Supper salad with roasted fruit

Prep 15 min
Total 30 min
Serves 4

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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
small garlic clove
1/4 tsp
Dijob mustard
1/8 tsp
1/4 cup
chopped toasted hazelnuts, or pepitas
1/4 cup
crumbled Garlic & Fine Herbs Boursin cheese


  • 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.


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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