This salad offers a delightful mix of textures and flavors, perfect for celebrating the fall season.
The sugar-curried walnuts in this salad are the bomb! Make a double batch and put them out with your cheese before dinner.
- Kimberly
Ingredients
For salad:
- 1 (10 oz) bag baby spinach
- 1 ripe Bartlett pear, cored and thinly sliced
- 1 cup dried cranberries
- 1 small red onion, thinly sliced
- 1 (4 oz) package crumbled blue cheese
For Maple-Cider Vinaigrette:
- 1/3 cup cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 2/3 cup olive oil
For Sugar-Curried Walnuts:
- 1 (6 oz) package walnut halves
- 2 Tbs butter, melted
- 3 Tbs sugar
- 1/4 tsp ground ginger
- 1/8 tsp curry powder
- 1/8 tsp kosher salt
- 1/8 tsp ground red pepper
Preparation
Toss walnuts in melted butter. Stir together sugar, ground ginger, curry powder, kosher salt, and ground red pepper in a medium bowl; sprinkle over walnuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil-lined pan. Bake at 350° for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork. Store in an airtight container for up to 1 week.