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!
