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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
Ingredients

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

cucumber

½ unit

pear

1 bunch

mint

1 bag

spinach & rocket mix

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 bottle

balsamic glaze

(ContainsSulphites)

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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

2

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).

3

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.

4

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