Raspberry Pear Salad with Glazed Walnuts Recipe

5 2 3
Raspberry Pear Salad with Glazed Walnuts Recipe
Raspberry Pear Salad with Glazed Walnuts Recipe photo by Taste of Home
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Raspberry Pear Salad with Glazed Walnuts Recipe

Read Reviews
5 2 3
Publisher Photo
The sweet and tart tastes of this spectacular salad both surprise and please the palate. A raspberry vinaigrette ties everything together.—Diana Neves, Lafayette, California
Featured In: 30 Fall Harvest Salads
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons honey
  • 1/4 teaspoon sugar
  • 1/2 cup walnut halves
  • 2 packages (5 ounces each) spring mix salad greens
  • 3 medium pears, peeled and sliced
  • 1/2 cup fresh raspberries
  • 2 ounces Cambozola cheese, cubed
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 3 tablespoons raspberry vinaigrette
  • 1 shallot, minced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a small heavy skillet over low heat, stir honey and sugar until sugar is melted; add walnuts. Transfer to a foil-lined baking sheet. Bake at 350° for 8-10 minutes or until nuts are toasted. Spread on foil to cool.
In a large bowl, combine the salad greens, pears, raspberries, cheese and walnuts. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Serve immediately. Yield: 12 servings.
Editor's Note: You may substitute Brie and/or blue cheese for the Cambozola cheese. To Make Ahead: Prepare the glazed walnuts a few days before. Store in an airtight container.
Originally published as Raspberry Pear Salad with Glazed Walnuts in Taste of Home Christmas Annual Annual 2010, p30

Nutritional Facts

1 cup: 150 calories, 11g fat (2g saturated fat), 6mg cholesterol, 140mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.

  • 2 tablespoons honey
  • 1/4 teaspoon sugar
  • 1/2 cup walnut halves
  • 2 packages (5 ounces each) spring mix salad greens
  • 3 medium pears, peeled and sliced
  • 1/2 cup fresh raspberries
  • 2 ounces Cambozola cheese, cubed
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 3 tablespoons raspberry vinaigrette
  • 1 shallot, minced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a small heavy skillet over low heat, stir honey and sugar until sugar is melted; add walnuts. Transfer to a foil-lined baking sheet. Bake at 350° for 8-10 minutes or until nuts are toasted. Spread on foil to cool.
  2. In a large bowl, combine the salad greens, pears, raspberries, cheese and walnuts. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Serve immediately. Yield: 12 servings.
Editor's Note: You may substitute Brie and/or blue cheese for the Cambozola cheese. To Make Ahead: Prepare the glazed walnuts a few days before. Store in an airtight container.
Originally published as Raspberry Pear Salad with Glazed Walnuts in Taste of Home Christmas Annual Annual 2010, p30

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Rcul00 User ID: 7281504 179681
Reviewed May. 28, 2013

"I'm making this recipe for the third time. It is a nice variation of sweet and tart favors. I g"

MY REVIEW
fredaevans User ID: 6360805 122579
Reviewed Sep. 11, 2012

"Too simple, TOO GOOD FOR JUST WORDS!"

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