Supper salad with roasted fruit
By Chatelaine10
PREP TIME
15 min
TOTAL TIME
30 min
Serves
4
Photo, Roberto Caruso.
At this time of year, fresh fruit is in short supply, except for hardy apples and pears. Reinvent these fruit-bowl staples with just 15 minutes in a 425F oven, then add to a green salad.
Ingredients
- 4 firm, ripe Bartlett pears , or small gala apples
- 1 tbsp butter , melted
- 1 tbsp brown sugar
- 10 cups mixed greens, such as baby kale , spinach or lettuce
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 small garlic clove
- 1/4 tsp Dijob mustard
- 1/8 tsp salt
- 1/4 cup chopped toasted hazelnuts , or pepitas
- 1/4 cup crumbled Garlic & Fine Herbs Boursin cheese
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 (per serving)
- Calories
- 325,
- Protein
- 6 g,
- Carbohydrates
- 40 g,
- Fat
- 19 g,
- Fibre
- 9 g,
- Sodium
- 211 mg.
- Excellent source of
- Vitamin C
