About this recipe: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.
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Method Prep:15min › Cook:5min › Ready in:20min
For the salad:
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.
For the dressing:
To make the dressing, whisk together vinegar, oil, honey, mustard, salt, and black pepper. Set aside.
Onto the serving plates, arrange the spinach, followed by sliced pears and dried cranberries. Pour over the balsamic vinaigrette just before serving. Enjoy!