The post Easy Pear and Walnut Salad Recipe with Orange Dressing appeared first on Hurry The Food Up.
]]>
It’s a bittersweet time of year. The Christmas buzz is fading away, happy memories mingling with dark, cold days and the next holiday’s still probably a long way off.
So I thought I’d take an easy salad to mirror the mood.
This pear and walnut salad is the perfect balance of two distinct types of flavour – we mix the naturally tangy, bitter taste of the rocket or lamb’s lettuce with the sweetness of pear and dried dates, cranberries or raisins, topped off with a hint of orange.
Oh, and let’s not forget the added texture and flavour those crushed walnuts bring to the bowl.
It also has a light and wintery taste to it to – perfect for brightening up chilly days or gloomy evenings!
Ingredients
Salad Dressing ingredients
If you’re feeling you’ve slightly overindulged during the holiday period (like most of us, I imagine), this vegetarian salad is a great way to get back to a better eating regime.
Boring salads suck and are a major turn-off, opt for something inviting instead. A dressing can make or break a salad – so how about one made of added balsamic cream, fresh orange juice, extra virgin olive oil and a little dijon mustard mixed together? Sounds (and tastes!) good to me.
You can also use stone ground mustard instead of the dijon if you wouldn’t mind a milder vinaigrette with tiny seed chunks, another citrus like lemon juice to give your pear walnut salad a sweet tang and any flavourful oil of your choice would be a good substitute for the olive oil
Don’t forget some salt and pepper to taste!
Fruits, nuts and greens
The more depth in flavour the ingredients of a salad have, the more exciting and tastier it becomes. That’s why I chose the bitter rocket to perk up the salad, rich-tasting crunchy walnuts to give it more texture, a nice ripe pear to add some sweetness and dried cranberries to give the salad that tart touch.
Make your salad with spinach, watercress or kale if you don’t fancy rocket and raisins or even sundried goji berries instead of those cranberries would still work wonders here. If you want to get creative, swap the sweet juicy pears for some crisp apples instead.
Either way, you should end up with a tasty, refreshing and easy bowl of salad filled with different textures and various flavours!
How many calories are in this pear and walnut salad?
This pear and walnut salad contains right about 201 calories and 3g of protein in each serving.
Here’s a full breakdown of the main nutrients in a portion of this salad:
- kcal 201kcal
- Carbs 31g
- Fat 9g
- Protein 3g
Vegan, healthy and refreshing? Seems like one heck of a deal for a ten-minute meal if you ask me!
Health benefits
If your body is feeling in need of a quick pick me up, then look no further than rocket (often known as rucola or arugula). It’s packed with a wide range of vitamins such as A, K and C, as well as all-important minerals like calcium, magnesium and iron.
Fresh pears are also a bit of a fiber beast – just one small pear contains nearly one-fifth of your fiber needs for the day and most people get nowhere near their recommended amount! Needless to say, having some pears is an easy way to add more fibre to your diet. It also helps against so many things, including heart disease, diabetes and even weight loss.
Yep, I know, it’s awesome.
Just as awesome as walnuts it seems, with a study showing that regular consumption of these flavour-rich and nutrient-dense bad boys leads to a decrease in LDL (“bad”) cholesterol levels. And, that’s just one out of the many many health benefits walnuts provide.
With that tangy orange dressing, the arugula, pears and nuts – it’s safe to say this pear salad recipe checks all the boxes for what it takes to make a tasty, refreshing and colourful dish (it’s a pretty lovely summer salad recipe for those long warm evenings).
How to make the best pear and walnut salad
- For the dressing: Stir your oil, mustard, orange juice and balsamic vinegar in a small bowl with a dash or two of salt and black pepper.
- For the salad: Start off by giving your arugula a good wash and setting it aside before chopping your walnuts and cranberries into smaller bits. Next, dice the pears into teeny tiny bite-sized cubes before throwing all the chopped ingredients into a large bowl.
- Assemble: Pour your tangy balsamic vinaigrette into a salad bowl containing the pear slices, walnuts, cranberries and arugula. Give it a nice toss with a wooden spoon and… and that’s about it!
FAQs for pear and walnut salad
What nut goes best with pears?
Chopped pecans, hazelnuts, almonds and walnuts are the nuts that go best with pears. Chop them into tiny bits and use them as a topping for freshly baked pears, as the garnish for some pear pie or tossed into a pear salad.
How do you cut pears for salad?
Pears can be diced into chunks or sliced into flat wedges for salads. I cut the pears into dice in this recipe, but you use sliced pears if you prefer them much thinner.
How can I make them ahead?
You can make this salad ahead by buying your pears ahead of time (so they can ripen a bit) and mixing the ingredients of your dressing and refrigerating the mixture in an airtight container. That should keep well for a day or two but I’d recommend prepping the fresh ingredients right before you have it as salads are best served fresh.
What goes with pear and walnut salad?
Serve this pear and walnut salad as a side dish to some pasta, casserole or lasagna to make your meal more wholesome, an appetizer to an entree or you could skip the main and have it on its own as a light lunch.
More pear recipes
Cinnamon Baked Pears – another pear and walnut favourite!
Breakfast Pear Crisp
Couscous Pear Salad with Goat’s Cheese
Pear Soup
Cottage Cheese Salad
This pear and walnut salad is a beast of a fruit, leafy greens and nut mix and a certified banger for the holidays still to come. Try it out and don’t be scared to add your own unique spin to it. Tell us how it went in the comment section below and have a look at our other salad recipes and our low calorie salad dressings for more!
Easy Pear and Walnut Salad Recipe with Orange Dressing
Equipment
Ingredients
- 2 tbsp walnuts (crumbled)
- 1 pear
- 2 tbsp cranberries, dried
- 1 handful arugula/rocket
Dressing
- ⅛ cup orange juice (½ orange)
- 1 tbsp balsamic vinegar
- 1 tbsp mustard
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Chop the walnuts into smaller pieces.
- Dice the pear into small cubes. Think roughly the size of a quartered date.
- Chop the cranberries roughly.
- Throw all chopped ingredients and the washed arugula to the bowl too. Do make sure you wash the salad first, arugula often comes with a load of grit!
- Mix the orange juice, balsamic vinegar, mustard and olive oil together. Chuck in a dash or two of salt and pepper.
- Stir into the salad. Serve. Done!
Notes
Nutrition
The post Easy Pear and Walnut Salad Recipe with Orange Dressing appeared first on Hurry The Food Up.
]]>The post The Perfect Vegetarian Vegetable Wellington Recipe appeared first on Hurry The Food Up.
]]>Festive meals tend to be meat dominated, so it’s easy to feel hard done by if you aren’t eating meat! However, this does not need to be case.
You can still enjoy an indulgent Christmas dinner without waiving your commitment to vegetarianism! Let me show you how!
There are many options for a vegetarian Christmas dinner centre piece. The classic is a nut roast, which I absolutely love. However, you might want to switch it up a bit if you’re used to eating nut roasts every year.
That’s where a vegetable wellington comes in. Crispy, golden flaky pastry decorated with festive star shapes, wrapping a hearty vegetable mixture with feta – what’s not to love?
Plus, it’s a healthier option than some of the heavily processed fake ‘meats’ that you can find on the shelves near Christmas time. I don’t want to even think about all the weird ingredients that go into making that ‘meaty’ flavor!
Not to mention that, in my opinion anyway, they are usually quite bland tasting…I’d pick a flavorful vegetable wellington over fake turkey any day!
Jump to
Ingredients
Leek
I love leeks for their sweet, rich, oniony flavor, and soft texture. They complement the sweet potatoes beautifully.
Sweet potato
These add bulk and a pop of color to the wellington stuffing, aside from the obvious – their delicious flavor! Feel free to substitute for butternut squash if that is all you have access to! The effect is much the same.
Chestnuts
A festive favorite! Sweet, soft, buttery chestnuts are the perfect addition to this veggie wellington. If you want to up the festive flavors even more, why not throw in a handful of dried cranberries too? If you need a replacement, tried chopped portobello mushrooms, walnuts or smoked tofu!
Spinach
Spinach is a great healthy addition to any dish and I love it in this wellington. If you don’t have spinach, some finely chopped kale will also work!
Thyme
Fresh thyme adds a gorgeous herbaceous flavor to this dish. You are welcome to use dried thyme if you can’t get hold of the fresh stuff, or to switch it out for rosemary or sage. Or whack them all in and see what happens!
Salad cheese
Salad cheese is a soft cow’s milk cheese, a little like feta. If you can’t get hold of any, then feta will also do the job. The sharpness of the cheese balances the earthy, mild flavors of the nuts, veggies and thyme.
Puff pastry
Flaky puff pastry is what makes this dish so irresistible and indulgent. It is easiest to buy ready made pastry (though you are of course welcome to try to make it yourself!). What’s more, if you buy vegan puff pastry and cut out the cheese, then you have yourself a vegan Christmas dinner!
How many calories are in this vegetable wellington?
This vegetable wellington contains 776 calories per serving, and it contains 13g protein per serving.
Here’s a quick overview of 1 serving:
Health benefits
I’m not too worried about the health benefits for holiday meal! It’s Christmas after all – if there is any time to put aside those concerns and indulge yourself, it’s the festive season!
So this isn’t one of our super lean, protein packed, calorie controlled dishes. However, you can rest assured that it is made of healthy whole food ingredients and is considerably healthier than a classic beef wellington.
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How to make the best vegetable wellington?
- Chop the leeks and onions and fry in butter in a large skillet over a medium heat. To lower the saturated fat, fry in olive oil instead.
- Dice the sweet potato and add to the frying pan with garlic and thyme. Cook for 5 minutes.
- Crush the chestnuts with a fork and add to pan. Cook for a couple of minutes.
- Add the spinach and turn off the heat. Keep stirring. Let it cool.
- Crumble the cheese into the mix.
- Pour onto a sheet of cling film spread out on your work surface.
- Shape the mixture into a ‘log’.
- Wrap the clingfilm tightly around the ‘log’ and store in the fridge for an hour.
- Lay the sheet of puff pastry out and slide the log of filling into the center of the puff pastry.
- Wrap the pastry around the filling, dabbing a little water at the edges and pressing down with a fork to help them stick together.
- Cut any leftover pastry into fun festive shapes and decorate the top of the wellington. If you want, use a pastry brush to apply an egg wash now.
- Bake for 35 minutes on a sheet of parchment paper, with your oven temperature at a medium-high heat! Serve in thick slices.
If you have any questions about preparing/storing/reheating this vegetable wellington, we have answers for you here!
FAQs
Can I make this ahead?
Yes! You can make the filling ahead and store it in the fridge in an airtight container / plastic wrap for a few days. However, I would not recommend assembling the wellington in the pastry until the day you intend to cook it, as it will get soggy and not become golden brown and crispy.
How to store and reheat?
Store leftovers in the fridge or freezer and reheat in the oven! You can store this in the fridge for up to 3/4 days, or in the freezer for a month. You can also microwave your leftovers, but this will make the pastry go soggy.
What to serve with vegetable wellington?
Roast potatoes or roast vegetables are nice to serve with vegetable wellington. And all your usual Christmas side dishes work too! Roast potatoes, roast vegetables, gravy, brussel sprouts, cranberry sauce etc. You don’t even need to serve it with anything, as it works well by itself.
What does Wellington mean in food?
Wellington refers to a dish where meat or vegetables are wrapped in pastry in a long cylindrical shape and baked. It can either be made in individual portions or as a large pastry to be sliced into individual portions.
The classic wellington is a beef wellington, but there are many a vegetarian-friendly version of beef wellington.
What is vegan wellington made of?
Any vegan filling of your choice and vegan pastry (easy to buy in shops – vegan pastry simply uses a plant-based source of fat instead of butter). You can get creative with fillings and try different mixes of vegetables, legumes, maybe tofu even!
Can you freeze a vegetable wellington?
Yes! I recommend slicing it into individual portions first before freezing as this makes it easier to reheat when you need it.
Vegetable wellington variations and alternatives
To make a vegan vegetable wellington, cut the cheese and either replace with smoked tofu, a vegan feta alternative, or just leave it out completely. Choose flaky pastry that is made without butter (easily accessible in most big supermarkets!). Fry your vegetables in olive oil instead of butter.
To make this gluten-free, choose a gluten free pastry alternative, of which there are quite a few!
You can also experiment with fillings – a mushroom mixture can be a delicious option, or you can try various other vegetables such as diced bell peppers, red onions, butternut squash, carrots etc.
Why not experiment with cheese as well? Goat cheese makes an awesome alternative to feta. And instead of chestnuts, you could use walnuts or pecans.
More festive vegetarian and vegan recipes
If you enjoyed this vegetarian wellington recipe, why not try some of my other festive favorites, such as this incredible nut roast, this banging brussel sprouts with balsamic vinegar recipe or these awesome vegetarian pigs in blankets.
I’ve even got a whole list of vegan Christmas recipes for all courses, complete with suggested set menus!
The Perfect Vegetarian Vegetable Wellington Recipe
Ingredients
- 1 leek
- 1 onion
- 1 sweet potato
- 1 ½ cups chestnuts (cooked and peeled)
- 2 cups spinach
- 2 tbsp butter (or use oil to make it vegan)
- 2 tbsp thyme, fresh (1 tbsp dried)
- 2 clove garlic (diced)
- 5.3 oz salad cheese (a soft cow’s milk cheese, a little like feta. If you can’t find it, use feta instead) (or use a vegan cheese)
- 21 oz puff pastry (1 large sheet per 3 people)
Instructions
- Chop the leek and onion finely and fry softly in butter. While they’re cooking, dice the sweet potato into small pieces and then add to the pan after five minutes, along with the garlic and thyme. Cook gently for another five minutes to ten minutes. Crush the chestnuts with a fork or masher and also add to the pan. Cook for another two minutes. Finally, add the spinach and turn off the heat, stirring often.1 leek, 1 onion, 1 sweet potato, 1 ½ cups chestnuts, 2 cups spinach, 2 tbsp thyme, fresh, 2 clove garlic, 2 tbsp butter
- After it’s cooled a little, crumble the soft cheese into the mixture.5.3 oz salad cheese
- Pour the cooled mixture into cling-wrap into a ‘log’ shape (one for each sheet of pastry).
- Wrap tightly and let cool in the fridge for an hour.
- Lay out your puff pastry and roll the filling into the middle.21 oz puff pastry
- Use a brush with a little water to brush the edges of the pasty as you fold it together, then use a fork to squish the edges together.
- Cut off any leftover pastry into festive shapes and add to the wellingtons.
- Bake for 35 mins on 180°C/360°F 🙂
Notes
Nutrition
I hope you enjoyed this vegetable wellington recipe – it’s one of my favorite main courses ever! Let me know what you thought in the comments.
The post The Perfect Vegetarian Vegetable Wellington Recipe appeared first on Hurry The Food Up.
]]>The post Perfect Vegetarian Nut Roast (fool-proof recipe) appeared first on Hurry The Food Up.
]]>While some people may balk at the prospect of no turkey with your Christmas roast, I think a delicious, moist, flavorful nut loaf is an absolute treat and the perfect meat-free centre piece!
What is a nut roast, first of all? If you haven’t had one before, imagine a vegetarian meat loaf, made with a nut mixture, legumes, vegetable stock and fresh herbs, baked in a loaf tin and served in slices.
There are a million different ways to make a nut roast depending on the flavor combination / texture that you are after. This nut roast contains cashews and peanuts and is flavored with oregano, thyme, parsley and basil. It’s my absolute favorite to whip out on special occasions.
The other great thing about nut roasts is that they are super easy to put together. A few ingredients have to go in the food processor or be gently fried, but after that it’s mostly just a case of mixing everything together, whacking it in a tin, and baking. Simple as anything!
Jump to
Ingredients
Cashews
I love the rich flavor of cashew nuts and think they work super well in nut roast. However, they can be quite expensive, so feel free to swap them out for a different kind of nut, if that works better for you!
Peanuts
One of my favorite silly fun facts is that peanuts aren’t technically nuts, they are legumes like beans and lentils! However, in culinary terms they are used as nuts. For this recipe, you can use plain roasted peanuts or shake it up a bit and use a bag of spiced peanuts.
Breadcrumbs
Bread crumbs help to bulk out the roast and absorb the flavors. I would recommend making bread crumbs from stale bread and most shop-bought bread crumbs will be too fine.
Eggs
Eggs play the important role of binding the nut roast together. If you are vegan, you can use flax eggs or chia eggs instead.
Stock
Vegetable stock adds flavor and moisture to the dish. For this recipe, you can either mix the stock with water, or, if you have it, with marmite! Marmite adds an extra kick of umami.
Herbs
I use oregano, parsley, basil and thyme to season this nut roast. Fresh is always best, but dried works well too of course!
Cheese
I like to stir in a bit of cheddar to add a bit of tang and some gooey goodness. You are welcome to use a different type of cheese if you have a preference, but I would recommend sticking to hard/semi-hard cheeses and steering clear of soft cheese like brie or mozzarella.
How many calories are in this nut roast?
This nut roast contains 443 calories per serving, and it contains 19g protein per serving.
Here’s a quick overview of the nutritional data:
Health benefits
I’m not too fussed about the health benefits with this one – it’s the holiday season, I’m here to indulge in good food! So, while I haven’t monitored the macros as closely as usual, this is by no means an unhealthy dish! Especially compared with traditional meat based Christmas dishes.
For starters, nuts are super good for you and a great addition to any diet. Secondly, there is a solid amount of protein (19g) and fibre (5g) in each serving of this dish.
How to make the best nut roast
- Grind: crush the nuts either by hand or in a food processor. If making the breadcrumbs, process them now too. Mix nuts and breadcrumbs together in a large bowl. If crushing by hand, you can use the bottom of a glass bottle to crush the nuts in a bowl.
- Fry: Dice the onions, then fry them over a medium heat in a generous amount of olive oil. Add to the nut/breadcrumb mix.
- Add: Combine the rest of the ingredients (eggs, herbs, cheese, vegetable broth, garlic) and mix well.
- Rest: Let the mixture rest for 15 minutes.
- Roll: Roll it into a cylinder and place on a baking tray lined with parchment paper, or press into a prepared loaf tin. Cook for 40 minutes (check it at 30 minutes, to avoid it drying out!).
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FAQS
Got questions? I’ve got answers!
Can I make this ahead of time?
Yes! You can make the nut roast mix on Christmas eve and store it in the fridge, to cook the next day. This is a great alternative to cooking everything on the day, as it frees up more time to enjoy yourself outside the kitchen on the big day!
How do I store and reheat this nut roast?
Leftover nut roast can be stored in an airtight container in the fridge for up to 3 days and reheat in the microwave for 2-3 minutes! You can also cut it into individual slices and freeze those for up to a month.
What to serve with a vegetarian nut roast?
Tomato sauce or gravy are great drizzled over a nut roast. All your traditional Christmas side dishes go well with nut roast too – cranberry sauce, brussels sprouts, roast potatoes, yorkshire pudding!
What does a nut roast contain?
Nut roasts usually have a base of nuts, legumes, bread crumbs and sometimes mushrooms. They are seasoned with fresh or dry herbs and usually onion and garlic.
Are nut roasts healthy?
Depends on what you put in it! Most nut roasts are somewhat healthy because they are made with primarily whole food ingredients. They can be quite high in fat, because of the fat content of nuts.
However, nuts come with a whole host of other health benefits, so you could say it balances out! Either way, it’s Christmas – no need to sweat it too much!
What do you eat with a nut roast?
Normal Christmas sides (the vegetarian ones!). Gravy, roasted root vegetables, stuffing, brussell sprouts, cranberry sauce. Some people like to spread tomato paste on top of their nut roast, or prepare a smoky tomato sauce to drizzle over it.
Nut roast variations and alternatives
If you want this to be a vegan roast, you can replace the eggs with flax eggs or chia eggs and use vegan cheese instead of normal cheese. Alternatively, you could cut the cheese out altogether.
This roast can be made gluten-free if you use gluten-free bread for the breadcrumbs. Alternatively, you could use oats or ground almonds!
You can also switch up the ingredients – why not try pumpkin seeds or brazil nuts? Or give chestnut mushrooms or red lentils a go? If you try anything out, let me know what the best results you came up with were in the comments!
What our readers are saying
Another excellent recipe from this great team! Thank you. I substituted walnuts because I didn’t have any peanuts and it was really great.
Paddy ⭐⭐⭐⭐⭐
What a fantastic recipe and so easy to make too. We made this yesterday and it is by far the best nut roast/roll we have ever eaten. We made the whole roll, so as there are 2 of us we have enough for 3 meals and as you say we can freeze some.
Susie and Martin ⭐⭐⭐⭐⭐
I made this at the weekend and my son said it was the best nut roast ever! He’s taken the leftovers home with him – I made him the big 6 servings just for him 🙂
Sue ⭐⭐⭐⭐⭐
More festive recipes
Check out our vegan christmas recipes, complete with set menus to inspire you! Includes recipes like our crispy brussel sprouts with balsamic vinegar , colourful christmas slaw and perfect roast potatoes.
Perfect Vegetarian Nut Roast (fool-proof recipe)
Ingredients
- ¾ cup cashews
- ¾ cup peanuts (roasted or spiced)
- 5 slices wholegrain bread (whole wheat, crumbled; 5 slices = ca. 220g)
- 1 large onion
- 3 tbsp olive oil
- 2 eggs
- 2 cloves garlic
- Salt and pepper to taste
- ⅕ cup vegetable broth
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 tbsp parsley, dried
- 1 tbsp basil, dried
- 5 oz cheddar cheese (mature cheddar is great) (or use vegan cheese to make the whole thing vegan)
Instructions
- Preheat the oven to 180°C/350F.
- Crush or grind the nuts (you can use a food processor to save time) then mix with the breadcrumbs. If you don’t have all the proper equipment (we don’t) then use the end of a glass bottle crush the nuts in a plastic bowl.¾ cup cashews, ¾ cup peanuts, 5 slices wholegrain bread
- Dice then fry the onion in plenty of oil. When the onions have turned clear, add them (and all the oil!) to the mix.1 large onion, 3 tbsp olive oil
- Add in the eggs, crushed or grated garlic, salt, pepper, broth, herbs and grated cheese.2 eggs, 2 cloves garlic, Salt and pepper to taste, ⅕ cup vegetable broth, 1 tsp oregano, dried, 1 tsp thyme, dried, 1 tbsp parsley, dried, 1 tbsp basil, dried, 5 oz cheddar cheese
- Mix again then knead well.
- Let it stand for 15 minutes.
- Roll into a roll shape.
- Place in baking tray and cook for 40 minutes at 180°C (check it after 30 mins, you don’t want it getting too dry).
- Done! Enjoy your veggie replacement.
Notes
Nutrition
I hope you have enjoyed making this incredible nut roast and that it made an awesome main dish for your Christmas dinner! It’s one of my favourite ever vegetarian Christmas dinner recipes 🤗
Let me know what you thought in the comments! Nothing better than a delicious easy nut roast to complete a roast dinner!
The post Perfect Vegetarian Nut Roast (fool-proof recipe) appeared first on Hurry The Food Up.
]]>The post Delicious Cinnamon Baked Pears with Crunchy Walnuts appeared first on Hurry The Food Up.
]]>Drop a dollop of creamy yogurt on top, drizzle on some syrup and you’ve got the perfect dessert.
Ingredients
Beautifully simple: this recipe only has 4 natural ingredients!
Fruit
Pears are of course a necessity for this recipe. This seasonal fruit is great to use in autumn recipes like this. There are many pear varieties like Comice pears, Anjou pears, and Bosc pears.
I would recommend choosing what is readily available at your grocery store or farmer’s market at the moment, and go for a ripe, but not yet mushy pear.
Spice
Cinnamon has got to be the choice spice for me. It has a classic fall/winter taste and it’s the perfect compliment to the natural sweetness of the pears.
And by the way, if you’re a big cinnamon fan, you’ve gotta check out this homemade cinnamon toast crunch!
All things nice
To go with the soft fruit, I added some chopped walnuts into the pear halves where the seeds sat and drizzled them with some pure maple syrup before baking.
After they come out of the oven they’ll be lovely and warm so add on some plain Greek yogurt (or your non-dairy favourite) to serve.
They’ll taste so good you won’t really want to share!
How many calories are in this baked pear recipe?
In this healthy dessert you’ll find 115 calories and 2 grams of protein.
Here’s an overview of the nutritional information:
Having desserts while controlling calories is fine when you stick to healthy recipes like this (or like these perfect high protein low carb desserts!). They let you have a treat without the guilt.
We have a Free 7-day Weight Loss Meal Plan available if you’d like more inspiration. And if that’s still not enough, feast your eyes on our weekly plan!
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
Health benefits
Healthy food doesn’t have to taste boring and that is definitely the case for this recipe.
Pears have great health benefits including anti-inflammatory properties and possible cancer-fighting compounds.
Cinnamon is another beneficial ingredient. It is said to have anti-fungal and anti-bacterial properties as well as possibly lowering blood sugar and the risk of type-2 diabetes.
Finally, walnuts are said to be full of antioxidants, and omega 3 and support weight control.
How to make the best baked pears?
Prep time – Preheat your oven, cut the pears in half, and using either a teaspoon or melon baller, sccop out the seeds.
Fill with walnuts and drizzle with syrup. Dust with cinnamon and place on a baking sheet.
Baking time – Bake in the oven for a total time of 25 minutes. If they’re a bit firm and it’s not enough time give them a little longer.
Serving time – Serve the pears with some yogurt on top and enjoy!
For full details see the recipe card below.
Baked pears FAQ
Got any questions on how to bake the perfect pear? We’ve covered the most common below, but if you still have questions just let us know in the comments section.
Will harder pears work with this recipe?
Yes, in fact, it’s a great way to enjoy those pears that seem to stay hard in the fruit bowl forever! If they are very hard, you may want to increase the baking time a little
Should I serve baked pears hot or cold?
We think serving baked pears warm is much tastier, but baked pears are still delicious when eaten cold.
How long will they keep for?
Baked pears can be kept in the fridge in an airtight container for 3-4 days. You can gently reheat them in the microwave or enjoy them cold.
Do I need to use baking parchment?
No, we used the parchment to make sure our pears didn’t stick but you can certainly cook this recipe without it (there may just be a bit more washing up!)
Which kind of yogurt should I serve this with?
You could use whichever yogurt you fancy. To keep it healthy you should use plain yogurt without added flavors as this can increase the sugar content.
To make the recipe vegan, use a non-dairy alternative like soy.
Recipe variations
You could try some simple variations if you wanted to change the recipe (but really I think it’s great as it is).
Variety of pears – Yes there are lots of different pears out there but you can choose your favorite pears to make this dish. I would say ripe pears are the best pears to pick.
Of course, if you can’t find pears try an apple as we used in our baked apple recipe.
Different nuts – if you don’t like walnuts, this baked pears recipe works nicely with chopped pecans, hazelnuts, or almonds.
Different toppings – If you can’t get maple syrup you could sprinkle on some cinnamon sugar instead of plain cinnamon. Or dust icing (powdered) sugar when they’re being served.
And if you’re not too worried about the calorie count a scoop of vanilla ice cream would probably go down a treat (but I didn’t tell you that!).
More recipes like this
If you love this recipe then you’re sure to enjoy these too,
What our readers are saying
Still concerned that your cinnamon baked pears may not impress? Don’t be! Our fantastic readers have been busy whipping up this dish and sharing the results in the comments section:
These are light and delicious! I love baked apples and these are a step up in elegance! I am taking a big pan to a dinner party tonight. Serving them with vanilla or vanilla caramel ice cream for a little decadence!
Tammie ⭐⭐⭐⭐⭐
So easy to make and delicious! My husband and my 2 year old gobbled these up. It really did take 5 minutes to prep like you said! I’ll be keeping this recipe. And as an added bonus, it was a healthy dessert. 5 stars for sure! Thank you!
Maya ⭐⭐⭐⭐⭐
Loved baked stone fruits.. these pears are so simple yet delicious!
Thalia @ butter and brioche
Cinnamon Baked Pears with Crunchy Walnuts
Ingredients
- 2 pears
- 2 tsp cinnamon
- 2 tsp maple syrup (or honey if that's fine with you)
- 3 tbsp walnuts
Optional
- 4 tsp low fat soy yogurt (or dairy yogurt if you like – just keep it gluten-free if needed)
Instructions
- Preheat your oven to 175°C (350°F).
- Cut the pears in half.2 pears
- Using a tablespoon scoop out the seeds of each half.
- Fill with walnuts and drizzle about half a tsp of maple syrup over each half.3 tbsp walnuts, 2 tsp maple syrup
- Finish them off with a few dashes of cinnamon powder.2 tsp cinnamon
- Whack them onto a baking tray and off they go into the oven for about 25 minutes. Don't forget some gloves to take them out again 😉
- Serve with some yogurt.4 tsp low fat soy yogurt
- Done.
Notes
Nutrition
I hope you enjoy this new recipe. There is a pleasure in taking simple ingredients and making such a tasty treat.
Being ready in less than half an hour means you’ve got more time to cozy up by the fire while you eat it.
It’s by far my favorite way to eat pears these days that’s for sure!
The post Delicious Cinnamon Baked Pears with Crunchy Walnuts appeared first on Hurry The Food Up.
]]>The post Healthy Breakfast Pear Crisp – Pear-fect Brekkie! appeared first on Hurry The Food Up.
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We are about to introduce you to a game changing breakfast: pear crisp with oats. Yep you heard right, you can have dessert for breakfast! Double whammy!
It’s basically a quick pear dessert that is healthy and filling enough to pass as a breakfast food too.
Our pear crisp is made with pears baked in orange juice and maple syrup, topped with a delicious crumble made of oats, flour, seeds and cinnamon. We recommend eating it with a big dollop of Greek yoghurt.
You can rustle this easy pear recipe up in just over half an hour!
Healthy Pear Crisp Recipe
What’s so healthy about this pear crisp with oats? And would we recommend it for weight loss?
We would say this is a pretty healthy pear crumble recipe.
It’s got plenty of pears in it for starters, so it is a tasty way to get some of your five a day. Pears are full of antioxidants and fibre, and contain no fat or cholesterol, so a healthy pear recipe is a great thing to incorporate into your diet.
You could also try our baked pears, or, if you are feeling adventurous, our savoury pear soup.
Furthermore, our recipe includes a side of low fat greek yoghurt, which adds a load of much needed protein! Greek yoghurt also contains plenty of calcium and probiotics, for a healthy gut, among other benefits.
We chose Greek yoghurt specifically because it is lower in sugar than other yoghurts, as it undergoes a straining process which removes some of the sugar lactose!
For a savoury alternative use of Greek yoghurt, try them as an accompaniment to these lentil patties or sweetcorn fritters.
A healthy breakfast crumble like this one can be incorporated into any weight loss plan. Check out our vegetarian weight loss course if you want more veggie recipes for weight loss!
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
How to make a vegan/gluten free pear crisp
This pear crisp recipe would work with lots of different fruits! If you can’t find any good fresh pears, you could try it with frozen fruits – maybe forest fruits, or peaches for example.
You could also make it with apples, strawberries or blackberries.
Get Vegan With It
If you want to make this a vegan recipe, then swap butter for coconut oil ( or your favourite plant-based butter!) and Greek yoghurt for plant-based yoghurt!
If you want to make it gluten-free, then you can replace the flour with more oats and pulse them down to an oat flour, or pick another gluten free alternative.
The dough will keep for up to two days in the fridge, so it’s a good idea to make some in advance for future use.
We hope you enjoy this delicious pear breakfast recipe (why not try these 400 calorie breakfasts for more great starts to your day!)!
Breakfast Pear Crisp
Ingredients
- 2 big pears (2 big pears or 2 3/4 cup of diced pears)
- ½ tbsp cornstarch
- 1 ½ tbsp maple syrup
- 1 orange
- 1 cup rolled oats
- ¼ cup flour
- 1 ½ tbsp brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 2 tbsp almonds, sliced (or chopped)
- 3.5 tbsp butter
- 3 tbsp pumpkin seeds
- 1 cup low fat Greek Yogurt
Instructions
- In the food processor pulse the oats, flour, sugar, cinnamon, almonds, 1 tbsp pumpkin seeds and salt until the almonds are chopped down to small pieces.1 cup rolled oats, ¼ cup flour, 1 tsp cinnamon, ½ tsp salt, 2 tbsp almonds, sliced, 3 tbsp pumpkin seeds, 1 ½ tbsp brown sugar
- Transfer to a bowl and add cold butter cut into small pieces. Using your hands, incorporate the butter to the oat mix just until there are no remaining visible streaks of butter.3.5 tbsp butter
- Add 1 ½ tbsp of maple syrup and mix just until incorporated. The dough should be sandy, chunky, and crumbly but hold together when squeezed, like a cookie dough. Do not over mix this or press it further. Rest in the fridge for 30 minutes up to two days.1 ½ tbsp maple syrup
- Preheat the oven to 180 degrees celsius.
- In a 9 inch baking dish add the pear cubes, cornstarch, remaining maple syrup, and juice of the orange.2 big pears, ½ tbsp cornstarch, 1 ½ tbsp maple syrup, 1 orange
- Scatter pieces of crisp topping all over the pear maple baking dish, covering all the surface. Sprinkle the remaining pumpkin seeds on top.3 tbsp pumpkin seeds
- Bake for 25 minutes, until the crisp is golden brown and the fruit is bubbling. If necessary, turn on the broil during the last 3 minutes to golden the top of the crisp.
- Allow it to cool completely if you can wait. Serve crisp with a side of Greek yogurt and enjoy.1 cup low fat Greek Yogurt
Notes
Nutrition
The post Healthy Breakfast Pear Crisp – Pear-fect Brekkie! appeared first on Hurry The Food Up.
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Please welcome to the stage our smashed Brussel sprouts salad with quinoa! We’ve taken the festive season’s most infamous vegetable and given it a flavour makeover!
What are smashed Brussel sprouts you ask? The key is in the name. After boiling your sprouts, you smash them open with a plate, then sautée or roast them.
The smashing opens up more surface area for the sautéed brussel sprouts to absorb herbs and spices and get deliciously golden and crispy when you fry them!
We serve ours up in a healthy salad with quinoa, carrots, chopped almonds and a maple soy sauce (it’s actually one of our favorite vegetarian quinoa recipes!).
You’ve never had such tasty Brussel sprouts!
Health benefits of a smashed Brussel sprouts salad!
Are Brussel sprouts good for you? Absolutely yes! If you’re going to eat one healthy dish this Christmas, let it be this!
Overall this Brussel sprouts salad has a very healthy profile:
A solid 482 calories per serving, 13g fibre, 14g protein, 259% of your vitamin A requirements and 97% of your Vitamin C requirements!
Brussel sprouts are part of the brassica family, which is basically the cabbage family. They have high levels of vitamin C and K, plenty of fibre and very few calories and fat.
Vitamin C is an antioxidant. It helps your body to absorb iron, to repair tissue and contributes to the healthy functioning of your immune system.
Vitamin K contributes to bone health and wound healing, by helping your blood to coagulate around open wounds.
Brussel sprouts also contain high levels of other antioxidants, such as kaempferol. This antioxidant may help to prevent cancer, ease inflammation and support heart health.
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
Crazy for quinoa
Quinoa is a certified superfood and key player in our Brussel sprouts salad.
It is one of very few plant-based sources of complete proteins, which means it contains all the essential amino acids. Amino acids are vital to the healthy functioning of your body.
It can be hard to come by complete proteins in vegan diets, so a dish like this vegan quinoa salad is a great addition to your repertoire.
Quinoa is also a fantastic source of fibre, phosphorus, magnesium and iron!
What’s more, it’s gluten-free and easy for your body to digest – so for any IBS sufferers or coeliacs out there, this quinoa salad is for you.
We think that the addition of a food as SUPER as quinoa is one of the things that makes this the BEST Brussel sprouts recipes out there.
If you want more quinoa inspiration, check out our quinoa breakfast porridge or Thai quinoa salad.
What about weight loss?
So we already know this is a healthy Brussel sprouts recipe, but is it a good weight loss salad?
Well the fact that it is generally healthy is already a good sign! If the food you eat is full of good stuff and keeps the bad stuff at bay, your body will be functioning at full capacity.
If you are physically well and healthy, you will be more likely to stick to your weight loss goals, than if you are following some fad diet that leaves you feeling weak and malnourished!
What’s more, this smashed Brussel sprouts salad is full of fibre and protein, two of the most important elements that make a food appropriate/inappropriate for weight loss.
One serving contains 13g fibre and 14g protein.
Both these things make you feel full, which means that you are less likely to need to snack between meals if you eat a hearty bowl of protein rich Brussel sprouts salad for lunch.
Find out more about healthy weight loss as a vegetarian by checking out our vegetarian weight loss course or downloading one of our free weight loss meal plans.
But for now, enjoy tucking into this yummy smashed Brussel sprouts salad with quinoa!
Smashed Brussel Sprouts Salad With Quinoa
Ingredients
- ½ cup quinoa
- 5 oz Brussel sprouts
- 1 tbsp olive oil
- 4 oz carrot (cut into ½ inch pieces)
- ¼ tsp thyme, dried
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- ¼ tsp sesame oil
- ¼ tsp garlic powder
- 2 oz spinach
- 1 handful parsley, fresh
- ½ avocado (diced)
- 2 tbsp almonds (chopped)
- Salt and pepper to taste
Instructions
- Cook ½ cup quinoa according to package instructions. Reserve until needed.½ cup quinoa
- Meanwhile, in a small pot of salted boiling water, cook the Brussel sprouts until a knife can easily go through them, about 5-8 minutes depending on the size of the Brussel sprouts. Take the cooked Brussel sprouts off the water and smash them with the back of a plate.5 oz Brussel sprouts
- In a medium sized skillet over medium heat add 1 tbsp of olive oil, thyme, smashed Brussel sprouts and carrot pieces. Cook, mixing often, until the Brussel sprouts and carrots are slightly browned and charred. Take off the stove and add cooked quinoa, parsley leaves and spinach and mix. Season with salt. Rest until needed.1 tbsp olive oil, 4 oz carrot, ¼ tsp thyme, dried, 2 oz spinach, 1 handful parsley, fresh
- In a small bowl mix maple syrup, soy sauce, sesame oil and garlic powder. Rest until needed.2 tbsp maple syrup, 1 tbsp soy sauce, ¼ tsp sesame oil, ¼ tsp garlic powder
- Serve salad and top with avocado and chopped almonds. Sprinkle black pepper to taste and drizzle maple soy dressing.½ avocado, 2 tbsp almonds, Salt and pepper to taste
Notes
Nutrition
The post Smashed Brussel Sprouts Salad With Quinoa! appeared first on Hurry The Food Up.
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