Spinach salad with roasted pears and hazelnuts
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- Prep Time10 mins
- Total Time40 mins
- Makes4 servings
© Royalty-Free/Masterfile
Ingredients
3 to 4 firm, ripe pears
1 tbsp butter, melted
1 tbsp brown sugar
pinch ground ginger
284-g bag spinach
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, minced
pinch salt
pinch black pepper
2 tbsp chopped, toasted hazelnuts, slivered almonds or crumbled blue cheese
Instructions
Peel pears and cut in half lengthwise. Core and place cut-side down on a buttered 9 inch (23 cm) pie plate. Drizzle with melted butter. Crumble brown sugar over top and sprinkle with ginger.
Place in preheated 425F (220C) oven. Bake, uncovered, until pears are lightly browned, basting once with juices, about 30 minutes.
Cool slightly, then thickly slice. Remove and discard stems from spinach. In a small bowl, stir oil with lemon juice, garlic and seasonings. Rinse and drain spinach and place in a large bowl. Toss with oil mixture. Pile onto plates and top with pears. Sprinkle with hazelnuts.
Nutrition (per serving)
Calories 348, Protein 5.7g, Carbohydrates 45.8g, Fat 19.1g.