Roasted Spring Greens with Hazelnuts and Pecorino

You can never have too many side dish recipes, so give Roasted Spring Greens with Hazelnuts and Pecorino a try. One portion of this dish contains approximately 8g of protein, 16g of fat, and a total of 242 calories. This recipe serves 4. For $2.11 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Easter. If you have hazelnuts, bell pepper, sea salt, and a few other ingredients on hand, you can make it. 51 person were impressed by this recipe. It is brought to you by Crumb. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes approximately 16 minutes. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, you might also like recipes such as Winter Greens with Roasted Pears and Pecorino, Summer Greens and Herbs with Roasted Beets and Hazelnuts, and Yellow Squash with Hazelnuts and Pecorino.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 6 minutes

 

Ingredients:

Drizzle of good balsamic vinegar

Black pepper

2 tsp extra virgin olive oil

½ cup toasted hazelnuts, roughly chopped

1 firm-ripe pear, thinly sliced

2 ounces pecorino romano cheese

2 tsp red wine vinegar

Sea Salt

6 cups fresh spring mix (about 6 cups)

Equipment:

baking pan

bowl

oven

Cooking instruction summary:

Preheat oven to 400F.Toss the greens with olive oil and vinegar, and sprinkle with salt and pepper. Toss until evenly coated.Arrange the greens in a shallow baking dish. Scatter with thin slices of pecorino cheese and chopped hazelnuts – the amounts above are a guideline only, so feel free to add more or less depending on your preferences.Roast for 5-6 minutes at 400 degrees, then transfer to a large salad bowl. Add sliced pear and drizzle with balsamic, then toss again to mix everything together. Serve immediately.

 

Step by step:


1. Preheat oven to 400F.Toss the greens with olive oil and vinegar, and sprinkle with salt and pepper. Toss until evenly coated.Arrange the greens in a shallow baking dish. Scatter with thin slices of pecorino cheese and chopped hazelnuts – the amounts above are a guideline only, so feel free to add more or less depending on your preferences.Roast for 5-6 minutes at 400 degrees, then transfer to a large salad bowl.

2. Add sliced pear and drizzle with balsamic, then toss again to mix everything together.

3. Serve immediately.


Nutrition Information:

Quickview
241k Calories
8g Protein
15g Total Fat
18g Carbs
45% Health Score
Limit These
Calories
241k
12%

Fat
15g
24%

  Saturated Fat
3g
22%

Carbohydrates
18g
6%

  Sugar
10g
12%

Cholesterol
14mg
5%

Sodium
386mg
17%

Get Enough Of These
Protein
8g
17%

Vitamin C
111mg
136%

Vitamin A
3087IU
62%

Manganese
1mg
57%

Vitamin E
3mg
26%

Phosphorus
202mg
20%

Folate
77µg
19%

Calcium
189mg
19%

Vitamin B6
0.37mg
19%

Fiber
4g
18%

Copper
0.35mg
17%

Magnesium
50mg
13%

Potassium
445mg
13%

Vitamin B1
0.17mg
11%

Vitamin B2
0.17mg
10%

Iron
1mg
10%

Vitamin K
9µg
9%

Zinc
1mg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.53mg
5%

Selenium
2µg
4%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

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