Seasonal Autumn Salad

Perfect for autumn, this gluten-free, vegan Warm Pear Salad is great as a starter at a dinner party or as a light lunch. The use of walnut oil in the vinaigrette adds a lovely depth of flavour that marries the walnuts and pears together. It is a filling seasonal, warming winter salad.

Warm Pear Salad works really well with many things including Cranberry and Pumpkin Chutney.

Allergy Information – Warm Pear Salad

Warm Pear Salad is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, nightshade free, onion free, peanut free, sesame free, soya free.

Top Tips – Warm Pear Salad

This is a great salad to use up the last of the pears from the autumn glut. You could use watercress instead of the spinach or rocket to add a lovely peppery taste.

Recipe – Warm Pear Salad

Difficulty easy
Serves 4-6
Preparation time 10 mins
Cooking time 10 mins

Ingredients – Warm Pear Salad

1.5 tablespoons walnut oil
1.5 tablespoons olive oil
0.5 teaspoons mustard powder
1 tablespoon white wine vinegar
40 grams walnuts
3 firm pears (e.g. Conference or Bartlett pears)
1 tablespoon olive oil
60 grams rocket
60 grams spinach
0.5 teaspoon sea salt
0.5 teaspoon freshly ground black pepper

Method – Warm Pear Salad

1. Put the walnut oil, olive oil, mustard powder, white wine vinegar and salt and pepper to a small jar and shake until well combined
2. Lightly toast the walnuts in a large dry pan until lightly coloured and set aside
3. Peel and core the pears then cut length-ways into quarters
4. Put one tablespoon of olive oil in to the large pan over medium heat. Add the pears, cut side down
5. Sauté the pears until slightly caramelised but still firm. Remove the pears from the pan and keep warm
6. Finely slice the spinach and arrange with the rocket on a large serving plate. Place the warm pears and walnuts over the top and drizzle the dressing over the top.