Green Salad with Candied Walnuts + Fresh Pears

A salad that says Fall

Simple and Delicious!

This simple salad is a favorite precisely because it is so simple yet so perfect.

A big green salad, tart cherries, fresh pears and candied walnuts + a tangy balsamic vinaigrette, it’s a great mix of flavors and textures.  A perfect balance of sweet and tangy.

The Candied Walnuts of course make the salad in in my opinion.  They are made with coconut oil, coconut sugar, maple syrup, and cinnamon, and are so yummy!

And because it’s so simple, it’s the perfect side salad. It goes with just about anything. We like to make it on days we have a simple pasta or order in pizza.

It’s also very adaptable, use cranberries in place of cherries. Or pecans in place of walnuts. If you eat dairy, feel free to add in some goat cheese.

Recipe adapted from Minimalist Baker.

Scroll down to see the recipe.

Green Salad with Candied Walnuts + Fresh Pears


Green Salad with Candied Walnuts + Fresh Pears
This simple salad has a fresh, delicious mix of flavors and textures, a perfect balance of sweet and savory. Recipe adapted from Minimalist Baker.
Recipe type: Salad
Cuisine: Gluten-Free, Vegan
Candied Walnuts
  • 1 heaping cup raw walnuts or pecans
  • 4 tsp coconut oil
  • 2 tbsp coconut sugar
  • 4 tsp maple syrup
  • generous pinch sea salt
  • generous pinch cinnamon
  • optional: Pinch cayenne pepper
Balsamic Vinaigrette (makes more than you might need for the salad. Save in an air tight container to use for the next few days)
  • ¼ cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • ½ tsp dijon mustard
  • ½ shallot, finely chopped
  • Pinch each sea salt and black pepper
  • 1 5 oz container mixed greens
  • 1 Bosc or Bartlett Pear, or a combination of the two, sliced thin.
  • ¼ cup dried tart cherries (or cranberries)
Candied Walnuts
  1. Preheat oven to 350 degrees F.
  2. Place raw walnuts in single layer on parchment-lined baking sheet and toast for 4 minutes.
  3. Meanwhile, mix remaining ingredients in a heat proof bowl.
  4. Remove walnuts from oven and add to bowl with remaining ingredients. Gently stir to combine and place back on parchment lined baking sheet in single layer.
  5. Place back in oven and bake for another 4-6 minutes or until fragrant and golden brown.
  6. Set aside to cool.
  7. Store extra walnuts in an a well sealed container.
Balsamic Vinaigrette
  1. Whisk all ingredients together until well combined.
  2. Adjust to tastes as desired. Add in more balsamic for tanginess or mustard for creaminess and spice.
  3. Store extra vinaigrette in a well sealed container in refrigerator for several days.
  1. When ready to serve, place greens in a bowl and toss with a small amount of vinaigrette.
  2. Add in pear, cherries and walnuts, reserving some for garnish,
  3. Toss with additional dressing.

Recipe adapted from Minimalist Baker.

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