Curried Cashew, Pear, and Grape Salad

Curried Cashew, Pear, and Grape Salad

by Carolina Castillo 2 years ago
4.8 (10)
15 minutes
371.5 kcal
21.4 g carbs
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Description

Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'

Ingredients
  • ¾ cup cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 tablespoon melted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • ½ cup olive oil
  • salt and black pepper to taste
  • 1 (10 ounce) package mixed salad greens
  • ½ medium Bosc pear, thinly sliced
  • ½ cup halved seedless red grapes
Directions
  1. 1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  2. 2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  3. 3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  4. 4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
  5. 5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Nutrition Facts
serving: 6 servings
calories: 371.5 kcal
carbohydrates: 21.4 g
protein: 5.9 g
saturated fat: 6.2 g
cholesterol: 11.7 mg
sodium: 623.9 mg
fiber: 2.3 g
sugar: 12.7 g