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Tuesday, October 18, 2011

Curried Cashew, Apple, and Grape Salad

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I don't know that I've ever had grapes in a salad before. Sure, I've had them in fruit salads that contain nothing but fruit and I know they're frequently found in chicken or tuna salad, but to my recollection, I've never had them in a green salad. The grapes, while good, actually weren't my favorite part of this salad. My favorite? The curried cashews! Spiked with curry powder, cayenne, and rosemary, these take the cashews, and consequently the salad, to a whole new level!

The original recipe called for a pear, but mine weren't ripe enough to dice yet so I used an apple instead. Either (or even both!) would be good. This is a great accompaniment to just about any meal; it might even make a unique addition to your Thanksgiving table!
One Year Ago: Pumpkin Baked Oatmeal
Two Years Ago: Amish Baked Oatmeal

Curried Cashew, Apple, and Grape Salad
slightly adapted from the allrecipes.com iphone app
-3/4 cup cashew halves
-4 slices bacon
-1 tbsp melted butter
-1 tsp dried rosemary
-1 tsp curry powder
-1 tbsp brown sugar
-1/2 tsp kosher salt
-1/2 tsp cayenne pepper

for the dressing-
-1/4 cup olive oil
-1 1/2 tbsp white wine vinegar
-1 1/2 tbsp Dijon mustard
-1 tbsp honey
-salt & pepper, to taste

for the salad-
-1 (10 oz) package mixed salad greens (I just used a combo of romaine and spinach)
-1 medium apple, chopped
-1/2 cup halved seedless red grapes

1. In a large dry skillet over medium-high heat, toast cashews until golden brown (about 5 minutes). Remove cashews and set aside in a bowl to cool.
2. Return skillet to medium-high heat and cook bacon until crisp (about 7 minutes). Remove bacon with a slotted spoon and soak up excess grease from bacon with a paper towel, if necessary. Coarsely chop and set aside.
3. In a medium-sized bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Stir until well-coated and set aside.
4. In a small bowl, whisk together white wine vinegar, mustard, and honey. Slowly whisk in olive oil and sprinkle with salt and pepper to taste.
5. Toss dressing and prepared cashews with greens, apple chunks, grapes, and bacon. Serve immediately.

This post is linked to Eat at Home.