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Curried Cashew, Grape & Asian Pear Salad


¾ cup cashews
1 tablespoon olive oil
1 teaspoon fresh rosemary, minced
1 teaspoon curry powder
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon cayenne

3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
½ cup olive oil

1 package mixed greens
1 Asian pear, thinly sliced
½ cup Thompsons seedless grapes, halved


  1. 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. Roughly chop.
  2. In a medium bowl, stir together olive oil, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  3. 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.
  4. In a large salad bowl, toss dressing with greens, pear slices, grapes, and sprinkle with nut mixture.