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Easy pear salad on a plate next to a blue towel.
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5 from 13 votes

Pear Salad with Roasted Sweet Potato & Balsamic Dressing

Fruit can add so much texture and flavour to a salad, without adding a lot of extra calories, which is why we love this Easy Pear Salad.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Diet: Gluten Free, High Fibre, Vegetarian
Allergen: Dairy, Mustard, Nuts, Sulphites
Servings: 2 servings
Calories: 495kcal
Author: Dannii Martin

Ingredients

  • 110 g Sweet potato peeled and cubed
  • 3 tablespoon Olive oil
  • 2 tablespoon Balsamic vinegar
  • 1 pinch Sea salt and ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Honey
  • 100 g Mixed lettuce leaves
  • 2 Pears thinly sliced
  • 50 g Feta crumbled
  • 2 tablespoon Pine nuts
  • 10 Pecans crumbled
UK Metric Measures - US Customary Measures

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

  • You can swap the feta for blue cheese and the pecans for walnuts.
  • Feel free to mix up the greens used. Rocket, spinach, kale and butterhead all work well with this.
  • If you want to make this a more filling salad, then leftover shredded chicken works well with it.
  • Although the salad is best made fresh, you could make the dressing in advance and it can be stored in the fridge for up to 3 days.
  • A sprinkling of dried cherries or cranberries would be a good addition to this salad.
  • Add some extra colour by using different coloured pears.
  • Take this salad to the next level by adding candied pecans rather than regular pecans.
  • Add some finely diced shallot to the dressing for extra flavour.
  • Cut the pears and dress the salad right before serving to avoid the pears browning and the salad leaves getting soggy.

Nutrition

Serving: 1portion | Calories: 495kcal | Carbohydrates: 44g | Protein: 8g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 376mg | Potassium: 584mg | Fiber: 8g | Sugar: 27g | Vitamin A: 8521IU | Vitamin C: 21mg | Calcium: 162mg | Iron: 2mg

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