Print Options

Back to Raspberry Pear Salad with Glazed Walnuts >

Include these items:

Select reviews >

Taste of Home Logo

Raspberry Pear Salad with Glazed Walnuts

 Raspberry Pear Salad with Glazed Walnuts
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
12 ServingsPrep/Total Time: 30 min.


  • 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
  • 1/4 cup olive oil
  • 3 tablespoons raspberry vinaigrette
  • 1 shallot, minced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 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

2 of 2

Raspberry Pear Salad with Glazed Walnuts (continued)

Directions (continued)

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