Curried Cashew, Pear, and Grape Salad

Curried Cashew, Pear, and Grape Salad

By Chef Marcus Published: August 28, 2014

  • Yield: 4-6 Servings

From the archives of Chef Mark Ballen, Executive Chef / Co-Owner of Reel Foods Fish Market & Oyster Bar



  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.
  2. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  3. In a Cuisinart or blender, add white wine vinegar, mustard, and honey. Slowly pour in olive oil in a slight stream until well emulsified, 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.
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    Curried Cashew, Pear, and Grape Salad
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