Autumn Pear Salad With Pomegranate & Candied Walnuts

autumn pear salad with I have been going crazy for pears lately. So, I decided to make a delicious roasted pear salad with pomegranate seeds and candied walnuts. I made a yummy dressing out of cane syrup and cane vinegar. But feel free to sub the cane syrup with maple syrup and the vinegar with white wine or apple cider!

autumn pear salad with


autumn pear salad with

I love making candied walnuts. Back in the restaurant I remember making big batches to get ready for service. This recipe requires you to boil them first, then toss in powdered sugar and fry! Tasty little candied bites!


Autumn Pear Salad With Pomegranate & Candied Walnuts

  • 2 pears cut in half
  • 1 teaspoon olive oil
  • a pinch of kosher salt
  • fresh cracked black pepper
  • 1 cup walnuts
  • 1 cup powdered sugar
  • oil to fry in
  • 1 cup pomegranate seeds
  • 1/4 cup cane syrup or maple syrup
  • 2 tablespoons cane vinegar or apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • one package of your favorite salad blend
  1. Preheat oven to 400 degrees and preheat oil to 350 degrees. Drizzle olive oil over pears and lightly season with salt and pepper. Roast for 10 minutes until tender. While pears are roasting, bring a pot of water to a boil. Add walnuts and boil for 5-6 minutes. Drain and toss with powdered sugar while still hot (making sure to coat them really well) . Fry in oil until golden brown, drain and reserve. 

  2. In a bowl whisk together the cane syrup vinegar and olive oil. Toss salad greens with a little bit of the vinaigrette and season with salt and pepper. Add remaining ingredients and a little more vinaigrette and enjoy!


Carrot Salad With Currants, Walnuts + Curry Vinaigrette

Carrot Salad With Currants and salad? Okay, so I did not grow up eating nicely shredded carrots with a tasty vinegarette, but when I first tried a carrot salad, I was sold right away! With Spring not far away, I saw some beautiful purple and yellow carrots at the grocery store and just needed to grab them! This is the perfect side salad that has toasty chopped walnuts, currants, fresh parsley and a simple vinaigrette made from lemon juice, honey, dijon mustard, walnut oil and the surprising appearance of yellow curry powder.

Carrot Salad With Currants and carrot salad is quick to make and light and flavorful! Goes well with seafood or some grilled chicken. I used a food processor to shred the carrots, but a mandoline will work just fine. I know curry powder can be a little too much for some but can be easily omitted and will still have a great salad.

FYI: I do not like raisins but very much so prefer currants, I don't know, I'm weird about raisins.

Carrot Salad With Currants and do not know about you guys, but Spring is my favorite time of the year. Even though I appreciate all seasons and what they bring, I'm particularly excited about this upcoming Spring season. I've embarked on this blog and learning through trial and error. My little seedlings are coming to life waiting to be planted. I love pickling and preserving and cannot wait to give y'all some great recipes! What are some things you are looking forward to that have, kinda, been on the back burner? Me? Definitely getting into a routine to work out and take more time to reflect and stop making excuses!

Carrot Salad With Currants and

Carrot Salad With Currants, Walnuts + Curry Vinegarette

Curry Walnut Vinaigrette

  • 2 teaspoon dijon mustard
  • 1 teaspoon yellow curry powder
  • 1 tablespoon honey
  • 2 ounces walnut oil or oil of choice
  • a pinch of kosher salt
  • a few cracks of freshly ground black pepper

Carrot Salad

  • 4 cups shredded carrots
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup currants
  • 2 tablespoons chopped fresh parsley
  1. In a bowl, place dijon, curry powder, honey and whisk to combine. Using a fork or whisk, slowly add the walnut oil while rapidly whisking to emulsify your vinaigrette. Season with salt and pepper to taste.

  2. In another bowl, combine the carrots, toasted walnuts, currants and fresh parsley. Add vinaigrette, toss and serve. 


Pickled Beets & Goat Cheese Salad With Pistachios

Pickle Beets with goat cheese and pistachios. I love pickled beets. They add the perfect acidity to be paired with the goat cheese and pistachios. Growing up I was never a fan of beets--probably because they came from a can! While working at Emeril's I experienced my first true beet. With stained fingers and all, they became one of my favorite vegetable. This recipe is a take on what I learned to make while working at the restaurant.

The salad I composed on countless nights consisted of pickled beets, some salad greens and goat cheese balls rolled in a herby nut mixture, thats it. I was surprised on how simple it was and how the flavors stood out! Cooking is really all about technique and starting off with the best ingredients.

Pickled beets with goat cheese and pistachios.

It is the new year and what better way to start it off with a non-boring salad! When cooking or composing a dish, textures play a vital role. The beets are not mush, but give just a little when you bite into them. The creaminess from the goat cheese and nutty crunch from the pistachios are surely a match! I threw in some orange supremes to lighten everything up a bit and add a little more sweetness. Here is a great link from Martha Stewart on how to supreme citrus.  This can be eaten as is or tossed with some lovely salad greens. Also, feel free to try different nuts to make your gremolata with. It is easy to put together--nuts, parsley, fresno chiles, orange zest and olive oil, that is it!

Pickled Beets & Goat Cheese Salad With Pistachio Gremolata

Pickled Beets & Goat Cheese Salad With Pistachios

Pickled Beets

  • 1 pound beets
  • 1 cup apple cider vinegar
  • 1/3 cup sugar
  • 1/2 cup water
  • 1 tsp salt

Pistachio Gremolata

  • 1/4 cup chopped pistachios (lightly toasted in pan)
  • 1 tsp fresno chiles, minced
  • 1 tbsp Italian parsley, chopped
  • 2 tbsp olive oil
  • zest of 1/2 orange
  • a pinch kosher salt
  • freshly ground black pepper


  • 4 oz goat cheese
  • 1 orange supreme
  • 1 tbsp good quality balsamic vinegar or a balsamic glaze

Pickled Beets

  1. Heat oven to 350 degrees. Place beets into a pan and add 1/3 cup of water. Roast for 30-40 minutes until tender. 

  2. When beets are cool enough to handle, peel them and cut into medium size pieces. Place beets into a container and place aside. Bring vinegar, sugar, water, and salt to boil then pour over beets. Let beets pickle while you prepare gremolata or for at least an hour. 

Pistachio Gremolata

  1. Combine all pistachios, fresno chile, parsley , olive oil, orange zest and salt and pepper. Taste for seasoning. 


  1. Toss beets and orange supremes with some balsamic vinegar or balsamic glaze. Position on plate and top with goat cheese and pistachio gremolata. Drizzle with me balsamic, a few cracks and black pepper and a pinch of salt.