Salad with Pears, Walnuts and Pomegranate Ginger Vinaigrette

October 5, 2010

It’s fall and I’m in the mood for fall fruits and flavors but I still love a big green salad.  This one, with it’s sweet cinnamon-flavored walnuts, fresh sweet pears and a bit of ginger zing in the dressing, is a delicious explosion of tastes.

  • Mixed Greens, your choice
  • Red Onion
  • Ripe Pears
  • Dried Cherries
  • Walnuts, 1/2 cup
  • Brown Sugar, 2 tablespoons
  • Cinnamon, 1 teaspoon
  • Olive Oil, 1/2 cup
  • Pomegranate Juice, 1/3 cup
  • White Balsamic Vinegar, 1/4 cup
  • Ginger, 1 tablespoon minced or grated
  • Sugar, 1 teaspoon
  • Salt/Pepper

Toss the walnuts with the cinnamon and brown sugar.  Add an egg white if you like, to help the sugar mixture stick to the nuts.  I skipped it this time.

Spread the nuts on a shallow pan and toast them in a 375 degree oven for about 1o minutes, until they begin to brown.

Meanwhile, combine the olive oil, pomegranate juice and vinegar.

Mince the ginger and add it to the mix.

Add just a bit of sugar and season to taste with a little salt and pepper.

Slice the pears.  The apple corer makes it easy to get started but the slices are still pretty thick.  Cut them again if you want them smaller.

Toss the lettuce, red onion rings and dried cherries into a large bowl.

Sprinkle with a good handful of walnuts.  Whisk the dressing again and pour it over the salad.  You’ll have both walnuts and dressing left over.

Toss it all together and serve immediately.  Enjoy!

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{ 6 comments… read them below or add one }

1 Kevin @ EAT Club October 6, 2010 at 3:35 pm

That second step where you toast the walnut with the sugar will change my life. I love candied walnuts but never realized it was that easy to make!


2 Karen Bove October 6, 2010 at 5:13 pm

Actually, I really should’ve coated them with egg white first or maybe tossed in a little rum or Kahlua along with the sugar. The sugar didn’t stick all that well this time around.


3 Katie@Cozydelicious October 6, 2010 at 10:06 pm

That vinagrette sounds amazing! I’m thinking it would be awesome on a wheatberry salad too… yum!


4 Aaron Warnock February 23, 2011 at 3:57 pm

Try adding some honey to the candied nuts. It really gets things sticking well. That’s what we do at the restaurant I work at. Also a pinch of cayenne pepper in the nuts really helps balance the sweet.


5 Sandra Kint December 2, 2012 at 12:54 pm

There are some broken links on this beautiful website!


6 karenbove December 3, 2012 at 9:10 am

Thanks for the heads up Sandra.


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