Red D’Anjou & Candied Walnut Salad

walnuts: 11/3 cup raw walnuts

walnuts: 3 tsp olive or avocado oil

walnuts: 1 tablespoon coconut sugar

walnuts: 3 tsp maple syrup

walnuts: Generous pinch sea salt

walnuts: Pinch ground cinnamon

walnuts: Pinch chipotle powder (optional)

dressing: 1/3 cup balsamic vinegar

dressing: 1/3 cup extra virgin olive oil

dressing: 1 tablespoon shallot, minced

dressing: Generous pinch each sea salt and black pepper

salad: 6 ounces mixed greens

salad: 2 ripe Red D’Anjou pears, thinly sliced

salad: 1/3 cup dried cherries

Preheat oven to 350 degrees F and add raw walnuts to a parchment-lined baking sheet. Add remaining oil, coconut sugar, maple, salt, cinnamon and chipotle to the sheet. Toss until coated and spread out in an even layer. Bake for 6 minutes, flip, and another 5 minutes. Set aside to cool.

In the meantime, prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Set aside.

To serve, add greens, pears, cherries, and walnuts to a large mixing bowl. Add the dressing and toss. If you aren’t serving immediately, keep salad, dressing, walnuts stored separately. Dress and toss just before you are ready to serve.

Recipe adapted from Minimalist Baker.

GF V veg DF

Yield: 4 servings