Supper salad with roasted fruit
Updated Apr 5, 2017
Chatelaine
Ingredients
Instructions
- PREHEAT oven to 425F. Spray a small baking sheet with oil.
- PEEL pears and cut in half lengthwise. Remove cores with a melon baller or spoon and discard, then toss pear halves with melted butter and brown sugar in a medium bowl. Arrange pears, cut-side down, on prepared sheet.
- BAKE in centre of oven, until pears are golden, 13 to 15 min. Transfer to a rack to cool slightly.
- WHISK olive oil with vinegar, garlic, Dijon and salt in a large bowl. Season with fresh pepper. Add greens to bowl and toss lightly. Divide among 4 plates. Top with roasted pears. Sprinkle with hazelnuts and cheese.
Nutrition
Calories 325, Protein 6 g, Carbohydrates 40 g, Fat 19 g, Fibre 9 g, Sodium 211 mg. Excellent source of Vitamin C
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