Cinnamon Roasted Pear and Walnut Salad Recipe

A special salad to complement a Christmas braai or al fresco celebration.



Prep Time

10 minutes

Cooking Time

35 minutes



Recipe Ingredients

For the nuts

  • 2 Tbsp SPAR honey
  • 1 tsp (5ml) cinnamon
  • 1 Tbsp (15ml) SPAR soy sauce
  • 1 Tbsp (15ml) SPAR balsamic vinegar
  • 3 Tbsp (45ml) each walnuts, almonds and mixed seeds
  • Salt

For the pears

  • 2 Tbsp SPAR Seville Orange marmalade
  • Juice of a SPAR Freshline lemon
  • 1 Tbsp SPAR butter
  • 4 SPAR Freshline pears, quartered and core removed

For the dressing (or buy a honey mustard or balsamic reduction)

  • ¼ cup SPAR mild olive oil
  • 1 Tbsp (15ml) SPAR dijon mustard
  • 2 Tbsp (30ml) SPAR honey or sugar
  • Juice of a  SPAR Freshline lemon
  • 1 SPAR Freshline chilli, chopped
  • Handful SPAR Freshline  basil, chopped
  • Salt and pepper
  • 3 - 4 handfuls SPAR freshline baby spinach or leaves of your choice
  • ½ cup SPAR Marksbury Select Grana Padano shavings

Recipe Method

1. Preheat the oven to 160°C. 

For the nuts

  1. Line a tray with a baking sheet. Mix the honey, cinnamon, soy and balsamic vinegar. Stir through the nuts and seeds.
  2. Spread out on the baking tray. Pop in the oven and roast for 15 minutes. Stir it halfway through.

For the pears

  1. Heat the oven to 180°C. Add all the ingredients on a roasting tray and pop into the oven. Five minutes in, stir well so that the pears are coated in the marmalade and butter.
  2. Roast for 20 minutes or until golden. Check them every 5 minutes. You can roast them for longer if they aren't quite golden at the 20 minute mark.

For the dressing

  1. Combine all the ingredients in a bowl and stir until smooth.
  2. To assemble the salad, pop the leaves onto a platter. Add the pears and cheese savings. Dress the salad with the dressing and toasted nuts right before serving.

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