Spinach, Rocket & Pear Salad

Spinach, Rocket & Pear Salad

with Parmesan, Mint & Pine Nuts | Serves 2

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The classic pairing of rocket and Parmesan gets an upgrade with the addition of toasted pine nuts, pear and mint. Finish it off with a drizzle of syrupy balsamic glaze.

Allergens:Tree NutsMilkSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time10 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 unit


½ unit


1 bunch


1 bag

spinach & rocket mix

1 packet

shaved Parmesan cheese


1 bottle

balsamic glaze


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)713 kJ
Fat7.2 g
of which saturates3.2 g
Carbohydrate13.6 g
of which sugars12.2 g
Protein7.7 g
Sodium181 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon

Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes.


While the pine nuts are toasting, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list) into wedges. Pick and thinly slice the mint leaves (if using).


In a medium bowl, combine a small drizzle of olive oil and a pinch of salt and pepper. Add the spinach & rocket mix, cucumber, pear, shaved Parmesan cheese and mint (if using). Toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.


Divide the spinach, rocket and pear salad between plates. Sprinkle with the toasted pine nuts and drizzle with the balsamic glaze.