Spinach, Pear, and Frisee Salad with Curried Cashew

Name: Spinach, Pear, and Frisee Salad with Curried Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons white wine vinegar; 3 tablespoons Dijon mustard; 2 tablespoons honey; 3 tablespoons sesame seeds, toasted; 1 teaspoon minced garlic; Kosher salt and freshly ground black pepper; 1/2 cup vegetable 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 kosher salt; 1/8 teaspoon cayenne, or more, to taste; 1/2 pound bacon, sliced (about twelve 1/4-inch-thick slices); ½ 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 grape

Servings: persons

3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup vegetable 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 kosher salt
1/8 teaspoon cayenne, or more, to taste
1/2 pound bacon, sliced (about twelve 1/4-inch-thick slices)
½ 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 grape

1
To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl.
2
Gradually whisk in the oil.
3
Set aside.
4
To make the curried cashews, preheat the oven to 400 degrees F.
5
On a baking sheet, toast the cashews until golden, 8 to 10 minutes.
6
Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl.
7
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.
8
Leave the oven on to cook the bacon.
9
Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes.
10
Remove the bacon from the pan and cut the slices into 1-inch pieces.
11
Keep the bacon warm.
12
In a large bowl, combine the spinach, frisee, red onions, and sliced pears.
13
Toss with enough vinaigrette to coat everything well.
14
Divide the salad among 6 plates.
15
Garnish each salad with pieces of warm bacon and spiced cashews.
16
Set a grape cluster on the side of each salad.
17
The bacon can be cooked ahead, stored in the refrigerator, and reheated.
18
The cashews can be cooked early in the day and stored at room temperature.
19
The vinaigrette can be stored refrigerated, tightly covered, for several days.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons white wine vinegar, 3 tablespoons Dijon mustard, 2 tablespoons honey, 3 tablespoons sesame seeds, toasted, and more.

Yes, Spinach, Pear, and Frisee Salad with Curried Cashews falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach, Pear, and Frisee Salad with Curried Cashews

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions