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:
covered percent of daily need
