This pear and arugula salad recipe is topped with homemade candied walnuts, which are incredibly easy to make in the oven. For a touch of heat, add a pinch of ground chipotle or cayenne to the walnuts before baking.
Nutrition per serving may change if servings are adjusted.
1 cup walnut halves
4 teaspoons water
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 large clove garlic, minced
¼ teaspoon salt
2 tablespoons walnut oil
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
¼ teaspoon ground pepper
8 cups baby arugula
2 firm ripe red pears, sliced
To prepare walnuts: Preheat oven to 400°F. Line a small baking pan with parchment paper; coat with cooking spray.
Toss walnuts with water in a bowl. Sprinkle with brown sugar, cinnamon and salt; toss to coat. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are just starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 10 minutes.
To prepare salad: Mash garlic and salt into a paste in a mortar and pestle or with the side of a knife on a cutting board. Transfer to a large bowl and whisk in oil, mustard, vinegar and pepper. Add arugula, pears and the walnuts; toss to coat.
Make Ahead Tip: Prepare walnuts (Steps 1-2) and let cool completely; store airtight for up to 1 day.
Equipment: Parchment paper
The candied walnuts in this salad are also a great topping for pumpkin pie or oatmeal. If you're making a big batch, be sure to use a larger baking pan so they aren't crowded.
209 calories;16 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 4 g protein; 46 mcg folate; 0 mg cholesterol; 11 g sugars; 4 g added sugars; 652 IU vitamin A; 7 mg vitamin C; 72 mg calcium; 1 mg iron; 236 mg sodium; 251 mg potassium
This salad is amazing! For a party, make the walnuts and dressing ahead, toss all together just before serving. I found that substituting mixed greens for the arugula tastes great with this too! Everyone always loves it!!