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Pear & Arugula Salad with Candied Walnuts

Pear & Arugula Salad with Candied Walnuts

NUTRITION

Makes 6 servings. Per Serving:
209

Calories

15.7g

Fat

17.2g

Carbs

3.5g

Protein

INGREDIENTS

 

Candied Walnuts
– 1 cup walnut halves
– 4 teaspoons water
– 2 tablespoons light brown sugar
– ½ teaspoon ground cinnamon
– ¼ teaspoon salt

Salad
– 1 large clove garlic, minced
– ¼ teaspoon salt
– 2 tablespoons walnut oil
– 1 tablespoon Dijon mustard
– 1 tablespoon white-wine vinegar
– ¼ teaspoon ground pepper
– 8 cups baby arugula
– 2 firm ripe red pears, sliced

DIRECTIONS

 

1. To prepare walnuts: Preheat oven to 400 degrees F. Line a small baking pan with parchment paper; coat with cooking spray.

2. Toss walnuts with water in a bowl. Sprinkle with brown sugar, cinnamon and salt; toss to coat. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are just starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 10 minutes.

3. To prepare salad: Mash garlic and salt into a paste in a mortar and pestle or with the side of a knife on a cutting board. Transfer to a large bowl and whisk in oil, mustard, vinegar and pepper. Add arugula, pears and the walnuts; toss to coat.

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