Warm spinach, pear and walnut salad

Current rating: 0 (0 ratings)
Serves 4
Prep 10
Cook 10
A subtle combination of sweet, sour and salty flavours, with interesting textures from the combination of the walnuts and pears.

Description

A subtle combination of sweet, sour and salty flavours, with interesting textures from the combination of the walnuts and pears.
  • ⅓ cup walnuts, roughly chopped
  • 1 tbs olive oil
  • 2 corella pears, halved, cored and cut into 1cm-thick slices
  • 1 tbs maple syrup
  • 1 tbs balsamic vinegar
  • 1 tbs macadamia oil
  • 100g baby spinach leaves
  • 50g parmesan cheese, shaved

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Heat a medium non-stick frying pan over medium heat. Add walnuts and toast, tossing often, for 2-3 minutes until golden. Transfer to a plate. Set aside.
  2. Heat olive oil in the pan over medium-high heat. Add pears. Cook, tossing often, for 3-4 minutes until golden. Stir in maple syrup, balsamic vinegar and macadamia oil. Reduce heat to medium. Cook, tossing occasionally, for 1-2 minutes until bubbling. Toss through walnuts. Remove from heat, stand for 2 minutes.
  3. Arrange spinach on serving plates. Top with warm pears and walnuts. Sprinkle with shaved parmesan and serve.

Tips

  • Honey can be used instead of maple syrup if desired.

Tips

  • Honey can be used instead of maple syrup if desired.

Nutrition Information