Pear and Spiced Walnut Salad

This is the perfect salad for fall or for a plant-forward Thanksgiving feast. Vegans, almost vegans, and non-vegans alike will enjoy the fresh greens, crisp pear, figs, and curry-maple spiced walnuts. The dressing is AMAZING with a slight sweetness that marries well with the spicy walnuts. The dressing ingredients may sound weird to you, but trust me on this one! Serve some feta on the side for your omnivore friends and family.

Serves 6-8 as side salads

Ingredients:

Salad

• Mix of lettuces: I used arugula, baby spinach, romaine hearts

• 1-2 fresh pears, sliced or chopped according to your preference

• 1 small red onion, sliced thin

• 1 cucumber, sliced in half circles

• 4 figs, fresh or dried (sliced thin)

• 1/2 -1 cup Radicchio, optional (this can be bitter so make sure your group likes it)

• Optional, dried cranberries in place of or in addition to figs

• Optional, real feta (on the side for non-vegans) or vegan feta (I don't have a vegan feta that I can recommend-sorry)

Curry Spiced Walnuts

• 1 cup chopped walnuts

• 1/2-1 tsp curry powder

• 1/4 tsp cayenne pepper

• 1/4 tsp salt

• 1 tbsp brandy (optional)

• 1 tbsp maple syrup (or 2 tbsp maple syrup if you don't do the brandy)

Dry roast the walnuts in a skillet until lightly browned. Add seasoning. Remove from heat and mix in brandy and maple syrup. Let cool in skillet. Store in fridge.

Cider Maple Dressing

• 1/3 cup apple cider vinegar

• 1 tbsp mustard

• 2 tbsp maple syrup

• 2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp tahini)

• 2 tbsp apple sauce

• 1 tsp garlic powder

• Salt and pepper to taste

Mix together the vinegar, mustard, maple syrup, and seasoning. Slowly whisk in olive oil in a steady stream. Whisk in apple sauce and taste. Adjust seasoning as preferred.