Pear Salad With Dried Cherries And Candied Walnuts

Sometimes, I’m surprised by a restaurant salad and decide to find out how it is made.

What makes the dish so…extra tasty?

This 30-minute recipe was inspired by a salad that is served at Solstice Pizza located in Hood River, Oregon. It’s a must-visit if you are ever in Portland and crave some killer vegan, gluten-free pizza.

It’s not difficult to understand the concept, but it is all about the flavor and texture combinations.

The fruit is a tender, ripe pears.

The tartness and slight chewiness of dried cherries are a nice addition.

Candied walnuts are a simple way to add crunchiness, nuttiness, and subtle sweetness.

All of this is tossed with a balsamic dressing made from four ingredients.

This salad is super-fresh and semisweet and has layers of flavors and textures.

This is a great entree for when you’re looking for something filling and healthy. This would be a great side dish to pizza or pasta.

Ingredients

WALNUTS

• One heaping cup of raw walnuts
• Olive or coconut oil, 2 tsp
• 1 Tbsp coconut sugar
• 2 tsp maple syrup (or agave nectar)
• Sea salt, one pinch
• Cinnamon, one pinch (or less)
• 1 pinch cayenne pepper (optional)

Dressing

• 1/4 cup balsamic vinegar
• Extra virgin olive oil, 1/4 cup
• One medium shallot, minced
• Use one pinch of each black pepper and sea salt

SALAD

• One 6-ounce bag of mixed greens (organic if possible).
• One ripe Bosc Pear or Bartlett Pear, thinly sliced along the length // seeds and stem removed
• 1/4 cup dried cherries or cranberries (though cherries are the best!

Instructions

• Preheat oven to 350 degrees F. (176 C). Add raw walnuts on a baking sheet that is not lined with parchment paper or a sheet without any.
• After the oven has been preheated, toast the walnuts for seven minutes. Remove the walnuts from the oven, and then add all other ingredients (oil and coconut sugar, maple, sea salt, cayenne, cinnamon, etc.) directly to them. Use a spatula and combine/toss thoroughly.
• Place back into the oven for another 4-6 minutes or until golden brown and fragrant. Allow to cool.
• Prepare dressing in the meantime by adding all ingredients into a jar or mixing bowl and vigorously shaking (or whisking). Add more balsamic vinegar to balance acidity. Salt or pepper can be added for balance. Olive oil is used for creaminess. Set aside.
• Add greens, half the pear slices, dried cherries, and half the roasted nuts to a large serving bowl. Dress the greens with a little dressing, and then toss them together.
• Serve the remaining dressing and plate the remaining pears. Store leftovers separately in the fridge for up to three days. Store walnuts at room temperature, tightly sealed.