Pear and spinach salad with candied walnuts

    20 min

    This light autumn-inspired salad is a great alternative to all those heavier pumpkin/squash seasonal dishes. With a simple balsamic vinaigrette dressing, the sweet and juicy pears and the candied walnuts stand out as the stars of this salad. And surely candied pecans would work just as well.


    London, England, UK
    1 person made this

    Serves: 2 

    • For the salad
    • 1 tablespoon coconut oil
    • 1 tablespoon light brown sugar
    • 60g walnuts or pecans
    • For the dressing
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon honey
    • 1 teaspoon wholegrain mustard
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 250g spinach (or other greens)
    • 2 pears, cored and thinly sliced
    • 30g dried cranberries

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

      For the salad:

    1. In a frying pan heat the coconut oil over a medium high heat. Add brown sugar and stir until dissolved. Add walnuts and toss until they are evenly coated. Pour nuts onto a baking tray lined with foil and allow them to cool completely.
    2. For the dressing:

    3. To make the dressing, whisk together vinegar, oil, honey, mustard, salt, and black pepper. Set aside.
    4. Onto the serving plates, arrange the spinach, followed by sliced pears and dried cranberries. Pour over the balsamic vinaigrette just before serving. Enjoy!

    See it on my blog

    Helena Bourmault Blog

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)