Pear & Arugula Salad With Candied Walnuts

This pear and arugula salad recipe is topped with homemade candied walnuts, which are incredibly easy to make in the oven. For a touch of heat, add a pinch of ground chipotle or cayenne to the walnuts before baking.

Prep/Cook Time: 40 Minutes, Servings: 6

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°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.

Nutritional Information

Per Serving: 208 calories; 16 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 17 g carbohydrate; 4 g added sugars; 11 g total sugars; 3 g protein; 3 g fiber; 235 mg sodium; 240 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.