Sweet Potato, Pear & Avocado Salad
with Fetta, Pistachios & Balsamic Glaze
Get ready for a salad that ticks all the boxes! With sweet, crunchy, leafy and creamy elements, every bite is a new delight! Finish the whole thing with a drizzle of syrupy balsamic glaze and you'll never look at salad the same way again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 unit
sweet potato
1 unit
beetroot
1 unit
pear
1 unit
avocado
1 bunch
chives
1 packet
pistachios
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1 tub
Dijon mustard
1 bag
spinach & rocket mix
1 block
fetta cheese
(Contains: Milk;)
½ bottle
balsamic glaze
(Contains: Sulphites;)
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) and beetroot (unpeeled) into 1cm chunks. Place the sweet potato and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: Cut the veg to the correct size so they cook in the allocated time.
While the veg are roasting, thinly slice the pear. Finely chop the chives. Roughly chop the pistachios. Dice the avocado.
Heat a medium frying pan over a medium-high heat. Add the pistachios and toast, tossing, until fragrant, 3-4 minutes. Set aside.
In a large bowl, mix together the balsamic vinegar, Dijon mustard and olive oil (1 tbs for 2 people / 2 tbs for 4 people).
Add the sweet potato, beetroot, pear, spinach & rocket mix and 1/2 the chives to the large bowl with the dressing and toss to coat.
Divide the salad between bowls and drizzle with the balsamic glaze (see ingredients list). Crumble over the fetta and sprinkle with the pistachios. Top with the diced avocado and garnish with the remaining chives.
