Pear Salad with Caramelized Walnuts

Pear Salad with Caramelized Walnuts

Serves 8 - 10
Dietary Dairy Free, Gluten Free, Vegetarian
Meal type Salad



  • ⅔ cup walnuts (chopped)
  • ¼ cup sugar
  • ¼ teaspoon kosher salt


  • ¼ teaspoon kosher salt
  • 2 Tablespoons red raspberry vinegar
  • 1½ Teaspoons Dijon mustard
  • 3 Tablespoons extra virgin olive oil
  • sugar (to taste; approximately 1 – 2 tablespoons)
  • splash pomegranate juice (or may use cranberry juice)


  • spring greens (to serve 8)
  • 2 pears (ripe; sliced into small pieces)
  • ½ cup dried cranberries (or dried currants or pomegranate seeds as available)


Photo courtesy of Rainer Heckmann.


Step 1
Place ¼ cup sugar in medium frying pan over medium-high heat; cook until sugar dissolves.
Step 2
Immediately add walnuts and stir constantly, coating walnuts until brown.
Step 3
Place coated walnuts on aluminum foil to cool, sprinkle with half the salt.
Step 4
When cool, break walnuts into small pieces.
Step 5
Combine vinegar, mustard, sugar, a splash of juice, and salt. Stir with a whisk.
Step 6
Gradually add oil, stirring constantly with a whisk.
Step 7
Bottle and refrigerate.
Step 8
Place greens in large salad bowl, top with cranberries/currants/pomegranate seeds, walnuts and pear.
Step 9
Drizzle dressing evenly over salad.; sprinkle with remaining ¼ teaspoon salt.
Step 10
Toss gently to combine.