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.
PREP TIME: 15 minutesminutes
COOK TIME: 5 minutesminutes
TOTAL TIME: 20 minutesminutes
Servings: 4
Ingredients
For the candied walnuts
62g / ½cupwalnut halves, or pieces
1tablespoonmaple syrup
small pinch of salt
½teaspoonground cinnamon
For the salad
8big handfulsarugula, (rocket in the UK)
2largered pears(use green if you can't find red- red apples would make a good sub too)
For the dressing
60mls / ¼cupmaple syrup
¼cup balsamic or apple cider vinegar
¼teaspoonground cinnamon
4tablespoonsextra virgin olive oil, omit to make oil-free
pinch 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