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This pear salad will easily become a seasonal favourite! Made with roasted pears, red cabbage, homemade croutons and a tangy mustard dressing. Recipe on thecookandhim.com #pearsalad #redcabbage #arugula #rocket #stalebread #homemadecroutons

Pear Salad with Red Cabbage and Homemade Croutons

Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Quantity: 2 servings

Ingredients

Croutons ingredients:

  • 2 thick slices of bread – can be fresh or stale
  • 1 teaspoon oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • pinch salt

Dressing ingredients:

  • 2 tablespoons oil
  • 1 lemon juice
  • 2 cloves garlic – peeled and crushed
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon agave or maple syrup
  • large pinch salt

Pear salad ingredients:

  • 1/4 cup (25g) shelled pistachios
  • 1/4 cup (40g) sunflower seeds
  • 2 large handfuls (60g) arugula/rocket
  • 1/4 large red cabbage
  • 1/2 cup (75g) vegan feta cheese
  • 1/4 cup (40g) sultanas
  • 2-3 medium pears
  • roughly 2 tablespoons vegan butter

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5
  2. Tear the bread into bite sized pieces and pop into a bowl with the oil, basil, rosemary, garlic powder and salt and toss together until well mixed
  3. Tip onto a baking tray and bake for 10 minutes until golden and crisp
  4. In a dry frying pan cook the pistachios and sunflowers seeds over a medium heat, tossing frequently until just starting to colour. Tip into a bowl - don't wash the pan up yet!
  5. For the dressing put all the dressing ingredients into a jar with a lid and shake until well combined
  6. Thinly slice the cabbage and put into a large bowl with the arugula then crumble in the feta and add the sultanas and 3/4 of the nuts and seeds
  7. Peel the pears, slice into thickish wedges and remove the woody core
  8. Heat the butter in the frying pan you used before until it's foamy and bubbling then add the pears, tossing them well in the butter. Cook for a few minutes, tossing frequently
  9. Tip the pears into the bowl with the arugula and cabbage, along with any of the pan juices
  10. Drizzle over the dressing then toss the whole lot together
  11. Transfer to serving bowls and top with the croutons and remaining nuts/seeds

Notes

  • Sunflower seeds could be substituted with pumpkin seeds and pistachios can be subbed with cashews, hazelnuts, macadamia nuts, peanuts or pine nuts

Recipe by The Cook & Him at https://thecookandhim.com/recipes/pear-salad-with-red-cabbage-and-homemade-croutons/