Roasted pear and baby spinach salad

  • 1 hr cooking
  • Serves 4
  • Print
<i>The Ultimate Low-fat</i> cookbook, ACP Books


Roasted pear and baby spinach salad
  • 4 medium pears (920g), peeled, cored, thickly sliced
  • 2 tablespoon lemon juice
  • 2 tablespoon brown sugar
  • 100 gram baby spinach leaves
  • 50 gram baby rocket leaves
  • 1/4 cup (20g) flaked parmesan cheese
  • 1/4 cup coarsely chopped fresh chives
Balsamic mustard dressing
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon olive oil


Roasted pear and baby spinach salad
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line oven tray with baking paper.
  • 2
    Combine pears, juice and sugar in large bowl. Place pears, in single layer, on oven tray; roast, uncovered, about 30 minutes, brushing with juices occasionally, or until tender. Cool 20 minutes.
  • 3
    To make dressing, combine all ingredients in screw-top jar and shake well.
  • 4
    Combine pears and dressing in large bowl with spinach, rocket, cheese and chives.