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Bacon, pear and grape salad with curried cashews recipe

Bacon, pear and grape salad with curried cashews recipe

  • Recipes
  • Dish type
  • Salad
  • Curry salad

This salad is sure to wow your guests. Serve at your next dinner party or summer barbecue.

249 people made this

IngredientsServes: 6

  • 90g cashew nuts
  • 4 rashers streaky bacon
  • 1 tablespoon melted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon curry powder
  • 1 tablespoon dark brown soft sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • Dressing
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 120ml olive oil
  • salt and black pepper to taste
  • Salad
  • 285g mixed salad greens
  • 1/2 medium pear, thinly sliced
  • 80g seedless red grapes, halved

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. In a large, dry frying pan over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  2. Return frying pan to medium-high heat, cook bacon until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon and soak up fat with a kitchen towels. Coarsely chop bacon and set aside.
  3. In a medium bowl, stir together butter, rosemary, curry powder, dark brown soft sugar, salt, cayenne pepper and toasted cashews. Set aside.
  4. In a 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 and sprinkle with nut mixture.

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Reviews & ratingsAverage global rating:(323)

Reviews in English (250)

by Crystal S

This is a wonderful salad and very forgiving as you can add almost any fruit to it and it still comes out superb! Try adding mandarin oranges - you won't be disappointed..... Side note: A little oily for my taste so will probably cut back on the amount of oil called for next time!-23 Nov 2009

by WAVINAKMA

AWESOME is the only way to describe this salad. I have brought it to many social events and it ALWAYS gets rave reviews, looks very pretty and many requests for a copy. My "tweeks" include: Spread the cashews on a foil lined cookie sheet and bake @ 350 degree for 10-15 minutes until lightly toasted/browned. Saves time, uneveness and greater chance of burning when cooking on stove. I cut back the olive oil to 1/3 cup (use very high quality olive oil) and maple bacon. I use a whole pear sliced then cut each slice into halves or thirds, depending on how large the pear is, and toss. For a more formal presentation, toss the greens with the vinagrette, place on a decorative plate, then sprinkle with the bacon, grapes & pears, leaving pears in slices vs cutting in pieces and fan out in a circular pattern. Use a firm pear and make sure to wait until the very end to add the pears to prevent browning. If desired, blue cheese, roquefort or gorgonzola sprinkles can also be added. YUM!!-27 Jan 2007

by MODGEPODGE

oh my. i wish i could give this more stars. this salad was amazing; the best i've ever tasted. my man, who is usually very cool with his compliments, ate very noisily and raved with every bite. it was also fairly simple to put together. this will definitely become a staple. bravo. p.s. i left out the bacon.-13 Mar 2005


Curried Cashew, Pear, and Grape Salad

In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.

Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.

In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.

In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.

The Fruit Company

In 1942, Roy Webster began selling apples and pears from his orchards located in Hood River, Oregon. The area was perfect for growing fruit thanks to the volcanically enriched soil and glacial water from the nearby Mt. Hood. The fruit was exceptional. This orchard and fruit growing wisdom was passed down from father to son. In 1999, The Fruit Company was founded by Roy's grandsons, Scott & Addison Webster. Today, Scott runs the business as President and CEO. The Fruit Company packs and ships beautiful fruit gifts around the nation.


Curried Cashew, Pear, and Grape Salad with Honey Mustard Vinaigrette

INGREDIENTS

6 oz. mixed greens (I used both romaine and classic mixed greens)
1 Bartlett of Bosc pear, thinly sliced
1/2 cup seedless red grapes, halved

Curried Cashews:
1/2 cup unsalted roasted cashew halves
1 tsp. butter, melted
1/2 tsp. fresh rosemary, chopped
1/2 tsp. curry powder
1 tsp. brown sugar
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper

Honey Mustard Vinaigrette:
1 Tbsp. white wine/white balsamic vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

DIRECTIONS

1. Toast cashews in a dry skillet over medium heat for 5 minutes, until browned. In a small bowl, combine melted butter, rosemary, curry powder, brown sugar, salt, and red pepper. Add cashews and shake to coat. Cool.

2. To make the vinaigrette, whisk to combine vinegar, Dijon, and honey in a small bowl. While whisking, slowly stream in the olive oil to emulsify. Season to taste with salt and pepper.

3. Toss greens with just enough vinaigrette to lightly coat. Top with pears, grapes, and curried cashews. Drizzle with extra vinaigrette if desired.


Fall Salad with Pears and Curried Cashews Recipe

I know when fall rolls around, that all I crave are warm dishes like soups and stews. But we must remember to eat our veggies! Even though I am a pescatarian (a vegetarian who eats seafood), I still sometimes struggle to get in enough veggies. A hearty salad is just one way to do this.

This recipe (scroll down for link to my featured article this week) for a Fall Salad with Pears and Curried Cashews caught my eye in last weeks blog hop, and I have it on my list to give it a go in the next week. Even though it calls for bacon bits, it's easy to omit them for a veggie/vegan/plant based option.

One of my all time favorite hearty salads is this Galicky Kale Salad with Crispy Chick Peas that are seasoned with Indian spices from Minimalistic Baker. So when I saw this salad with the curried cashews, I was instantly interested!

Another favorite hearty fall salad of mine, is this Mexican Kale Salad I shared in a previous Farm Fresh Tuesday Blog Hop post, Planning Dinner from Your Garden Harvest.

Favorite Fall Recipes on the Blog

I have shared a couple of other fall favorite recipes here on the blog, including my Hearty Pumpkin Spice Steel Cut Oats.

Our Featured Post this Week:


Recipe Summary

  • 1/2 pound smokey slab 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 grapes
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons sesame seeds, toasted
  • 1 teaspoon minced garlic
  • Coarse salt and freshly ground pepper
  • 1/2 cup vegetable oil 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 coarse salt
  • 1/2 teaspoon cayenne

To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper in a bowl. Gradually whisk in the oil. Set aside.

To make the curried cashews, preheat the oven to 400 degrees. 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.


Bacon, pear and grape salad with curried cashews recipe - Recipes

1 cup hulled barley, uncooked

1/2 cup of cooked chickpeas
1/2 cup red grapes, cut into quarters
1/4 cup dried apricots, chopped
1 cup arugula leaves, roughly chopped

1/4 cup almonds
1/4 cup sunflower seeds

Dressing
3 tablespoons olive oil
3 tablespoons balsamic vinegar

Serves 2-4
--------------------------------------------------------------------------
Cook barley in three cups of slightly water until tender, about 30 minutes. Rinse and drain. Set aside.

In a dry pan, toast sunflowers seeds over medium-low heat for about 3-5 minutes. Set aside. Then toast almonds for about 5-7 minutes. Let cool almonds and roughly chop. Set aside.

In a serving bowl, combine barley, chickpeas, grapes, apricots, arugula, almonds and sunflower seeds. Mix olive oil with balsamic vinegar and pour over the salad. Stir until evenly coated. Serve immediately or store in airtight container in the fridge for up to 24 hours.


Bacon, grape & broccoli salad recipe

Protein: 15 g / %

Carbs: 17 g / %

Fat: 70 g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

  • 2 or 3 heads of broccoli, depending on their size
  • 1 1/2 cup red or green grapes, halved
  • 10 slices bacon
  • 1/2 chopped onion
  • 1/2 cup slivered or chopped almonds
  • 1 1/4 cup paleo mayonnaise
  • 1/4 cup lemon juice.

Preparation

  1. Place the slices of bacon in a large pan on medium heat and cook for about 8 minutes on each side until crispy.
  2. While the bacon cooks, cut the broccoli in small florets. You can use the stalks as well, making sure to cut it in pieces about the same size as the florets.
  3. Mix the florets with the almonds, chopped onion and halved grapes.
  4. Once the bacon is cooked and crispy, crumble and add it to the salad.
  5. In a separate bowl, mix the mayonnaise with the lemon juice.
  6. Mix the dressing with the salad, mix well, serve and enjoy!

Have a look at Paleo Restart, our interactive Paleo 30-day program. Learn more and get started here.

+ #PaleoIRL, our new cookbook all about making Paleo work for a busy life is now available! Get it now here.


Summer Pasta Salad Recipes

Everyone LOVES pasta salads at summer time! Their loaded with chilled, fresh, crunchy veggies, a sensational dressing and if you’re lucky – bacon. The below summer salad recipes can be served as sides and some of them with protein (like Mojo Pasta Salad) are hearty enough to be served as a main course – because with one bite – it’s all you’re going to want to eat!

Italian Pasta Salad with TORTELLINI

Italian Pasta Salad bursting with your favorite Italian fixings with the best Italian dressing all on your table in 25 minutes! This summer salad recipe is an in-demand potluck, picnic and party side made 1000X better with cheesy, pillowy tortellini! It’s a quick chop and throw together that can be made 100% percent ahead of time for the perfect stress-free side!

BACON PEA CREAMY PASTA SALAD WITH LEMON PARMESAN DRESSING

Creamy Bacon Pea Pasta Salad loaded with petite peas and crispy bacon is super quick and easy to make (with hardly any chopping!), smothered in tantalizing Lemon Parmesan dressing and destined to become a new favorite dinner side or potluck crowd pleaser! You can make the summer salad ahead of time and just add the bacon before serving for the perfect stress side everyone will love. You can customize the ingredients with your favorite veggies or leave it perfect – and extra easy – in its sensational simplicity.

Cowboy Pasta Salad with the BEST Dressing

This Cowboy Pasta Salad is TexMex at it’s most tantalizing. This summer salad recipe is loaded with juicy ground beef, bacon, sweet corn, black beans, tomatoes and cheese smothered in tangy, creamy southwest barbecue sauce! It can be served chilled or warmed, for dinner or a side – but no matter how you serve it, everyone will be clamoring for more!

Greek Pasta Salad with Sun-Dried Tomato Pesto Dressing

This Greek Tortellini Pasta Salad is the salad you want to be seen with – and stuff your face with. It’s loaded with tender pasta, juicy tomatoes, crunchy bell peppers, crisp cucumbers, sweet zippy red onions, tangy Kalmata, and salty creamy feta all all enveloped in mouthwatering, flavor exploding Sun-Dried Tomato Feta Pesto. This summer salad recipe is always a crowd pleaser for holidays, potlucks and parties or a delicious grab and go lunch or snack. You can make this pasta salad 100% ahead of time for stress free prep and entertaining. So please, add it to the menu this week because this will be the BEST Greek Pasta Salad recipe you’ve ever make – OR tasted!

BLT PASTA SALAD with Lemon Chive Dressing

BLT Pasta Salad is is America’s favorite BLT Sandwich turned into America’s favorite summer salad recipe! It is bursting with not only crispy Bacon, crunchy Lettuce and juicy Tomatoes but fresh asparagus, peas and peppers doused in to-live-for bright, tangy, creamy Lemon Chive Dressing for the most irresistible pasta salad ever! It’s hearty, flavorful, super easy, make ahead friendly!

PO’ BOY SHRIMP PASTA SALAD with remoulade dressing

Your favorite Shrimp Po’ Boy Sandwich turned into sensational Shrimp Pasta Salad with Creamy Remoulade Dressing! It simply doesn’t get more addicting than this creamy, hearty, spicy, juicy shrimp summer salad recipe! This Po’ Boy Shrimp Pasta Salad is quick and easy to prepare and you can prep the entire salad in advance then simply add the lettuce when it’s time to serve!

SOUTHWEST ORZO SALAD WITH CHIPOTLE HONEY LIME VINAIGRETTE

This Southwest Orzo Salad is flavorful, healthy, refreshing, texture packed and will actually have you craving salad! It is is loaded with sweet mangoes, hearty black beans, fresh corn, crunchy peppers, creamy avocado, punchy red onions and cilantro all doused with the most incredible tangy sweet heat Chipotle Honey Lime Vinaigrette! This make-ahead summer salad recipe is an ideal side for any occasion or add some chicken and make it dinner!

STRAWBERRY AVOCADO PASTA SALAD WITH POPPY SEED DRESSING

This Strawberry Avocado Pasta Salad is is like Strawberry Poppy Seed Spinach Salad but 1000X better! It is a fresh and bright medley of textures and flavors in every bite. This summer salad recipe is bursting with rotini pasta, strawberries, avocados, mandarin oranges, pears, spinach and macadamia nuts all smothered in bright, sweet and tangy Poppy Seed Dressing infused with lemon juice and lemon zest. This pasta salad makes a fabulous make ahead fresh side for lunch or dinner or the perfect potluck side that goes with practically everything!

Cubano Tortellini Salad with Mojo Dressing

This robust, tangy Cubano Tortellini Salad is hearty, comforting and vibrant AKA your favorite Cubano Sandwich turned into a mouthwatering, colorful pasta salad with zesty Mojo Dressing! It’s an epic must make recipe, loaded with fixings but is wonderfully simple to make.


Reviews

This was delicious and my family loved it. I used 2.5 lbs boneless skinless chicken breasts, 3/4 cup light coconut milk instead of yogurt, 1 tsp salt instead of 2, garam masala curry powder, 2 cups frozen peas & carrots, and lightly salted cashews. Once the chicken was added, it took about 20 minutes to cook. I served it over Jasmine rice. Aside from this, the recipe was followed exactly.

I forgot in my previous review to say that I have made it with boneless skinless chicken thighs and it also works well.

Great curry. VERY salty. I would cut by half and then taste at end and adjust. I added chopped spinach in last 5 minutes for added vegetables. Have served with rice, cubed potatoes or naan depending on mood -all good!

This was a simple curry with loads of flavour! I used garam masala for my curry powder – I prefer the stronger spices. As well as some others, I used bone-in skin-on thighs and add some chopped tomatoes that were overripe. This wasn't my first time making it and our family LOVES it.

Like a few others, I also used (two) large boneless/skinless chicken breasts cut into cubes. Plus two large carrots, sliced. Otherwise, same as written. Cooked for about 20 minutes since I was using boneless chunks of chicken. This was great!

I liked how easy it was to make this, and it's flavourful and filling. Used chicken legs. It's good for low carb diets, just add salad, no need to eat it with rice. That good. I think this recipe is a good base for adding other flavours, may be will try with garam masala next time. A keeper!

I liked it a lot and was simple to make. It tasted great as leftovers several days later. I used chicken thighs, 1 can of coconut milk instead of yogurt and added cauliflower and chick peas last 15 minutes of cook time. The rest of my family wasn't in love with it and was a little too spicy for them but I plan on making this again for myself when I get my Indian food craving! Easy to make coming from someone who doesn't do a lot of cooking.

I also thought I had made this and liked it. Boy was I wrong this is not good curry. Very bland.

So tasty! I doubled the recipe, used chicken thigh fillets, but there was ample sauce left over so I would use 2kg next time, or 1.5kg + 1/2kg vegetables. Definitely a keeper!

Fabulous recipe that's quick and has a TON of flavor.

This is fabulous! I used a family pack of boneless, skinless chicken thighs to double the recipe and sautéd to about 75% doneness. I then followed the recipe other than cutting back on salt and leaving off the cilantro. Definitely use the cashews (I used unsalted and toasted them), but pulsed to almost a powder. There's a depth to the flavor profile I was shocked to get in only 40 minutes of cooking time. I'll be making this again soon!

Sorry. I've made this before and thought we liked it. We didn't

This is such a forgiving recipe. It's a staple in our house and i often throw in a can of chick peas, a head of cauliflower (or some broccoli) to make it a one pot dish. It's a great dish to make for company since it can be made ahead.

Delicious as written! Also like to use boneless, cubed chicken and throw in carrots, broccoli and cauliflower and substitute yogurt with coconut milk. Serve over rice and garnish with mango spicy chutney. Delicious!

Outstanding! We loved this recipe. Wonderful flavours & easy to make. One change I made was I used chicken breast cut into 2-inch cubes & added extra cilantro. Next time I might add some spinach or peas to it. This is a keeper!

Love this recipe!! I've made it w/several substitutions- most of the time, I use boneless chicken thighs as that's what I most often have in the freezer. I also frequently substitute canned coconut milk for the yogurt. I always use more garlic and more ginger. It's a great recipe and does not take 1 1/2 hours! Much easier & quicker than it reads. Really wonderful flavors for not a lot of effort.

Yummy. This turned out better than I expected. Once it was alL done, I threw in some thinly sliced ginger and covered it with lid until ready to serve. I made it 4 chicken breasts and served it with fresh roti.

This was pretty simple for curry and was very good.

Delicious!! 1 & 1/2hrs seemed too long to me, also I was cooking for less people. So, I halved the ingredients and substituted tomato paste for the canned tomatoes. I started off on a medium high heat and subbed cubed chicken breast as other reviews suggested. Cooking times were different with the higher heat about 2mins for the onions/garlic/ginger, 1min for the curry etc., 2mins for the cubed chicken, and then simmering covered for about 10-12mins. Another 2-3mins with the cashews/yogurt. Went a lot faster not having to wait for the sauce to thicken and using the smaller chicken pieces. Tasted amazing, would make this way again on a weeknight.

Excellent. Very spicy using madras curry spice. Tasted like what iɽ get in a 5-star Indian restaurant.

Delicious, without a ton of work! I made the following changes: used half the salt, reduced curry to 2 Tbs, substituted about 3 Tbs almond butter for the cashews and used boneless, skinless thighs.

Just love this recipe. I cut back on the salt and cayenne for our taste, but try it as written first and see what you like. And don't leave out the cashews as some posters did. They add enormous depth of flavor (be sure they're unsalted, btw), and I don't see how anyone can purport to rate the recipe if they've omitted a key ingredient--they're rating another recipe entirely! I use boneless chicken breasts (5, usually) and break them up into smallish pieces once cooked, so the sauce can be part of every bite. Yum!

I made this tonight, and I can see why so many people enjoyed it. Since this was my first time making this recipe, I followed the recipe exactly. I don't think this recipe needs any changes! But I can see where some variations would not hurt, especially when trying to use up whatever part of the chicken you have in the fridge or maybe some extra veggies. I was at first worried that there was not enough liquids, but after simmering, there was the perfect amount of sauce.

One of my go to recipes -- freezes well too! I use urfa and aleppo peppers instead of cayenne for better flavor.


Bacon, pear and grape salad with curried cashews recipe - Recipes

1 cup green lentils
3 cups water
2 bay leaves
salt

4 medium beetroots
dried thyme
olive oil

1/2 cup fresh parsley leaves, chopped
1/2 cup crumbled feta cheese

Honey Mustard Dressing
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon mustard

Serves 4
----------------------------------------------------
Wash the beetroots. Rub with olive oil and sprinkle with dried thyme. Roast in the oven for 45-60 minutes, depending on the size of the beetroots. Check with a fork if tender and cooked through. Take out of the oven and let cool.
Once cooled, peel them and chop into bite sizes.

Place lentils and bay leaves in slightly salted water. Bring to a boil, then simmer until tender, about 15-20 minutes. Drain and set aside.

In a small bowl, whisk together all ingredients for the dressing. Pour dressing over the lentil and mix well. Fold in chopped beetroots and parsley. Sprinkle with feta cheese. Ready to serve.


Bacon, pear and grape salad with curried cashews recipe - Recipes

Meantime fry bacon and save drippings set aside. Clean and cut onion in quarters. Take drained poke salad. Cook in fry pan that you fried your bacon. Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water, salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes. Serve and garnish with hard boiled egg and bacon.

Pokeweed is a strongly smelling herbaceous perennial growing from four to eight feet in height. The root and berries are poisonous, but the first shoots that grow in the spring are considered to be a great delicacy. They are green to reddish purple in color and may be prepared like asparagus.

When preparing poke weed for consumption the first time, allow an experienced person to teach you what parts are safe to use and how to prepare it. If the wrong parts are eaten and pokeweed is not prepared properly, it can be Poisonous to consume! It is important to use only the thick, succulent new growth (3 to 4 inches at the growing tips). The rest of the plant contains so much Vitamin A that it may be poisonous unless it is boiled in water 3 times (the water must be discarded 3 times to leech out the excess Vitamin A).


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