Curried Cashew Pear And Grape Salad Recipes

SPINACH, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS

Spinach, Pear, and Frisee Salad with Curried Cashews image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 20

Ingredients

3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup vegetable or peanut oil
3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon kosher salt
1/8 teaspoon cayenne, or more, to taste
1/2 pound bacon, sliced (about twelve 1/4-inch-thick slices)
12 cups loosely packed spinach leaves, washed well, dried, stems trimmed and torn into pieces if leaves are large
6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces
2/3 cup thinly sliced red onions
3 small pears, halved, cored, and thinly sliced
6 small bunches grape

Steps:

To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
To make the curried cashews, preheat the oven to 400 degrees F.
On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.

CASHEW-PEAR TOSSED SALAD

Cashew-Pear Tossed Salad image

A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. -Arlene Muller, Kingwood, Texas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

1 bunch romaine, torn
1 cup shredded Swiss cheese
1 cup salted cashews
1 medium pear, thinly sliced
1/2 cup dried cranberries
POPPY SEED VINAIGRETTE:
2/3 cup olive oil
1/2 cup sugar
1/3 cup lemon juice
2 to 3 teaspoons poppy seeds
2 teaspoons finely chopped red onion
1 teaspoon prepared mustard
1/2 teaspoon salt

Steps:

In a large salad bowl, combine the romaine, cheese, cashews, pear and cranberries. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 228 calories, Fat 17g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

CURRED CASHEWS, PEARS AND GRAPE SALAD

Curred Cashews, Pears and Grape Salad image

I found this recipe on allrecipes.com. So, I cannot take credit for coming up with it on my own, but it is a family favorite. I shared this recipe with both my family and my in-laws and it has always been a huge hit! Combines a warm spicy mixture with a dijon dressing! It really is so different and yummy!

Provided by Chasity Miller

Categories Lettuce Salads

Time 45m

Number Of Ingredients 19

Ingredients

4 slice bacon
NUT MIXTURE:
3/4 c cashew halves
1 Tbsp butter
1 tsp fresh rosemary
1 tsp curry powder
1 Tbsp brown sugar
1/2 tsp salt
1/2 tsp cayenne pepper
SALAD:
10 oz package mixed greens
1/2 medium bosc pear; thinly sliced
1/2 c seedless red grapes; halved
DRESSING:
3 Tbsp white wine vinegar
3 Tbsp dijon mustard
2 Tbsp honey
1/2 c olive oil
2 pinch salt and pepper, to taste

Steps:

1. In a large, dry skillet, toast cashews over medium heat, until golden brown. (About 5 mins) Remove cashews to a dish to cool slightly.
2. Return skillet to medium heat. Cook bacon strips until crisp. Coursely chop bacon and set aside.
3. In a medium bowl, stir together nut mixture- butter, rosemary, curry poweder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
4. In small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil and sprinkle with salt and pepper to taste.
5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon. Sprinkle with nut mixture. Enjoy!

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