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Pear and Watercress Salad with Cashews and Honey-Ginger Vinaigrette

Scott Phillips

Servings: 4

Toasted sesame oil and soy sauce add a subtle Asian note to the dressing in this autumn salad.


  • 2 Tbs. coarsely chopped shallot
  • 2 Tbs. reduced-sodium soy sauce
  • 2 Tbs. plain rice vinegar
  • 2 Tbs. chopped peeled fresh ginger (from a 2-inch piece)
  • 1 Tbs. honey
  • 1 garlic clove, smashed
  • 1/4 cup grapeseed or canola oil
  • 1 Tbs. Asian sesame oil
  • 8 oz. watercress, trimmed and torn into bite-size pieces
  • Kosher salt and freshly ground black pepper
  • 1/2 cup toasted cashews, coarsely chopped
  • 2 firm-ripe pears, quartered, cored, and cut into thirds lengthwise

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 430
  • Carbohydrates (g): 27
  • Fiber (g): 4
  • Protein (g): 5


  • Combine the shallot, soy sauce, vinegar, ginger, honey, and garlic in a blender and purée until smooth. With the machine running slowly, pour in the oils and blend until emulsified.
  • Toss the watercress with enough dressing to coat lightly and season to taste with salt and pepper. Divide among 4 plates and top with the pears and cashews. Drizzle with the remaining vinaigrette and serve.


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