Roasted Bean Pear and Hazelnut Salad
Elevate your salad game with this irresistible Roasted Bean Pear and Hazelnut Salad, a perfect harmony of savory, sweet, and nutty flavors. Tender, caramelized green beans pair beautifully with roasted pears, their natural sweetness intensified by the oven. Crunchy toasted hazelnuts add texture and a rich, buttery depth, while a vibrant dressing of honey, Dijon mustard, olive oil, and apple cider vinegar ties it all together with a tangy-sweet flair. Nestled on a bed of mixed greens, this salad is as visually stunning as it is deliciously refreshing. Ready in just 40 minutes, it’s an impressive yet effortless option for a wholesome lunch, a side dish for a special dinner, or a picnic-perfect offering. With seasonal ingredients and bold flavors, this salad offers a gourmet twist on healthy eating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g Green beans
- 2 Pears (ripe but firm)
- 60 g Hazelnuts
- 100 g Mixed greens
- 3 tbsp Olive oil
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 1.5 tbsp Apple cider vinegar
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Trim the ends of the green beans and toss them with 1 tablespoon of olive oil, a sprinkle of salt, and pepper. Spread them out on one half of the prepared baking sheet.
Halve and core the pears, then slice them into thin wedges. Toss them with 1 tablespoon of olive oil and a small pinch of salt. Arrange the pear slices on the other half of the baking sheet.
Roast the green beans and pears in the oven for 20-25 minutes, flipping the green beans and pears halfway through, until the beans are tender and slightly caramelized and the pears are softened.
While the beans and pears are roasting, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are fragrant and lightly golden. Let them cool slightly, then chop them roughly.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, honey, Dijon mustard, apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to make the dressing.
Once the roasted green beans and pears are finished cooking, let them cool for 5-10 minutes.
In a large salad bowl, combine the mixed greens, roasted green beans, and pears. Sprinkle the toasted hazelnuts on top.
Drizzle the dressing over the salad and gently toss everything together until evenly coated. Adjust seasoning as needed.
Serve immediately and enjoy your Roasted Bean Pear and Hazelnut Salad!
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 64.5 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
