Recipe

Honey, pear and almond salad

Sweet, crunchy and zingy, this salad is the perfect accompaniment to any family dinner. The fresh flavours and bright colours make it a creative and delicious side dish that everyone will love.

By Rachel Savage
  • 20 mins preparation
  • Serves 2 - 4
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Ingredients

  • 1 small roasted kūmara or potato, diced
  • 4 rashers bacon, cooked and diced 1cm
  • 1/3 cup almonds, roasted and chopped
  • 100 g feta, crumbled
  • 2 small pears, cored, quartered and sliced thinly
  • 8 leaves cos or iceberg lettuce, washed and torn
  • a few edible flowers – we used calendula
Dressing
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar or apple cider vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard*

Method

  • 1
    In a medium-sized bowl, place roast kūmara or potato, bacon, almonds, feta, pear and lettuce. Set aside.
  • 2
    Place all the dressing ingredients in a small bowl or a clean jam jar and season well. Shake (with lid on) or whisk until combined.
  • 3
    Pour dressing over salad and toss well to coat. Place a few edible flowers on top, then serve immediately.

Notes

*Check label if eating gluten free.

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