Green Salad with Candied Walnuts + Fresh Pears
Prep time
Cook time
Total time
This simple Fall salad has a fresh, delicious mix of flavors and textures, a perfect balance of sweet and savory. Recipe adapted from Minimalist Baker
Author: Healthy Gluten-Free Family
Recipe type: Salad, Fall
Cuisine: Gluten-Free, Vegan
Ingredients
Candied Walnuts
- 1 heaping cup raw walnuts or pecans
- 4 tsp coconut oil
- 2 tbsp coconut sugar
- 4 tsp maple syrup
- generous pinch sea salt
- generous pinch cinnamon
Balsamic Vinaigrette (makes more than you might need for the salad. Save in an air tight container to use for the next few days)
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- ½ tsp dijon mustard
- ½ shallot, finely chopped
- Pinch each sea salt and black pepper
Salad
- 1 5 oz container mixed greens
- 1 Bosc or Bartlett Pear, or a combination of the two, sliced thin.
- ¼ cup dried tart cherries (or cranberries)
Instructions
Candied Walnuts
- Preheat oven to 350 degrees F.
- Place raw walnuts in single layer on parchment-lined baking sheet and toast for 4 minutes.
- Meanwhile, mix remaining ingredients in a heat proof bowl.
- Remove walnuts from oven and add to bowl with remaining ingredients. Gently stir to combine and place back on parchment lined baking sheet in single layer.
- Place back in oven and bake for another 4-6 minutes or until fragrant and golden brown.
- Set aside to cool.
- Store extra walnuts in an a well sealed container.
Balsamic Vinaigrette
- Whisk all ingredients together until well combined.
- Adjust to tastes as desired. Add in more balsamic for tanginess or mustard for creaminess and spice.
- Store extra vinaigrette in a well sealed container in refrigerator for several days.
Salad
- When ready to serve, place greens in a bowl and toss with a small amount of vinaigrette.
- Add in pear, cherries and walnuts, reserving some for garnish,
- Toss with additional dressing.
Recipe adapted from Minimalist Baker.
