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Warm spinach, pear and walnut salad

Serves: 4
Prep: 10
Cook: 10

    A subtle combination of sweet, sour and salty flavours, with interesting textures from the combination of the walnuts and pears.


    • ⅓ cup walnuts, roughly chopped
    • 1 tbs olive oil
    • 2 corella pears, halved, cored and cut into 1cm-thick slices
    • 1 tbs maple syrup
    • 1 tbs balsamic vinegar
    • 1 tbs macadamia oil
    • 100g baby spinach leaves
    • 50g parmesan cheese, shaved


    1. Heat a medium non-stick frying pan over medium heat. Add walnuts and toast, tossing often, for 2-3 minutes until golden. Transfer to a plate. Set aside.
    2. Heat olive oil in the pan over medium-high heat. Add pears. Cook, tossing often, for 3-4 minutes until golden. Stir in maple syrup, balsamic vinegar and macadamia oil. Reduce heat to medium. Cook, tossing occasionally, for 1-2 minutes until bubbling. Toss through walnuts. Remove from heat, stand for 2 minutes.
    3. Arrange spinach on serving plates. Top with warm pears and walnuts. Sprinkle with shaved parmesan and serve.


    • Honey can be used instead of maple syrup if desired.

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