Roasted Pear Salad with Chèvre

This salad is packed with a cornucopia of disease-fighting compounds.   Pears, for example, supply significant amounts of soluble fibre  which can lower blood cholesterol and may contribute to better  blood sugar readings and appetite regulation.

In fact, their 4 grams put them high on the list of  fruits with  appreciable amounts of fibre.  The phytochemicals contained are also linked with protection against type 2 diabetes while possessing anti-cancer action.

Dark leafy green and pecans also offer a abundance of health promoting substances and together with the cheese and pears, make for a very tasty combo indeed.

The recipe, from Foodland Ontario, promotes local ingredients so if you’re not from Ontario, go for your home grown offerings.

Roasted Pear Salad with Chèvre

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Cooling Time: 10 minutes

Serves: 4

2 tbsp (25 mL) each apple juice and lemon juice
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) Ontario Liquid Honey
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) dried tarragon
1/4 tsp (1 mL) each salt and pepper.
Salad:
4 Ontario Pears (slightly under ripe)
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) finely grated lemon rind
1/2 cup (125 mL) pecan halves
8 cups (2 L) packed Ontario Baby Spinach and Arugula or Watercress
2/3 cup (150 mL) crumbled Ontario Chèvre Cheese (about 4 oz/120 g)

In small bowl, whisk together apple juice, lemon juice, oil, honey, mustard, tarragon, salt and pepper.  Set dressing aside.

Remove stems and slice pears into 6 wedges each, removing core.  In large bowl, toss pears with oil to coat well.  Place, cut side down, on large baking sheet; sprinkle with lemon rind.  Place pecans in small cake pan.  Roast pears and pecans in 375°F (190°C) oven together for about 5 minutes or just until pears are slightly softened and pecans are toasted.  Transfer pears to cutting board to cool slightly.

Toss greens with two-thirds of the dressing and arrange on salad plates.  Arrange pears and nuts in circular fashion on top; sprinkle with cheese.  Drizzle pears with remaining dressing.  Serve immediately.

Nutrition information per serving
•    Calories:  422
•    Protein: 9 grams
•    Fat: 29 grams
•    Saturated fat: 10  grams
•    Carbohydrate: 37  grams
•    Dietary fibre:  9 grams
•    Sodium: 326  milligrams

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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One Comment on “Roasted Pear Salad with Chèvre”

  1. November 13, 2014 at 11:09 am #

    This looks and sounds so good! 🙂

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