Pear & Baby Broccoli Salad
with Parmesan, Mint & Pine Nuts | Serves 2
- Tree Nuts
- Sulphites
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
- Fish
- Traces of Cashew
- Almond
Everyone needs a go-to green salad in their repertoire, just like this one. The sweetness of pear, crunch of pine nuts, peppery kick of rocket and sharpness of Parmesan bring plenty of flavour and texture, but it's still super-easy to pull together.
Ingredients
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 bunch
baby broccoli
œ
pear
1 bag
mint
1 bag
salad leaves
1 bottle
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Sesame, Milk, Soy, Eggs, Fish, Cashew, Almond)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
Heat a medium frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a bowl. Trim the ends of baby broccoli and cut any thicker stalks in half lengthways. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes.
While the baby broccoli is cooking, thinly slice pear (see ingredients). Pick and thinly slice mint leaves.
In a large bowl, add a drizzle of olive oil and season with salt and pepper. Add spinach & rocket mix, pear, baby broccoli, grated Parmesan cheese and mint. Toss to coat. TIP: Make the dressing in a serving bowl to save on washing up!
Transfer pear and baby broccoli salad to a serving dish. Sprinkle with toasted pine nuts and drizzle with some balsamic glaze.
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Â The combination of pear and mint was particularly enjoyable, with pine nuts and Parmesan adding delicious crunch and sharpness.
- Ease of prep:Â Quick and simple to prepare, this salad is perfect for an easy lunch or as a side dish to increase meal portions.
- Suggestions:Â Consider adding blue cheese for extra flavour, or swapping beetroot for pear and feta for Parmesan to make it sweeter.
- Next-day meals:Â While delicious fresh, some found the salad became soggy when stored overnight; best enjoyed on the day it's made.
