What are the main ingredients in Honey-Roasted Pear Salad?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Butter, Tinfoil

What is the nutritional information of Honey-Roasted Pear Salad?

Calories: 1052, Carbs: 146 grams, Fat: grams, Protein: 26.3 grams, Sugar: 78.3 grams, Salt: 708 grams

How do I prepare Honey-Roasted Pear Salad?

BUBBLE UP THE QUINOA: Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 15-20 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. TANTALISING BRITTLE: Thoroughly grease a flat tray or dish. Place the chopped pecans in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add in the remaining honey and allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool. SASSY LEAVES: Using a whisk or fork, beat the goat’s cheese and cream until smooth and fluffy. Set aside for serving. Place the raspberry vinaigrette in a bowl. Combine with a small splash of water, 2 tbsp of olive oil, and some seasoning. Toss ½ of the dressing through the rinsed green leaves. SPRUCE UP THE QUINOA: When the quinoa is cooked, drain if necessary and return to the pot. Toss through the drained peas, cover with a lid, and set aside to steam for 5 minutes. On completion, toss through the remaining dressing and season to taste. DONE & DUSTED!: Pile up some quinoa and peas, cover in green leaves, and top with the sticky pears. Scatter over the candied pecans, dollop with goat’s cheese crème, and sprinkle over the remaining thyme leaves. PEARfection! HONEY-ROASTED PEARS: Preheat the oven to 200°C. Remove the goat’s cheese from the fridge and set aside to come to room temperature. Combine the wine with ¾ of the honey. Place the pear quarters cut-side up on a tinfoil-lined roasting tray. Drizzle with the honey-wine glaze, sprinkle over ¾ of the rinsed thyme leaves, and season. Make sure to use lots of salt to balance the sweetness of the glaze. Roast in the hot oven for 25-30 minutes until caramelised. At the halfway mark, pop in a few small knobs of butter and return to the oven for the remaining cooking time.

What should be prepared from my kitchen to make Honey-Roasted Pear Salad?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Butter, Tinfoil

Honey-Roasted Pear Salad

Name: Honey-Roasted Pear Salad
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive & coconut); Salt & Pepper; Water; Butter; Tinfoil

A scrumptious way to warm up any evening. Vibrant quinoa and peas form a base for pear roasted in a honey and wine glaze. With a flourish from goat’s cheese whipped with cream, leaves tossed with raspberry vinaigrette, and cracks of buttery pecan nut brittle.

Honey-Roasted Pear Salad

with quinoa, candied pecans & goat’s cheese crème

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Chevin Goats Cheese
Fresh Cream
Fresh Thyme
Green Leaves
Honey
Pear
Pears
Peas
Pecan Nuts
Quinoa
Raspberry Vinaigrette
Vegetable Stock
White Wine

From your kitchen:

Oil (cooking, olive & coconut)
Salt & Pepper
Water
Butter
Tinfoil

Serves 1

HONEY-ROASTED PEAR
Preheat the oven to 200°C. Remove the goat’s cheese from the fridge and set aside to come to room temperature. Combine the wine with ¾ of the honey. Place the pear quarters cut-side up on a tinfoil-lined roasting tray. Drizzle with the honey-wine glaze, sprinkle over ¾ of the rinsed thyme leaves, and season. Make sure to use lots of salt to balance the sweetness of the glaze. Roast in the hot oven for 15-20 minutes until caramelised. At the halfway mark, pop in a few small knobs of butter and return to the oven for the remaining cooking time.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 200ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 15-20 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking.
TANTALISING BRITTLE
Thoroughly grease a flat tray or dish. Place the chopped pecans in a small pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add in the remaining honey and allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool.
SASSY LEAVES
Using a whisk or fork, beat the goat’s cheese and cream until smooth and fluffy. Set aside for serving. Place the raspberry vinaigrette in a small bowl. Combine with a small splash of water, 1 tbsp of olive oil, and some seasoning. Toss ½ of the dressing through the rinsed green leaves.
SPRUCE UP THE QUINOA
When the quinoa is cooked, drain if necessary and return to the pot. Toss through the drained peas, cover with a lid, and set aside to steam for 5 minutes. On completion, toss through the remaining dressing and season to taste.
DONE & DUSTED!
Pile up some quinoa and peas, cover in green leaves, and top with the sticky pears. Scatter over the candied pecans, dollop with goat’s cheese crème, and sprinkle over the remaining thyme leaves. PEARfection!

Chevin Goat's Cheese - 50g
White Wine - 10ml
Honey - 50ml
Pear - 1
Fresh Thyme - 3g
Quinoa - 100ml
Vegetable Stock - 5ml
Pecan Nuts - 15g
Fresh Cream - 40ml
Raspberry Vinaigrette - 12,5ml
Green Leaves - 20g
Peas - 40g

Download the Recipe

Serves 2

HONEY-ROASTED PEARS
Preheat the oven to 200°C. Remove the goat’s cheese from the fridge and set aside to come to room temperature. Combine the wine with ¾ of the honey. Place the pear quarters cut-side up on a tinfoil-lined roasting tray. Drizzle with the honey-wine glaze, sprinkle over ¾ of the rinsed thyme leaves, and season. Make sure to use lots of salt to balance the sweetness of the glaze. Roast in the hot oven for 25-30 minutes until caramelised. At the halfway mark, pop in a few small knobs of butter and return to the oven for the remaining cooking time.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 15-20 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking.
TANTALISING BRITTLE
Thoroughly grease a flat tray or dish. Place the chopped pecans in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add in the remaining honey and allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 1 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool.
SASSY LEAVES
Using a whisk or fork, beat the goat’s cheese and cream until smooth and fluffy. Set aside for serving. Place the raspberry vinaigrette in a bowl. Combine with a small splash of water, 2 tbsp of olive oil, and some seasoning. Toss ½ of the dressing through the rinsed green leaves.
SPRUCE UP THE QUINOA
When the quinoa is cooked, drain if necessary and return to the pot. Toss through the drained peas, cover with a lid, and set aside to steam for 5 minutes. On completion, toss through the remaining dressing and season to taste.
DONE & DUSTED!
Pile up some quinoa and peas, cover in green leaves, and top with the sticky pears. Scatter over the candied pecans, dollop with goat’s cheese crème, and sprinkle over the remaining thyme leaves. PEARfection!

Chevin Goat's Cheese - 100g
White Wine - 20ml
Honey - 100ml
Pears - 2
Fresh Thyme - 5g
Quinoa - 200ml
Vegetable Stock - 10ml
Pecan Nuts - 30g
Fresh Cream - 80ml
Raspberry Vinaigrette - 25ml
Green Leaves - 40g
Peas - 80g

Download the Recipe

Serves 3

HONEY-ROASTED PEARS
Preheat the oven to 200°C. Remove the goat’s cheese from the fridge and set aside to come to room temperature. Combine the wine with ¾ of the honey. Place the pear quarters cut-side up on a tinfoil-lined roasting tray. Drizzle with the honey-wine glaze, sprinkle over ¾ of the rinsed thyme leaves, and season. Make sure to use lots of salt to balance the sweetness of the glaze. Roast in the hot oven for 30-35 minutes until caramelised. At the halfway mark, pop in a few small knobs of butter and return to the oven for the remaining cooking time.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 15-20 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking.
TANTALISING BRITTLE
Thoroughly grease a flat tray or dish. Place the chopped pecans in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add in the remaining honey and allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 2 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool.
SASSY LEAVES
Using a whisk or fork, beat the goat’s cheese and cream until smooth and fluffy. Set aside for serving. Place the raspberry vinaigrette in a bowl. Combine with a small splash of water, 3 tbsp of olive oil, and some seasoning. Toss ½ of the dressing through the rinsed green leaves.
SPRUCE UP THE QUINOA
When the quinoa is cooked, drain if necessary and return to the pot. Toss through the drained peas, cover with a lid, and set aside to steam for 5 minutes. On completion, toss through the remaining dressing and season to taste.
DONE & DUSTED!
Pile up some quinoa and peas, cover in green leaves, and top with the sticky pears. Scatter over the candied pecans, dollop with goat’s cheese crème, and sprinkle over the remaining thyme leaves. PEARfection!

Chevin Goat's Cheese - 150g
White Wine - 30ml
Honey - 150ml
Pears - 3
Fresh Thyme - 8g
Quinoa - 300ml
Vegetable Stock - 15ml
Pecan Nuts - 45g
Fresh Cream - 120ml
Raspberry Vinaigrette - 37,5ml
Green Leaves - 60g
Peas - 120g

Download the Recipe

Serves 4

HONEY-ROASTED PEARS
Preheat the oven to 200°C. Remove the goat’s cheese from the fridge and set aside to come to room temperature. Combine the wine with ¾ of the honey. Place the pear quarters cut-side up on a tinfoil-lined roasting tray. Drizzle with the honey-wine glaze, sprinkle over ¾ of the rinsed thyme leaves, and season. Make sure to use lots of salt to balance the sweetness of the glaze. Roast in the hot oven for 35-40 minutes until caramelised. At the halfway mark, pop in a few knobs of butter and return to the oven for the remaining cooking time.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 800ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 15-20 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking.
TANTALISING BRITTLE
Thoroughly grease a flat tray or dish. Place the chopped pecans in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Set aside and return the pan to the heat. Add in the remaining honey and allow to bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it cook for too long, or it’ll burn! Remove the pan from the heat and stir in 2 tsp of butter – be careful, it’ll be hot. Working quickly, mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and pop in the fridge to cool.
SASSY LEAVES
Using a whisk or fork, beat the goat’s cheese and cream until smooth and fluffy. Set aside for serving. Place the raspberry vinaigrette in a bowl. Combine with a splash of water, 3 tbsp of olive oil, and some seasoning. Toss ½ of the dressing through the rinsed green leaves.
SPRUCE UP THE QUINOA
When the quinoa is cooked, drain if necessary and return to the pot. Toss through the drained peas, cover with a lid, and set aside to steam for 5 minutes. On completion, toss through the remaining dressing and season to taste.
DONE & DUSTED!
Pile up some quinoa and peas, cover in green leaves, and top with the sticky pears. Scatter over the candied pecans, dollop with goat’s cheese crème, and sprinkle over the remaining thyme leaves. PEARfection!