MAPLE ROASTED PEAR SALAD
This maple roasted pear salad is a delicious, light meal – perfect for welcoming in spring!
The pears are drizzled with maple syrup, then roasted until caramelised and juicy. So tasty, and a perfect pairing with the salty pan-fried haloumi. I used Packham pears, but most pears would work well.
We also roast some sweet potato, eggplant and walnuts for the salad, then combine with fresh rocket and red onion.
Drizzle with a maple mustard vinaigrette to serve.
Not sure this meal will be filling enough for you? Add some fresh ciabatta on the side, or go meaty with the addition of cooked chicken or bacon.
MAPLE ROASTED PEAR SALAD
This maple roasted pear salad is a delicious, light meal. Fresh rocket is topped with caramelised pears, kumara, walnuts and haloumi, then finished off with a maple mustard vinaigrette.
Ingredients
ROAST FRUIT/VEGGIES
- 650 g orange kumara (1lb 7oz)
- 1 eggplant
- 3 pears (I used Packham pears)
- 4 tsp olive oil, divided
- 1 Tbsp maple syrup
DRESSING
- 2 Tbsp olive oil
- 1 1/2 Tbsp red wine vinegar
- 2 tsp maple syrup
- 1 tsp wholegrain mustard
SALAD
- 80 g baby or Mediterranean rocket (2.8oz)
- 1 small red onion
- 1/3 cup chopped walnuts (40g)
- 1/2 Tbsp maple syrup
- 200 g haloumi (7oz)
- 1 tsp olive oil
Instructions
PREPARE ROAST FRUIT / VEGGIES
Preheat oven to 190ºC (375ºF) fan bake and line two large oven trays with baking paper. Peel kumara or scrub clean. Dice kumara and eggplant into small 1cm / 0.4in pieces. Slice pears into chunky wedges.
Place kumara on one of the prepared trays. Drizzle with 2 1/2 teaspoons oil and season with salt and pepper. Roast for 10 minutes.
Meanwhile, place pears on one side of the second tray and eggplant on the other side. Drizzle eggplant with remaining 1 1/2 teaspoons oil and season with salt and pepper. Drizzle pears with maple syrup. Once kumara has cooked for 10 minutes, add eggplant and pears to oven and roast for 15 minutes.
MAKE DRESSING
Meanwhile, place all dressing ingredients in a small jar and shake well to combine. Season to taste with salt and pepper.
PREPARE SALAD
Divide rocket between individual serving plates. Thinly slice onion and place on top.
Once fruit/veggies have cooked for 15 minutes, make room on one of the trays for the walnuts. Drizzle with maple syrup and return tray to oven for 5-7 minutes, until veggies and walnuts are golden brown.
Slice haloumi into strips. Heat oil in a large frying pan on medium-high. Fry haloumi for 1-2 minutes each side, until golden brown. Cut each strip into 3 pieces.
SERVE
Place kumara, eggplant and pears on salads. Top with haloumi and walnuts and drizzle with dressing.
Recipe Notes
WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like eggplant, swap for broccoli (cut into small florets), a large capsicum or 2 courgettes. Walnuts could be swapped for almonds.
BULK IT UP: Meal seem a little light for you? Add some fresh bread on the side (ciabatta is a great option). If you like meat, cooked chicken or bacon are also good options.
STORING AND REHEATING: Refrigerate kumara, eggplant, pears and haloumi together. Reheat in the microwave. Assemble and dress salad just before serving.
2 Comments
Yum, yum, yum! Thanks Josie, a fantastic vegetarian meal that was scrummy…..and with the added bonus of not having too many dishes to wash up. A win, win in my books.
Stoked to hear that, thanks Chris!!