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Spinach salad with roasted pears and hazelnuts

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  • Prep Time10 mins
  • Total Time40 mins
  • Makes4 servings
Spinach salad with roasted pears and hazelnuts

© Royalty-Free/Masterfile

Ingredients

  • 3 to 4 firm, ripe pears

  • 1 tbsp butter, melted

  • 1 tbsp brown sugar

  • pinch ground ginger

  • 284-g bag spinach

  • 1 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 small garlic clove, minced

  • pinch salt

  • pinch black pepper

  • 2 tbsp chopped, toasted hazelnuts, slivered almonds or crumbled blue cheese

Instructions

  • Peel pears and cut in half lengthwise. Core and place cut-side down on a buttered 9 inch (23 cm) pie plate. Drizzle with melted butter. Crumble brown sugar over top and sprinkle with ginger.

  • Place in preheated 425F (220C) oven. Bake, uncovered, until pears are lightly browned, basting once with juices, about 30 minutes.

  • Cool slightly, then thickly slice. Remove and discard stems from spinach. In a small bowl, stir oil with lemon juice, garlic and seasonings. Rinse and drain spinach and place in a large bowl. Toss with oil mixture. Pile onto plates and top with pears. Sprinkle with hazelnuts.

Nutrition (per serving)

Calories 348, Protein 5.7g, Carbohydrates 45.8g, Fat 19.1g.

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