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Holiday Pear Salad With Candied Walnuts (low carb, paleo)

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The holidays are fast approaching and having a repertoire of easy, healthy sides is a great way to stay on track during this season which is typically laden with sugar and carbs. This festive salad is sure to be a crowd pleaser, whether you're hosting, or bringing a dish to share. 

(Serves 6)

Ingredients for Salad:

  •  1 cup baby kale (washed, dried)
  •  1 cup baby spinach (washed, dried)
  •  1 bosc pear, peel on, thinly sliced
  •  candied nut/seeds (see below)
  •  seeds of 1/2 a pomegranate 
  •  1/4 cup goat's milk feta
  •  homemade sweet lime dressing (see below)


Fill a salad bowl, with the greens. Add the sliced pear on top. Sprinkle the candies nuts/seeds, pomegranate, and feta evenly. Dress with dressing just before serving and toss to mix the dressing in. 

Ingredients for Candied Walnuts:

  •  1/3 cup chopped walnuts
  •  2 Tbsp Omega Crunch Roasted Maple Shelled Flax
  •  2 Tbsp pure maple syrup
  •  1/4 tsp Himalayan salt


Line a plate or cookie sheet with parchment paper.

Heat a skillet over medium heat. Once hot, add the maple syrup. Stir occasionally until tiny bubbles begin to appear. Add the rest of the ingredients and continue stirring constantly over medium heat, coating all the nuts and seeds, until the syrup begins to caramelize. Once all the liquid disappears (about 4-6 minutes) transfer the candied nuts/seeds to the lined cookie sheet/plate. Allow to cool. Once cool, break the candied nuts into small pieces.

Ingredients for Dressing - Sweet Lime Vinaigrette:

  •  juice of half of one small lime
  •  3 Tbsp olive oil
  •  1 Tbsp pure maple syrup


Add all ingredients to a small bowl and whisk until the dressing takes on a creamy appearance. 

Approx. Nutritional Info Per Serving:

217 cals, 18g carbs, 15g fat, 5g protein, 13g sugar, 3g fiber

Recipe by Kitchen Caleigh

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