Warm Ginger Spiced Pear Salad

I’ve been eating variations of this for the last couple of weeks, there is urgent need to share this one with you! 
I already thought about introducing a section in this blog named ‚warm salads‘. There are so many options to upgrade your basic side salads and turn them into real wholesome meals. I am a huge fan of toasted nuts and seeds but grilled veggies or fruit like the one pictured above really add another dimension to your meal in terms of substance and variety of flavor and texture. No wish is left unfulfilled. And while looking quite impressive, the preparation of this dish is quick and easy. 
The combination of this sweet and spicy-ish tender pear, the crunchy flavorful mushrooms and the richness of the avocado embody some kind of divine contrast. The pomegranate arils don’t only add stunning colorful highlights but a pleasant exotic twist and the spinach delivers a good dose of green.

Warm Ginger Spiced Pear Salad
serves 2

for the salad:

2 hands fresh spinach
12 midsize mushrooms
1 avocado
2 pears
pomegranate arils 

for the dressing:

5 tbsp olive oil
1 lemon, juiced
1 big pinch salt
1 inch fresh ginger, grated
1 tbsp agave syrup


Preheat the oven up to 350°F/180°C and peel and halve the pears. Place them in a baking tray. Mix all the ingredients for the dressing until well combined and pour over the pears. Roast them in the oven for 15 minutes until soft and juicy. Meanwhile wash and dry the spinach and place it in your serving bowls. Clean the mushrooms and chop them into bite-sized pieces. Roast them in a frying pan at medium heat. You don’t need any oil here, just add a pinch of salt and the rest happens automatically. I prefer dark brownish crispy mushrooms but be careful not to burn them. 
Cut avocado into pieces and add to the bowls. Remove the pears from the oven and test if they’re already smooth enough using a knife. Adjust baking time if needed. 
Add the mushrooms and pears to the serving bowls, sprinkle with pomegranate arils and pour the warm dressing over the salad. 
Enjoy immediately! 

                                                                                                                       Johanna

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