Fruit OF THE Fall
We all know that pears are excellent in pies, preserves and crisps—but this autumnal fruit also lends itself well to savoury recipes.
KALE SALAD WITH PEARS, SQUASH & BROCCOLI
MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 50 MINUTES
2 cups butternut squash, peeled and diced
1½ tbsp olive oil, divided
3 cups small broccoli florets (about 1 head)
1 red onion, quartered
½ tsp salt pepper
8 cups coarsely shredded kale leaves (about 1 bunch)
2 Anjou, Forelle or Flemish Beauty pears, sliced
½ cup roasted pecans, coarsely chopped ¼ cup roasted pepitas small fresh thyme sprigs
Autumn Vinaigrette
¼ cup raw apple juice
¼ cup olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
½ tsp chopped fresh thyme leaves salt and pepper
Preheat oven to 425°F. Line baking sheet with parchment paper. In large bowl, mix squash with ½ tbsp oil. Spread squash onto one-third of prepared baking sheet. In same bowl, mix broccoli with ½ 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.
Autumn Vinaigrette 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.
PER EACH OF 6 SERVINGS about 290 cal, 5 g pro, 20 g total fat (3 g sat. fat), 23 g carb (7 g dietary fibre, 9 g sugar), 0 mg chol, 150 mg sodium, 2 mg iron.
BRIE WITH MAPLE & ROSEMARY PEARS
MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 35 MINUTES
1 tbsp unsalted butter
1 shallot, halved and thinly sliced
¼ cup maple syrup
1 tbsp chopped fresh rosemary leaves
1 Bosc or Bartlett pear, cut into ¼-inch thick slices salt and pepper
1 300 g round Brie cheese
2 tbsp sliced almonds, toasted
In skillet, melt butter over medium heat. Add shallot; cook, stirring, until golden, 3 to 4 minutes. Stir in maple syrup and rosemary. Add pear slices to skillet; cook, turning gently halfway through, until glazed, 3 to 4 minutes. Remove from heat. Season with salt and pepper.
Preheat oven to 350°F. Place Brie in ovenproof dish; arrange pear slices over top. Pour syrup and shallot over pears, using spatula to scrape up any browned bits from bottom of skillet. Sprinkle almonds over top. Bake until cheese is slightly melted, 10 to 15 minutes. Let stand for 10 minutes before serving.
PER EACH OF 6 SERVINGS about 250 cal, 11 g pro, 17 g total fat (10 g sat. fat), 14 g carb (1 g dietary fibre, 11 g sugar), 55 mg chol, 350 mg sodium, 0.5 mg iron.