Supper salad with roasted fruit

6

PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Supper salad with roasted fruit

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
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