It’s always nice to have a variety of salad options on hand and you should add this Pear Salad with Dried Cherries and Candied Walnuts to your list.
You can use the toasted walnuts on top of desserts, ice cream and cakes as well as to top so many other different salads. This pear salad includes tossed mixed greens with dried cherries and a balsamic vinegar with olive oil and shallot dressing.
To make Pear Salad with Dried Cherries and Candied Walnuts, you will need the following ingredients:
Preheat oven to 350 °F and line a сast iron skillet with parchment paper.
Place walnuts on the lined сast iron skillet and toast for 7 minutes.
Remove walnuts from oven and using a spatula, toss with oil, coconut sugar, maple syrup, sea salt, cinnamon and cayenne pepper, to combine.
Return the сast iron skillet to the oven and roast again for 3-4 minutes until fragrant and golden brown. Then remove from heat and set aside to cool.
In a jar or mixing bowl, add the balsamic vinegar, olive oil, shallots and a pinch of salt and pepper together and whisk or shake vigorously to combine well. Adjust flavor as needed. Set aside.
In a large mixing bowl, toss the greens, half of the sliced pears, dried cherries and half of the toasted walnuts together.
Drizzle with some of the salad dressing and combine.
Plate salad on serving dish and garnish with the remaining pears, walnuts and salad dressing.
Salad stores well in the fridge for up to 3 days. Store walnuts separately in a dry place.
Add this sweet and salty, fruity and nutty, Pear Salad with Dried Cherries and Candied Walnuts to your list of go-to complimentary salads. This bowl is the most versatile side dish to work with. Let us know your thoughts and tag #cookmerecipes in your own social media!
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