Pear Walnut Salad with Maple Cinnamon Dressing
Author:A fall-inspired Pear Walnut Salad featuring peppery arugula, sweet juicy pears, crunchy candied walnuts and a simple maple cinnamon dressing to bring it all together.
Ingredients
For the candied walnuts
- ½ cup (62 grams) walnut halves , or pieces
- 1 tablespoon maple syrup
- small pinch fine sea salt
- ½ teaspoon ground cinnamon
For the salad
- 8 big handfuls arugula , (rocket in the UK)
- 2 large red pears (use green if you can't find red- red apples make a good sub)
For the dressing
- ¼ cup (60 ml) maple syrup
- ¼ cup (60 ml) balsamic or apple cider vinegar
- ¼ teaspoon ground cinnamon
- 4 tablespoons extra virgin olive oil
- pinch fine sea salt
INSTRUCTIONS
For the candied walnuts
- Preheat oven to 350°F (175 °C)
- Mix walnuts with maple syrup, salt and cinnamon. Spread out on a lined baking tray and bake for 7 to 8 minutes until golden. Remove from the oven and set aside to cool.
For the dressing
- Add all of the dressing ingredients to a small jar. Put the lid on and shake well.
For the salad
- Wash the pears gently and half them lengthways. Remove the cores with a teaspoon then cut each half into long thin slices.
- Add the arugula and sliced pear to a large salad bowl
- Sprinkle over the cooled walnuts.
- Drizzle generously with the dressing just before serving
NOTES
Fresh pears don't keep well once cut so it's best to make this salad just before you want to enjoy it. However, you can make the dressing up to a week ahead and store it in the refrigerator and candy the walnuts and store them in an airtight container. They will keep for a few weeks.
NUTRITION
Serving: 1serving | Calories: 298kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 258mg | Fiber: 5g | Sugar: 27g | Vitamin A: 76IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
