HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPear & Baby Broccoli Salad
Pear & Baby Broccoli Salad

Pear & Baby Broccoli Salad

with Parmesan, Mint & Pine Nuts | Serves 2

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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.

Allergens:Tree NutsSulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bunch

baby broccoli



1 bag


1 bag

salad leaves

1 bottle

balsamic glaze


1 packet

grated Parmesan cheese


Not included in your delivery


olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kJ)905 kJ
Fat14 g
of which saturates3.6 g
Carbohydrate12 g
of which sugars10.2 g
Protein9.4 g
Cholesterol0 mg
Sodium137 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Instructionsarrow up iconarrow up icon
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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.