A salad recipe that combines the goodness of leafy greens, vegetables, nuts, and fruits with a balanced mix of different tastes
Peel, core and cut pears into 1/2-inch-thick slices. Toss the pear slices with honey and brown sugar in a large bowl. Transfer to a baking pan large enough to hold the slices in a single layer. Bake at 400F for 15-20 minutes or until the pears turn golden brown. Avoid burning the pears. Turn the Pear slices over to expose the other surface. Bake for another 10 minutes or until the pears are tender and golden brown on both sides.
Roast the chopped walnuts and Garlic in a pan until the garlic turn light brown and the walnuts start to change the color to light brown. Don’t burn the walnuts. We just need to roast until the raw flavor of walnuts goes away.
Blend all the ingredients in a mixer until the dressing is smooth and uniform in texture.
To ensure we get a uniform texture, Use a strainer to filter the dressing.
Trim the bottom part of asparagus spears to ensure the fibrous part is removed. We only need the tender portions. Cut the Asparagus into 1-2 inch length pieces.
Roast the asparagus in a frying pan on high heat for about 7-10 minutes with Olive oil, salt, chopped garlic, and pepper. The asparagus should be crunchy and develop a light char on the surface.
Alternatively, you can mix the asparagus with other ingredients and bake in an oven at 400F for 8-10 minutes, turning over the spears once after 5 minutes.
Heat the butter in a frying pan. Add the pecans when the butter has melted and mix well until the butter has coated uniformly. Sprinkle the brown sugar and keep stirring on medium heat. Sugar starts to melt and coat the pecans. Make sure that the Pecans are not burnt. Remove the pan from the heat as soon as the molten sugar has coated the pecans uniformly.
For serving, arrange all the ingredients separately on a large salad plate. To serve on individual plates, lay the bed of arugula and top it with the desired quantity of dressing. Mix well. Lay the asparagus, pears, and pecans on top of the arugula mixed with walnut dressing.