From the December/January 2018 issue
Salad serves 8
Dressing serves 12


For the salad:

  • 2 (5-ounce) packages arugula
  • 2 medium ripe pears, cored and thinly sliced
  • 2/3 cup chopped toasted walnuts or pecans
  • 1/2 cup dried cranberries
  • 1 small red onion, thinly sliced
  • Toasted Walnut Dressing, for serving

For the dressing:

  • 1 cup walnuts
  • 1 cup extra-virgin olive oil
  • 1/2 cup apple cider vinegar
  • 6-8 tablespoons water, or more as needed
  • 2 TBSP maple syrup or honey
  • 1 TBSP balsamic vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today