Bacon, pear and grape salad with curried cashews

    45 min

    This salad is sure to wow your guests. Salad greens are tossed with sliced pears, grapes, bacon and curried cashew nuts. It has the perfect proportions of crunch, sweetness, saltiness and tanginess. Serve at your next dinner party or summer barbecue.

    249 people made this

    Serves: 6 

    • 90g cashew nuts
    • 4 rashers streaky bacon
    • 1 tablespoon melted butter
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon curry powder
    • 1 tablespoon dark brown soft sugar
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon cayenne pepper
    • Dressing
    • 3 tablespoons white wine vinegar
    • 3 tablespoons Dijon mustard
    • 2 tablespoons honey
    • 120ml olive oil
    • salt and black pepper to taste
    • Salad
    • 285g mixed salad greens
    • 1/2 medium pear, thinly sliced
    • 80g seedless red grapes, halved

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. In a large, dry frying pan over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
    2. Return frying pan to medium-high heat, cook bacon until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon and soak up fat with a kitchen towels. Coarsely chop bacon and set aside.
    3. In a medium bowl, stir together butter, rosemary, curry powder, dark brown soft sugar, salt, cayenne pepper and toasted cashews. Set aside.
    4. In a small bowl, stir together white wine vinegar, mustard and honey. Slowly whisk in olive oil and sprinkle with salt and pepper to taste.
    5. In a large salad bowl, toss dressing with greens, pear slices, grapes and bacon and sprinkle with nut mixture.

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    Reviews in English (250)


    This is a wonderful salad and very forgiving as you can add almost any fruit to it and it still comes out superb! Try adding mandarin oranges - you won't be disappointed..... Side note: A little oily for my taste so will probably cut back on the amount of oil called for next time!  -  23 Nov 2009  (Review from Allrecipes US | Canada)


    AWESOME is the only way to describe this salad. I have brought it to many social events and it ALWAYS gets rave reviews, looks very pretty and many requests for a copy. My "tweeks" include: Spread the cashews on a foil lined cookie sheet and bake @ 350 degree for 10-15 minutes until lightly toasted/browned. Saves time, uneveness and greater chance of burning when cooking on stove. I cut back the olive oil to 1/3 cup (use very high quality olive oil) and maple bacon. I use a whole pear sliced then cut each slice into halves or thirds, depending on how large the pear is, and toss. For a more formal presentation, toss the greens with the vinagrette, place on a decorative plate, then sprinkle with the bacon, grapes & pears, leaving pears in slices vs cutting in pieces and fan out in a circular pattern. Use a firm pear and make sure to wait until the very end to add the pears to prevent browning. If desired, blue cheese, roquefort or gorgonzola sprinkles can also be added. YUM!!  -  27 Jan 2007  (Review from Allrecipes US | Canada)


    oh my. i wish i could give this more stars. this salad was amazing; the best i've ever tasted. my man, who is usually very cool with his compliments, ate very noisily and raved with every bite. it was also fairly simple to put together. this will definitely become a staple. bravo. p.s. i left out the bacon.  -  13 Mar 2005  (Review from Allrecipes US | Canada)