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Roasted Radicchio and Pear Salad

4 servings
Salads

Characteristics

Gluten Free Low Sodium

Nutritional Facts Per Serving

270
Calories
8.2 g
Protein
14.5 g
Carbs
2.2 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 270
  • Fat 21.1 g
    • Saturated   6.1 g
    • + Trans 
  • Cholesterol 14 mg
  • Sodium   136 mg
  • Carbohydrate 14.5 g
    • Fibre   2.2 g
    • Sugars  
  • Protein 8.2 g
    • Vitamin A 10 %
    • Vitamin C 15 %
    • Calcium 6 %
    • Iron 12 %

Method

Combine the first 5 ingredients in a small bowl and then set aside. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Cut each radicchio in half through its core. Cut each half radicchio, through its core, into 3 wedges. Fill a large bowl with cold water. Gently swirl and wash the radicchio wedges in the water. Gently shake off the excess water and set in a single layer on the baking sheet. Roast until just tender and slightly wilted, about 15 minutes.

Arrange three wedges of radicchio on each of 4 plates. Quarter the pear lengthwise. Remove the core from each quarter pear, and then thinly slice. Arrange the pear slices over the radicchio. Drizzle with the olive oil/balsamic mixture. Sprinkle with pine nuts, top with nuggets of the cheese and serve.

Note: To toast the pine nuts, place in a single layer in a small skillet and set over medium heat. Cook, shaking the pan from time to time, until lightly toasted, about 5 minutes.

Serving Suggestions

Create a fine Italian-style supper by serving this salad as a starter and following it up with a main course and dessert created from recipes in our website collection, such as Baron of Beef with Italian-herb Roasted Vegetables, and Grape and Mascarpone Cheese Tarts.

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