HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPear & Broccolini Salad
Pear & Broccolini Salad

Pear & Broccolini 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 NutsMilk

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




1 bunch


1 bag

salad leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)914 kJ
Fat14 g
of which saturates3.6 g
Carbohydrate12 g
of which sugars10.2 g
Protein9.2 g
Sodium137 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Trim the ends of the broccolini. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccolini with a dash of water, tossing, until just tender, 4-5 minutes.


While the broccolini is cooking, thinly slice the pear (see ingredients). Pick and thinly slice the mint leaves.


In a medium bowl, add a small drizzle of olive oil, then season with salt and pepper. Stir to combine. Add the spinach & rocket mix, pear, broccolini, grated Parmesan cheese and mint. Toss to coat.


Transfer the pear and broccolini salad to a serving dish. Sprinkle over the toasted pine nuts and drizzle with the balsamic glaze.