Roasted Spring Greens Salad with Hazelnuts and Pecorino
Prep time
Cook time
Total time
Roasted salad? It might sound weird, but roasting brings out the sweetness of spring greens, and makes them a perfect match for slices of juicy pear, nutty pecorino and toasted hazelnuts. It's a delicious switch-up for your usual salad routine.
Recipe type: Side Dish
Serves: 4
  • 6 cups fresh spring mix (about 6 cups)
  • 2 tsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 2 ounces pecorino romano cheese
  • ½ cup toasted hazelnuts, roughly chopped
  • 1 firm-ripe pear, thinly sliced
  • Drizzle of good balsamic vinegar
  • Sea Salt
  • Black pepper
  1. Preheat oven to 400F.
  2. Toss the greens with olive oil and vinegar, and sprinkle with salt and pepper. Toss until evenly coated.
  3. 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.
  4. 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.
Roasting the greens for 5-6 minutes yields a very soft and wilted salad. If you prefer your greens to be slightly less wilted, cut the roasting time in half.
Recipe by Crumb: A Food Blog at