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EatingWell
Pear & Arugula Salad with Candied Walnuts
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.
EatingWell Test Kitchen

Ingredients
Directions
Tips
Make Ahead Tip: Prepare walnuts (Steps 1-2) and let cool completely; store airtight for up to 1 day.
Tips
Equipment: Parchment paper
Tips
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
Serving Size:
1 1/3 cups Per Serving:
209 calories; protein 3.5g; carbohydrates 17.2g; dietary fiber 3.5g; sugars 11.2g; fat 15.7g; saturated fat 1.5g; vitamin a iu 652.2IU; vitamin c 6.9mg; folate 46.4mcg; calcium 71.9mg; iron 1mg; magnesium 43.9mg; potassium 251.1mg; sodium 235.9mg; thiamin 0.1mg; added sugar 4g.
Exchanges:
1/2 fruit, 3 fat
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