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RECIPE: Brookdale Roasted Pear & Pecan Nut Salad

RECIPE: Brookdale Roasted Pear & Pecan Nut Salad

In 5,000 B.C., Feng Li, a Chinese diplomat, abandoned his responsibilities when he became consumed by grafting pears as a commercial venture, in The Odyssey, the Greek poet laureate Homer lauds pears as a “gift of the gods”, and Pomona, the goddess of fruit, was a cherished member of the Roman Pantheon and Roman farmers documented extensive pear growing and grafting techniques. Pears then, it seems, have been around as long as people have been cultivating food.

The reasons for this are numerous. Easy to grow, and with as many varieties as apples, pears have been used in desserts, alcohol, and even as a sweetener in stews. As well as being delicious, pears are especially rich in folate, vitamin C, copper, and potassium. They’re also a good source of polyphenol antioxidants.

This healthy, simple to make meal uses the sweetness of pears to complement the saltiness of soy sauce and nuts, while the cucumber and spring onion add moisture and flavour to this rich and decadent salad. Developed by Juliet Stephenson from Brookdale Health Hydro its a perfect meal to add to any healthy diet, or detox menu.

If you like this you may also like: RECIPE: Butternut, Ginger and Coriander Salad

pear salad

Roasted Pear & Pecan Nut Salad

This healthy, delicious pear salad makes the perfect addition to any fitness drive or detox session. Recipes RECIPE: Brookdale Roasted Pear & Pecan Nut Salad European Print This
Serves: 4 - 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • DRESSING
  • 2 Tbsp balsamic vinegar
  • 4 Tbsp olive oil
  • 2 tsp soy sauce
  • Honey to taste
  • SALAD
  • 3 pears, cut into wedges
  • 100g mixed salad leaves
  • ½ cucumber, sliced into ribbons with a peeler
  • 3 Tbsp spring onion, thinly sliced
  • 3 Tbsp dried cranberries
  • 3 Tbsp pecan nuts, toasted
  • GARNISH
  • Sprouts or micro greens

Instructions

Preheat the oven to 180 - 200 degrees.

Place pear on a roasting tray & dry roast for 15 -20 minutes.

Assemble salad by placing salad leaves on a platter. Toss pear, cucumber, cranberries & spring onions together and place on top of the leaves. Just before serving, spoon dressing over the salad and sprinkle with nuts & sprouts or micro greens

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