Easy Pear Salad
User Reviews
5
Easy Pear Salad
Description
This salad starts with peeled and cubed sweet potatoes roasted until tender and lightly caramelized in olive oil. Mixed lettuce leaves are tossed in a dressing made from balsamic vinegar, Dijon mustard, honey, olive oil, and a touch of salt and pepper to create a balanced vinaigrette. Thinly sliced pears are added for fresh sweetness. The salad is completed by sprinkling over crumbled feta, pine nuts, and chopped pecans, which add creamy and crunchy textures.
The combination offers a contrast of warm roasted veggies, crisp greens, juicy fruit, and the saltiness of feta. The dressing ties these elements with a sweet and tangy note. Meals built around this salad have varied textures and flavors that stimulate the palate without heaviness.
Variations include swapping feta for blue cheese or pecans for walnuts depending on preference. Different leafy greens such as rocket, kale, or spinach can be used, and adding shredded chicken can turn the salad into a more filling main dish. Leftover dressing can be stored refrigerated for a few days, and pears should be sliced and added just before serving to prevent browning and sogginess.
Ingredients
- 110 g sweet potato peeled and cubed
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 pinch sea salt
- 1 pinch black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 100 g lettuce mixed leaves
- 2 pear thinly sliced
- 50 g feta cheese crumbled
- 2 tablespoon pine nuts
- 10 pecans crumbled
Instructions
- Preheat your oven to 200°C/400°F/Gas 6.
- Put the cubes of 110 g Sweet potato on a baking tray and add 3 tablespoon Olive oil. Mix well and bake in the oven for 25 minutes, stirring once.
- Mix together 2 tablespoon Balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon Honey and 1 pinch Sea salt and ground black pepper to make the dressing.
- Put 100 g Mixed lettuce leaves in a large bowl and add the dressing. Mix well.
- Top with cooked sweet potato and slices of 2 Pears and then sprinkle over 50 g Feta, 10 Pecans and 2 tablespoon Pine nuts.
Notes
- Substitute feta cheese with blue cheese and pecans with walnuts as preferred.
- Use various greens like rocket, spinach, kale, or butterhead for different textures and flavors.
- Add leftover shredded chicken to make the salad more substantial.
- Prepare and store the dressing in the refrigerator for up to 3 days before use.
- Slice pears and dress the salad just before serving to prevent browning and sogginess.
- Add dried cherries or cranberries for extra color and sweetness.
- Upgrade pecans to candied pecans for added flavor and texture.
- Include finely diced shallots in the dressing to boost flavor complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 495kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 22mg | 7% |
| Sodium | 376mg | 16% |
| Potassium | 584mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 27g | 54% |
| Vitamin A | 8521IU | 170% |
| Vitamin C | 21mg | 23% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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