We all know that pears are excellent in pies, preserves and crisps—but this autumnal fruit also lends itself well to savoury recipes.
- Prep time 15 minutes
- Total time 50 minutes
- Portion size 6 servings
Preheat oven to 425°F. Line baking sheet with parchment paper. In large bowl, mix squash with 1⁄2 tbsp oil. Spread squash onto one-third of prepared baking sheet. In same bowl, mix broccoli with 1⁄2 tbsp of the remaining oil.
Spread broccoli florets onto baking sheet next to squash. Add onion wedges to baking sheet; brush with remaining oil. Sprinkle with salt; add pepper to taste. Bake for 15 to 20 minutes or until vegetables are tender-crisp.
Meanwhile, in small canning jar with lid, combine raw apple juice, olive oil, cider vinegar, mustard and thyme; season with salt and pepper. Seal jar and shake vigorously. (Make-ahead: Can be refrigerated for up to 5 days.)
Place kale in mixing bowl; drizzle with 2 tbsp of the vinaigrette. Massage kale with hands for about 1 minute to coat well. Let stand for 15 minutes. Transfer salad to serving bowl; add roasted vegetables. Drizzle with 2 tbsp of remaining dressing; mix gently to coat. Garnish with pear slices; drizzle with remaining dressing. Scatter pecans, pepitas and thyme sprigs over top.
Test Kitchen Tip: Use pears that are ripe but still firm, so they are flavourful but hold together well.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 7 g
- Sodium 150 mg
- Sugars 9 g
- Protein 5 g
- Calories 290
- Total fat 20 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 23 g