week. Then Jamie, Ilva and Jeanne will be here and we’ll be reunited. There’s also a slight nervousness as the workshop draws closer and I keep fretting, hoping nothing has been overlooked.

Tomatoes 2011 (0159) by Meeta K. Wolff

One thing is very certain; the workshop program we have put together is simply paramount. We’ve mixed a lot of work with some pleasure and hope that all twelve of our fantastic guests will not only benefit from what they learn but will go away with the feeling of having made new friends. They’ll definitely be going away with extremely heavy goodie bags and a few other great prizes sponsored by some great partners.

Tomatoes 2011 (0148) by Meeta K. Wolff

Working with the three wonderful ladies like Ilva, Jamie and Jeanne has been a great honor and over the past several months we’ve had many ups a few downs but on the whole each of us has been an enormous support for one another. We worked together on Google documents, cursing every time Google got the glitches; we had Skype sessions for hours till we were sure everything was in order. Sponsor letters, financial issues, menu planning, program scheduling; it all has come together despite the fact that the four of us are in four different countries.

Roasted Garlic Tomatoes (007) by Meeta K. Wolff

So, I hope you will allow me a shorter post today. I still need to organize a few mattresses for the girls and of course a few bottles of bubbly, not to mention work on my presentations. But I leave you with a light, colorful and marvelously flavorful salad.

Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts and a Quince and Pear Vinaigrette  (0018) by Meeta K. Wolff

Fresh and crisp baby spinach salad highlighted by incredibly succulent tomatoes, which have been roasted with garlic and herbs for a powerful flavor. Hazelnuts add the perfect crunch and as a counterbalance the pear and quince vinaigrette adds a touch of mellow sweetness.

Recipe: Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts and a Quince and Pear Vinaigrette

Printable version of recipe here


Prep Time: 30 minutes
Total Time: 60 minutes


  • 500g fresh baby spinach leaves, washed and dried
  • 300g assorted cherry tomatoes
  • 3 garlic cloves, sliced
  • 100g radish, sliced
  • 100g hazelnuts, roasted and coarsely chopped
  • 1 teaspoon sugar
  • 3 tablespoons olive oil
  • Handful of mixed herbs, finely chopped. I used oregano, thyme, basil and tarragon
  • Pear and quince vinegar
  • 1 teaspoon honey
  • Sea salt and fresh cracked pepper


  1. Preheat the oven to 160 degrees C.
  2. In a medium bowl sieve add 2 tablespoons of olive oil, garlic and sugar. Mix well then tops the whole tomatoes in the mixture to coat well. Transfer the tomatoes with the flavored oil into an ovenproof dish and roast in the oven, first for 10 minutes then add the chopped herbs and place back into the oven for another 5 to 10 minutes.
  3. In a salad bowl place spinach leaves, radish slices and roasted hazelnuts. Set aside.
  4. Make the vinaigrette by adding the remaining olive oil and the flavored oil from the roasted tomatoes into a small bowl, pour in the vinegar and honey, whisking until the mixture has combined homogeneously.
  5. Drizzle vinaigrette over the salad and toss gently. Serve in deep bowls, placing a few of the roasted tomatoes on top and some dark rustic bread.

Notes: The roasted tomatoes on their own make a great snack. I love eating them with the dark rustic bread and some Gorgonzola cheese on top. The salad too can be served with some crumbled Gorgonzola cheese on top, which will add a brilliant note to it.


Roasted Garlic Tomato (0006)by Meeta K. Wolff 

The colorful tomatoes sit like bright jewels on the radiant greed spinach. The salad is a true feast for all the senses -  vibrant colors, wonderful textures, aromatic perfumes, sizzling sounds and a burst of incredible flavors. Yes I think we can say this salad will give you a sensory orgasm.

A huge thanks to Paula Walters one of our Plate to Page sponsors. Some of the props above have been generously sent by her to photograph with during the workshop weekend.

Wish us luck for the Plate to Page workshop folks. Hope you all have a wonderfully relaxing weekend. Hugs!

More fresh and colorful salads from WFLH:

Warm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet Smoked Salmon and a Potato Beet and Cherry Salad Leafy Green Salad with Brie and Honey Mustard Raspberry Balsamic Vinaigrette

All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

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  1. butterflies in your stomach?? was reminded of exams all of a sudden, but I am sure you will have fun during the program (unlike exams). nice pics of the salad, and the fresh tomatoes look almost unreal. pretty!!

  2. Love those gorgeous little tomatoes still on the vine, and the salad sounds delicious.

  3. Meeta, this salad looks incredibly refreshing and bursting with flavour. And that tart would be such a great dish to go with it.

    Have fun at Plate to Page Workshop! You'll be great!

  4. Your photograph is fabulously gorgeous. I wish there was an even better word, because they are Love how the little tomatoes explode when roasted, so cute. poof! (that's my sounds of a tomato exploding!)

  5. Simply gorgeous photos \meeta...cant wait to see you next week and yes will be learning loads from ya!

  6. Those are such pretty tomatoes. What a delightful and colorful salad! The roasted tomatoes look so tempting...



  7. Mmmm I need a few meals of salads like this or the tiny roasted veg tarts I see in the background just to keep me going and keep my energy level up. I am excited and nervous but mostly just stunned that I'll be joining you three (and YAY finally meeting Ilva!!!) as well as 12 friends old and new! The workshop session and all I want to share and teach about writing is so ingrained in my brain and I am so in rhythm with Jeanne that I think that is the part I am least nervous about! So get the bubbly chilled, I'm bringing chocolate and let's go!!!

  8. Sweetie, I though I was your clone?? ;o) Oh but then hang on, If we are clones and we are BOTH too busy to think... then we need to clone our clones to actually get any work done hahaha!

    The Plate 2 Page preparation has been an amazing journey and I could not wish for better travelling companions. I am SUPER excited about the programme and workshops we have put together and I suggest that all participants also pack some elasticated waist trousers (I have seen the menu and the goodie bag contents - love our generous sponsors!!). Only EIGHT MORE SLEEPS!

    The salad looks heavenly by the way - it's tasty in all the right places ;o)

  9. Love the pic of those gorgeous roasted tomatoes, Meeta. :-) I sure identify wishing for an assistant, a helper elf, SOMEONE to enable us to complete our to-do lists. :-)

  10. Good luck with the workshops...I'm sure they'll be a success. Salad looks lovely and healthy...I love the hazelnuts too!

  11. delicious - I love a few nuts in a salad for that crunch factor! (and I'm totally with you on the 72hr day - but no one would like 5 of me with my laugh - it's very loud!)

  12. Oh what a lovely, well balanced and colorful thing in a bowl. Send me some please :-)

  13. So where do I sign up for those 72 hour days and those clones, lol. I wish I could be there with all you fabulous ladies, it sounds like it's going to be a great time.

  14. Than you all for your lovely comments. Glad you are liking this salad. It's one of my favorite ways to enjoy lunch - fresh ingredients, light and full of flavor. Thank you all also for your wishes RE: the workshop!

  15. Salad looks great and good luck with the workshop, I'm sure everyone will have a fabulous time and learn a lot from you ladies. Xx

  16. wow..wonderful..


  17. I am so jealous of these tomatoes - here we get nothing but flavour-free tomatoes this time of year. This salad will have to wait for some garden fresh tomatoes and spinach.

  18. Good luck and enjoy. PS Many, many of my lunches comprise of blue cheese and salad similar to this...the joys of working from home.

  19. I love your blog! I have been looking at many recipe blogs, and yours is my fav! I think you put the best recipes! Thanks for blogging!

  20. This is really a good post!!! and oh, btw, nice pics!

  21. Lovely salad Meeta! And best of luck with the workshop! I have no doubt it will be a resounding success!

  22. Love your blog!!!! Your food photography is amazing! I think, you should consider sending your site info to You may land a show on their network who knows :).
    Keep up the awesome work!


  23. Mmmm this sounds so fabulous Meeta! Have fun at Plate to Page! x

  24. Thanks everyone for all your lovely comments. In the meantime P2P just ended and it was such a brilliant success. I appreciate all your best wishes. Glad you all are enjoying the salad too.

  25. Nice shots! Roasted tomatoes go really well in salads like this.

  26. This looks absolutely gorgeous - so colourful! Where do you find pear and quince vinegar?

  27. I just stumbled across your blog and so glad In did...really amazing do with your eyes...the salad looks brilliant and I am going to give this a go really soon...

    Love the pictures...I still have so much learning to do when it comes to food photography...



Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.