Description
A sophisticated and refreshing autumn-inspired salad that perfectly balances crisp, sweet pears with the chewy depth of dried cherries and the spiced crunch of homemade candied walnuts. Dressed in a zesty, house-made balsamic vinaigrette, this vibrant dish is both nourishing and elegant. It is a perfect choice for an intimate dinner party or a light, wholesome lunch, showcasing how simple whole ingredients create a memorable culinary experience.
Ingredients
1 cup raw walnuts
2 tsp 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, minced
1 pinch sea salt and black pepper
5 oz mixed salad greens
2 ripe Bosc or Bartlett pears, thinly sliced
1/2 cup dried cherries
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, toss the walnuts with coconut oil, coconut sugar, maple syrup, sea salt, cinnamon, and cayenne.
Spread walnuts on a parchment-lined baking sheet and roast for 8-10 minutes until golden and fragrant. Let cool completely.
In a small jar, whisk together the balsamic vinegar, olive oil, minced shallot, salt, and pepper until emulsified.
In a large bowl, toss the salad greens with half the vinaigrette.
Arrange the sliced pears and dried cherries over the greens.
Top with the candied walnuts and drizzle with the remaining dressing before serving.
Notes
Ensure the candied walnuts are completely cool before adding to the salad to prevent the greens from wilting. You can substitute pears with apples if desired. Store leftover vinaigrette in the refrigerator for up to 3 days.