Description
This vibrant, plant-based salad balances the crisp sweetness of fresh Bosc or Bartlett pears with the tart chewiness of dried cherries. Elevated by homemade cinnamon-spiced candied walnuts and a zesty balsamic dressing, this dish offers a sophisticated blend of textures and flavors. It is a perfect, nourishing choice for peaceful family dinners or elegant holiday gatherings, proving that simple, wholesome ingredients can create a restaurant-quality experience in under thirty minutes.
Ingredients
1 cup raw walnuts
2 tsp olive or coconut oil
1 Tbsp coconut sugar
2 tsp maple syrup
1 pinch sea salt
1 pinch ground cinnamon
1 pinch cayenne pepper (optional)
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 medium shallot, finely minced
1 pinch sea salt
1 pinch black pepper
5 cups mixed salad greens
2 ripe Bosc or Bartlett pears, thinly sliced
1/2 cup dried cherries
Instructions
Preheat a small skillet over medium heat and add olive oil, walnuts, coconut sugar, maple syrup, salt, cinnamon, and optional cayenne.
Stir continuously for 3-5 minutes until the nuts are toasted and coated in a fragrant, bubbling glaze.
Remove the walnuts from the heat and spread them on a piece of parchment paper to cool completely.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced shallot, salt, and pepper until emulsified.
In a large salad bowl, combine the mixed greens and sliced pears.
Drizzle the dressing over the salad and toss gently to coat.
Top the salad with the dried cherries and the cooled candied walnuts before serving.
Notes
Ensure the candied walnuts are completely cool before adding to the salad to prevent the greens from wilting. You can substitute Bosc pears for Bartlett if preferred, as long as they are ripe but still firm. Keep leftover dressing in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 12g
- Sodium: 115mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg