Curried Cashew, Pear, and Grape Salad

This cashew and pear salad is loaded with nuts, fruit and greens, with the kick of curry and cayenne pepper. My family calls it "The Good Salad."

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 372 Calories

Ingredients

• 2 tablespoons honey
• 1 tablespoon melted butter
• 1 tablespoon brown sugar
• 3 tablespoons Dijon mustard
• 1 teaspoon curry powder
• salt and black pepper to taste
• 3 tablespoons white wine vinegar
• 1 teaspoon chopped fresh rosemary
• 1 (10 ounce) package mixed salad greens
• 4 slices bacon, coarsely chopped
• 0.5 teaspoon cayenne pepper
• 0.5 cup olive oil
• 0.5 teaspoon kosher salt
• 0.75 cup cashew halves
• 0.5 medium Bosc pear, thinly sliced
• 0.5 cup halved seedless red grapes

Recipe Instructions

Step 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.

Step 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.

Step 3

In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.

Step 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.

Step 5

In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.