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Ingredients

2 buerre bosc pears, halved, cored, cut into thick wedges
1 red onion, halved, cut into wedges
1/4 cup maple syrup
2 tablespoons extra virgin olive oil
1/2 medium orange sweet potato, peeled into thin ribbons
1/2 cup walnuts, roughly chopped
4 rashers streaky bacon
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard
60g baby rocket
60g blue cheese, crumbled
2 tablespoons roughly chopped fresh chives

Method

Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
Step 2 Place pear and red onion on prepared tray. Drizzle with maple syrup and 1/2 the oil. Season with salt and pepper. Roast for 20 minutes, turning halfway through cooking.
Step 3 Sprinkle sweet potato and walnuts over pear on tray. Roast, tossing mixture halfway through cooking, for a further 10 to 15 minutes or until sweet potato is just tender.
Step 4 Meanwhile, heat a large non-stick frying pan over medium-high heat. Cook bacon, turning, for 5 minutes or until golden. Drain on paper towel. Roughly chop.
Step 5 Using a fork, whisk vinegar, mustard and remaining oil in a small bowl. Arrange rocket and bacon over pear mixture. Drizzle with dressing. Toss gently to combine. Sprinkle with cheese and chives. Serve.

Maple roasted pear and sweet potato salad

How to make Maple roasted pear and sweet potato salad

Ingredients

Method