Chef Don's Candied Cashew and Pear Salad


Chef Don's Candied Cashew and Pear Salad

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Servings and Ingredients

Serves 8
1 c. granulated sugar
2 tbsp. ground cinnamon
2 ½ c. cashews
2 c. frozen raspberries, thawed
½ c. red wine vinegar
½ c. olive oil
3 c. chopped romaine lettuce
1 (10 oz) bag fresh spinach leaves
3 fresh pears, cored and sliced
½ c. dried cherries
1 c. crumbled feta cheese


  1. Line a 9-by-13-inch baking sheet with aluminum foil.
  2. Combine sugar and cinnamon in a small saucepan over medium heat until sugar is melted; stirring is not necessary.
  3. Add cashews and stir until well coated with sugar. Spread onto prepared baking sheet; cool to room temperature. Set aside.
  4. Process raspberries, vinegar and olive oil in a blender until smooth; set aside.
  5. Toss romaine, spinach, pears, cherries and feta cheese together in a large bowl. Pour raspberry dressing on top and toss gently to combine. Divide salad evenly among 8 serving plates. Top with cashews.

Recipe Source:

Hy-Vee chefs.