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
Honey-Roasted Pear Salad
with quinoa, candied pecans & goat’s cheese crème
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Honey-Roasted Pear Salad?
The preparation time for Honey-Roasted Pear Salad with quinoa, candied pecans & goat’s cheese crème is between 30 and 50 minutes.
What is the total time required to make Honey-Roasted Pear Salad with quinoa, candied pecans & goat’s cheese crème?
The total time required to make Honey-Roasted Pear Salad with quinoa, candied pecans & goat’s cheese crème is between 40 and 60 minutes.
How many servings does Honey-Roasted Pear Salad provide?
4 servings
What are the main ingredients in Honey-Roasted Pear Salad?
Chevin Goats Cheese, Fresh Cream, Fresh Thyme, Green Leaves, Honey, Pear, Pears, Peas, Pecan Nuts, Quinoa, Raspberry Vinaigrette, Vegetable Stock, White Wine
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?
Chevin Goats Cheese, Fresh Cream, Fresh Thyme, Green Leaves, Honey, Pear, Pears, Peas, Pecan Nuts, Quinoa, Raspberry Vinaigrette, Vegetable Stock, White Wine
How many calories does Honey-Roasted Pear Salad have?
1052 calories
How much fat content does Honey-Roasted Pear Salad have?
grams
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