Pear + Maple Walnut Fall Salad

Dishplay_it with Myriam
by Dishplay_it with Myriam
4 sservings
25 min

Hello Foodie Friends,

Keeping it simple, tasty and crunchy. This pear and maple walnut salad, will be a must at your holiday table this season. The trick to ELEVATE any salad are these 3 key ingredients:

  • Fall fruits like pear and pomegranates
  • Maple glazed walnuts or nuts of choice
  • Apple cider vinaigrette

This way you will turn a simple mix green salad into a colorful, tasty and crunchy salad.

The maple nuts, are simple coated with maple syrup and spices, like smoked paprika, cayenne pepper, and salt. then light roasted in the oven at 350 degrees for 10 minutes. Just enough to warm the nuts and all the seasonings to blend together.

And as simple as this you have a delicious colorful salad, perfect fro fall and holiday dinner table.

Pretty and colorful salad, and lots of layers of flavor for this Holiday Season!

The crunchiness of the pear, walnuts and pomegranate seed is the perfect combination to ELEVATE this salad!

Pear + Maple Walnut Fall Salad
Recipe details
  • 4  sservings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1/2 bag of arugula ( about 2 cups)
  • 1 carrot in ribbons
  • 2-3 Tbsp of pomegranate seeds
  • 1/2 cup of maple glazed walnuts
  • 1 small pear cut into strips
  • 1 handful of micro greens for garnish (optional)
  • 1/4 cup of apple cider vinaigrette
Apple cider vinaigrette
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • salt and freshly ground black pepper to taste
Maple glazed walnuts
  • 1 cup of walnuts
  • 2 tbsp of Maple syrup
  • shy 1/4 tsp of smoked paprika
  • pinch of cayenne pepper
  • pinch of salt

First, start the glaze for the maple glaze walnuts. In a bowl add the maple syrup, smoked paprika, pinch of cayenne pepper and salt. Then toss the walnuts in, and coat them well. In a pan lined with parchment paper, lay out the walnuts on a single layer. Cook at 350 degrees for 15 minutes, tossing half way.
In a mason jar, add all the ingredients for the apple cider vinaigrette and mix until smooth consistency.
Peel the carrot first and use the peeler to make carrot ribbons.
Core the pear and cut into thin strips.
In a salad bowl, start layering the arugula leaves and carrot ribbons, then add the pear strips, the walnuts, pomegranate seeds, and top it off with micro greens. Drizzle the apple cider vinaigrette as desired.