Recent Recipes
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.
Yield: 4 servings