Pear Salad with Dried Cherries and Candied Walnuts
Elevate your dining experience with this sophisticated yet simple pear salad. It features crisp, fresh Bosc or Bartlett pears, chewy dried cherries, and homemade cinnamon-spiced candied walnuts. Everything is tied together with a zesty, homemade balsamic vinaigrette that perfectly balances the sweetness. Whether served as a light, healthy lunch or an elegant side for a holiday dinner, this vibrant dish offers a delightful harmony of textures and flavors that is sure to impress.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Whisking
- Cuisine: Contemporary American
- Diet: Vegetarian
Ingredients
1 cup raw walnuts
2 tsp olive oil
1 Tbsp coconut sugar
2 tsp maple syrup
1 pinch sea salt
1 pinch ground cinnamon
1 pinch cayenne pepper
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 medium shallot, minced
1 pinch sea salt and black pepper
6 ounces mixed salad greens
2 medium Bosc or Bartlett pears, thinly sliced
1/3 cup dried cherries
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, toss walnuts with olive oil, coconut sugar, maple syrup, sea salt, cinnamon, and cayenne pepper.
Spread the walnuts on a parchment-lined baking sheet and roast for 8-10 minutes, then let them cool completely.
In a small jar, whisk together the balsamic vinegar, olive oil, minced shallot, salt, and pepper to create the dressing.
In a large salad bowl, combine the mixed greens and sliced pears.
Top the greens with dried cherries and the cooled candied walnuts.
Drizzle the dressing over the salad just before serving and toss gently.
Notes
Store the dressing in the refrigerator for up to 3 days. If making ahead, keep the candied walnuts separate until serving to ensure they stay crunchy. You can add grilled chicken or chickpeas to turn this into a main course.