Roasted Pear, Kumara and Brussels Sprout Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Sick of roasted Brussels sprouts? Mix things up with this Roasted Pear, Kumara and Brussels Sprout Salad that is pretty enough to entertain with!
Ingredients
  • 1 large pear
  • ½ medium kumara (orange sweet potato), chopped coarsely
  • 4 ounces Brussels sprouts, halved
  • 2 teaspoons cold pressed extra-virgin coconut oil
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 3 cups baby rocket (arugula) leaves
  • ¼ cup almond kernels, roasted, chopped coarsely
  • 1 ½ ounces soft goat’s cheese, crumbled
  • 2 tablespoons macadamia oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon raw honey
Instructions
  1. Preheat oven to 400°F.
  2. Cut unpeeled pear into 8 wedges; remove core. Combine pear, kumara and sprouts with the oil and rosemary in a small baking dish, season; roast about 25 minutes or until golden and tender.
  3. To make the macadamia and mustard dressing, place ingredients in a screw-top jar, season to taste; shake well to combine.
  4. Combine roasted pear, kumara and sprouts with rocket and the dressing in a large bowl; toss well to combine. Serve sprinkled with nuts and cheese.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2014/10/roasted-pear-kumara-and-brussels-sprout-salad/