Description
A vibrant and refreshing plant-based salad that strikes the perfect balance between sweet and savory. This dish features crisp, thinly sliced pears, chewy dried cherries, and homemade spice-kissed candied walnuts over a bed of fresh greens. Drizzled with a tangy balsamic vinaigrette, this salad is as elegant as it is approachable, making it a perfect light lunch or an impressive side dish for any family dinner.
Ingredients
1 heaping cup raw walnuts
2 tsp olive oil
1 Tbsp coconut sugar
2 tsp maple syrup
1 pinch sea salt
1/2 tsp cinnamon
4 cups mixed salad greens
2 ripe Bosc or Bartlett pears, thinly sliced
1/2 cup dried cherries
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, toss walnuts with olive oil, coconut sugar, maple syrup, salt, and cinnamon until well coated.
Spread walnuts on a parchment-lined baking sheet and toast for 8-10 minutes until fragrant and golden; let cool completely.
In a small jar, whisk together balsamic vinegar, Dijon mustard, and extra virgin olive oil until emulsified; season with salt and pepper.
In a large salad bowl, arrange the mixed greens and top with sliced pears and dried cherries.
Sprinkle the cooled candied walnuts over the salad and drizzle with the prepared dressing just before serving.
Notes
The candied walnuts can be stored in an airtight container for up to a week. For the best texture, add the dressing just before serving to keep the greens crisp. Feel free to swap Bosc pears for any seasonal variety that is firm.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Toasting and Toss
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 14g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg