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. Source: EatingWell Magazine, November/December 2014

EatingWell Test Kitchen


Candied Walnuts


Instructions Checklist
  • To prepare walnuts: Preheat oven to 400 degrees 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.

Nutrition Facts

209 calories; 15.7 g total fat; 1.5 g saturated fat; 236 mg sodium. 251 mg potassium; 17.2 g carbohydrates; 3.5 g fiber; 11 g sugar; 3.5 g protein; 652 IU vitamin a iu; 7 mg vitamin c; 46 mcg folate; 72 mg calcium; 1 mg iron; 44 mg magnesium; 4 g added sugar;

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Rating: 5 stars
Delicious! 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!! Read More