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Curried Cashew, Pear, and Grape Salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Cashew and pear salad with nuts, fruit, greens, curry, and cayenne - A family favorite dubbed "The Good Salad."
Ingredients:
  • 0.75 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
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon cayenne pepper
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 0.5 cup olive oil
  • salt and black pepper to taste
  • 1 (10 ounce) package mixed salad greens
  • 0.5 medium Bosc pear, thinly sliced
  • 0.5 cup halved seedless red grapes
Instructions:
  • Toast cashews in a large, dry skillet over medium-high heat until golden brown, approximately 5 minutes. Transfer to a dish to cool slightly.
  • Place skillet back on the stove over medium-high heat. Cook bacon strips until they are crispy on both sides, which should take about 7 minutes. Use a slotted spoon to remove the bacon and then dab away excess grease with a paper towel. Coarsely chop the bacon and set it aside.
  • Combine butter, fragrant rosemary, aromatic curry powder, rich brown sugar, savory salt, spicy cayenne pepper, and crunchy toasted cashews in a bowl. Allow flavors to mingle.
  • Combine white wine vinegar, mustard, and honey in a small bowl. Gradually whisk in olive oil, then season with salt and pepper to your liking.
  • Combine the dressing with greens, pear slices, grapes, bacon, and top with the nut mixture in a large salad bowl.

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