Fall Pear Walnut Salad - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Fall Pear Walnut Salad - Dr. Sebi's Cell Food

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A Fall-inspired Pear Walnut Salad featuring wild arugula, sweet juicy pears, crunchy walnuts, and a simple dressing to bring it all together.


  • 1/2 cup walnut halves
  • 1/4 cup of agave syrup
  • Small pinch of sea salt
  • 8 big handfuls of wild arugula
  • 2 large pears
  • 4 tablespoons of olive oil
  • 1/4 cup of key lime juice


  1. Preheat oven to 350 °F (175 °C). Mix walnuts with 1 tablespoon of agave syrup and a pinch of sea salt. Spread out on a lined baking tray and bake for 7 to 8 minutes until golden. Remove from the oven and set aside to cool.
  2. Add the rest of the agave syrup, the key lime juice, the olive oil, and a pinch of the sea salt to a small jar. Put the lid on and shake well.
  3. Wash the pears gently and halve them lengthways. Remove the cores with a teaspoon then cut each half into long thin slices.
  4. Add the arugula and sliced pear to a large salad bowl. Sprinkle over the cooled walnuts and drizzle generously with the dressing just before serving.