Supper salad with roasted fruit
18
- Prep Time15 min
- Total Time30 min
- Makes4 servings
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 6g, Carbohydrates 40g, Fat 19g, Fibre 9g, Sodium 211mg.
Excellent source of Vitamin C.
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