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.
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
Notes
Success Tips
Red pears look best but green will do
Make sure the pears you use are really ripe
Dress just before serving to keep the greens fresh and vibrant and the nuts crunchy
If made in advance store the nuts in an airtight container so they stay nice and crunchy.
Possible variations
Not got pears? Use red apples instead
Spinach or romaine lettuce works well in place of the arugula