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Candied Cashew and Pear Salad

Rated as 4.2 out of 5 Stars

"This easy and tasty salad is great for a meal or a side with a snappy and sweet taste."
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1 h 30 m servings 949
Original recipe yields 6 servings


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  1. Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.
  2. Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.

Nutrition Facts

Per Serving: 949 calories; 54.8 105.3 18.9 37 883 Full nutrition

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Read all reviews 4
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I took this to a family gathering and everyone loved it! I did add to the dressing a little; it seemed a little too tart so I added some sugar and dijon mustard to taste, a splash more vinegar ...

3 stars as written but with some tweaking, was much tastier and is worth making. First off, way too much cinnamon as listed in the directions. I cut this back to one heaping teaspoon and found ...

The salad was good, but the instructions for candying the nuts are not! I ended up with burnt sugar and a melted spoon. Search this site for a better recipe that includes WATER in the instruct...

The dressing was to tart, but salad is good with a different dressing. The nut candy process was a litle off also.