Walnut Pear Salad–Our Thanksgiving Tradition
This has been our Thanksgiving Salad for many, many years. It was shared with us by a dear friend who is a master chef. Because it is a little more complex, we have featured it at more special occasions–where it has made a lasting impression on many dear friends and dinner guests.
Walnut Pear Salad
We love the candied walnuts and bleu cheese in this recipe!
Ingredients
Salad
- 2 heads romaine lettuce
- 1/2 box spinach
- 1/2 box mesculin greens
- 1/2 red onion quartered and thinly sliced
- 2 pears thinly sliced (hold in lemon water)
- 1 cup dried cranberries
- 1 1/2 cups candied walnuts (see recipe below)
- crumbled bleu cheese
Balsamic Vinaigrette
- 1 1/2 cup olive oil infuse with garlic
- 1/2 cup balsamic vinegar (can also use red wine vinegar)
- 1 Tbsp salt
- 1/5 Tbsp pepper
Spiced Candied Walnuts/Pecans
- 2 cups walnuts
- 1/2 cup powdered sugar (we've also used honey)
- 2 Tbsp granulated sugar (we've also used coconut sugar)
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- pinch of salt
- zest of 1 orange
- 1/2 tsp orange extract
Instructions
For Candied Walnuts/Pecans
- Preheat oven to 350 degrees
- In a bowl mix together the sugar, spices, and zest.
- Bring a saucepan of water to boil and add orange extract and nuts.
- Blanch for 3 minutes, then drain well and immediately roll the nuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. If you used honey, it will look different.
- Transfer nuts to a baking sheet in a single layer and bake for 8-10 mins. Watch carefully–sugar can burn easily.
- Let cool completely before serving.
For Salad
- Toss salad ingredients together, except for pears.
- Whisk dressing ingredients together.
- Just before serving, add pears and toss with dressing.
Nutrition
Serving: 1cupCalories: 436kcalCarbohydrates: 27gProtein: 5gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gSodium: 526mgPotassium: 325mgFiber: 5gSugar: 20gVitamin A: 7298IUVitamin C: 5mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!
