Recipe

Roasted pear and baby spinach salad

Roasted pears are soft, sweet and somehow autumnal in flavour, they're also complemented beautifully by the balsamic and mustard dressing on this pear and baby spinach salad.

Oct 17, 2010 1:00pm
  • 1 hr cooking
  • Serves 4
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<i>The Ultimate Low-fat</i> cookbook, ACP Books

Ingredients

Roasted pear and baby spinach salad
  • 4 medium pears (920g), peeled, cored, thickly sliced
  • 2 tablespoon lemon juice
  • 2 tablespoon brown sugar
  • 100 gram baby spinach leaves
  • 50 gram baby rocket leaves
  • 1/4 cup (20g) flaked parmesan cheese
  • 1/4 cup coarsely chopped fresh chives
Balsamic mustard dressing
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon olive oil

Method

Roasted pear and baby spinach salad
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line oven tray with baking paper.
  • 2
    Combine pears, juice and sugar in large bowl. Place pears, in single layer, on oven tray; roast, uncovered, about 30 minutes, brushing with juices occasionally, or until tender. Cool 20 minutes.
  • 3
    To make dressing, combine all ingredients in screw-top jar and shake well.
  • 4
    Combine pears and dressing in large bowl with spinach, rocket, cheese and chives.

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