Arugula and Pear Salad (with Candied Nuts)
This Arugula and Pear Salad tosses peppery arugula and juicy pear slices in a simple white wine vinaigrette. Topped with homemade candied walnuts, it’s a light and refreshing winter side dish everyone will love.
Ingredients
Candied Walnuts
- 1 cup walnuts
- 4 tsp water
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
Salad
- 1 clove garlic (minced)
- 2 tbsp olive oil
- ¼ tsp salt
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- ¼ tsp ground black pepper
- 8 cups baby arugula
- 2 medium ripe green or red pears (sliced)
Instructions
- Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- In a small bowl, stir the walnuts and water together. Sprinkle the brown sugar, cinnamon, and salt over top and stir until the nuts are well coated.
- Spread the walnuts into an even layer on the lined baking sheet. Roast the walnuts for 6-8 minutes or until the nuts are just starting to brown. Take them out of the oven and set aside to cool for at least 10 minutes (the sugar coating will harden during this time).
- Meanwhile, whisk the minced garlic, oil, salt, Dijon, vinegar, and black pepper together in the bottom of a salad bowl. Add the arugula and pear sliced to the bowl, then sprinkle the candied walnuts on top. Toss to combine, then serve.