The best part about this salad is you can make everything last minute because it’s so quick or you can make everything ahead of time and just mix it together when ready to eat!
Because this salad is so simple, it’s a perfect side salad.
Scroll down to see the recipe and leave a comment if you try.
Green Salad with Candied Walnuts + Fresh Pears
Prep time
Cook time
Total time
A simple green salad that pairs with everything! It's a fresh and delicious mix of flavors and textures, a perfect balance of sweet, tangy and savory. Works equally well alongside pizza or pasta as on a holiday table.
Author: Healthy Gluten-Free Family
Recipe type: Salad, Fall, Holiday
Cuisine: Gluten-Free, Vegan
Serves: 3-4 servings
Ingredients
Candied Walnuts (store well at room temperature in a sealed container for several days)
- 1 heaping cup raw walnuts or pecans
- 4 teaspoons coconut oil
- 2 tablespoons coconut sugar
- 4 teaspoons 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 tablespoons balsamic vinegar
- ½ teaspoon 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 cranberries (or tart cherries)
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.
