Autumn Pear and Apple Waldorf Salad with Mixed Greens

 
1 cup walnuts
1/4 cup maple syrup
4 cups pear, unpeeled, cored, and cut into 1/2-inch cubes
2 cups golden delicious apple, unpeeled, cored, and cut into 1/2-inch cubes
2 cups red delicious or other red apple of choice, unpeeled, cored, and cut into a 1/2-inch cubes
2 T. lemon juice
3 cups celery, reserve inner green leafy tops, and thinly sliced diagonally
1/3 cup golden raisins
1/4 cup dried currants
1 recipe Creamy Pear and Apple Vinaigrette
1 bunch spinach, triple washed, destemmed, patted dry, and torn into bite-size pieces
6 cups red-tipped oak leaf lettuce, washed well, patted dry, and torn into bite-size pieces
4 cups arugula, washed well, stems trimmed, patted dry, and torn into bite-size pieces
 

Place a piece of parchment or waxed paper on a cookie sheet and set aside. In a non-stick skillet, place the walnuts, and cook over medium heat for 4-5 minutes or until lightly toasted and fragrant. Drizzle the maple syrup over the walnuts, stir well to thoroughly coat them with the syrup, and cook an additional 2-3 minutes or until the syrup begins to harden on the walnuts. Remove the pan from the heat. Transfer the walnuts to the parchment lined cookie sheet, separating them, and set them aside to cool.

In a glass bowl, place the cubed pear and apples, drizzle them with the lemon juice, and toss gently to thoroughly coat the fruit with the juice. Add the sliced celery, golden raisins, currants, and 1/3-1/2 cup Creamy Pear and Apple Vinaigrette, toss gently to combine, and set aside. In a large bowl, place the spinach, oak leaf lettuce, and arugula. Roughly chop the reserved inner green leafy tops of celery, add to the bowl of greens, and toss gently to combine. Transfer the tossed greens to a large platter or bowl, arrange the reserved pear and apple Waldorf salad in the center of the greens, and sprinkle the reserved walnuts over the top. Drizzle additional Creamy Pear and Apple Vinaigrette over individual servings.

Serves 8-10

 

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