Supper salad with roasted fruit
By Chatelaine
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