Cashew-Curry Spinach Salad

Fabulous salad for a fall dinner with friends or a holiday dinner. The cashew flavoring really adds to the salad and you can make the cashews just for snacking as well. My roommate suggested this salad to me and it is just tasty!

• Preparation Time: 30 mins
• Cooking Time: 18 mins
• Total Time: 48 mins
• Calories: 481 Calories

Ingredients

• ½ teaspoon salt
• ½ cup vegetable oil
• 3 tablespoons sesame seeds
• 2 tablespoons honey
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 teaspoon dried rosemary
• ½ pound bacon
• 3 tablespoons Dijon mustard
• ⅛ teaspoon cayenne pepper
• 1 teaspoon curry powder
• 3 tablespoons red wine vinegar
• 1 teaspoon chopped garlic
• ¾ cup raw cashews
• 12 cups spinach leaves
• 6 cups coarsely chopped frisee (French curly endive)
• 3 small pears, thinly sliced
• ⅔ red onion, thinly sliced
• 6 grapes, halved (Optional)

Recipe Instructions

Step 1

Whisk vegetable oil, red wine vinegar, Dijon mustard, sesame seeds, honey, and garlic together in a bowl to make dressing.

Step 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.

Step 3

Layer bacon crumbles, spinach leaves, frisee, pears, red onion, and grapes on individual serving plates.

Step 4

Preheat oven to 400 degrees F (200 degrees C). Spread cashews on a baking sheet.

Step 5

Melt butter in a saucepan over low heat. Stir in brown sugar, curry powder, rosemary, salt, and cayenne pepper until smooth.

Step 6

Toast cashews in the preheated oven until lightly browned, 8 to 10 minutes. Add to the saucepan with the butter mixture; stir until coated. Let cool, about 10 minutes.

Step 7

Sprinkle cashews over salad plates. Drizzle dressing on top.