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🥗 Fresh Spinach and Pear Salad with Crispy Croutons and Feta

562 kcal · 30 min · 4 servings

Ingredients

• 300 g fresh, young leaf spinach
• 2 slices dark rye bread
• 4 tbsp butter
• salt
• 2 ripe pears (e.g. Williams Christ)
• 1 tbsp lemon juice (for drizzling)
• 75 g coarsely chopped walnuts
• 1 tbsp powdered sugar
• 2 tbsp lemon juice
• pepper (from the mill)
• 4 tbsp walnut oil
• 150 g feta

Instructions

1. 1. Wash the spinach thoroughly and remove any wilted leaves.
2. 2. Spin the spinach dry.
3. 3. Cut off the crust from the bread.
4. 4. Cut the bread into small cubes.
5. 5. Heat a pan and melt two tablespoons of butter in it.
6. 6. Fry the bread cubes in the hot butter until golden brown.
7. 7. Remove the croutons from the pan.
8. 8. Place the croutons on a kitchen towel to drain the fat.
9. 9. Lightly salt the croutons.
10. 10. Wash the pears.
11. 11. Quarter the pears.
12. 12. Remove the cores of the pears.
13. 13. Cut the pears into wedges.
14. 14. Drizzle the pear wedges immediately with lemon juice.
15. 15. Roast the nuts in a dry pan until golden brown.
16. 16. Remove the nuts from the pan and set them aside.
17. 17. Melt the remaining butter in the same pan.
18. 18. Add the pear wedges to the pan.
19. 19. Sauté the pears briefly.
20. 20. Dust the pears with powdered sugar.
21. 21. Caramelize the pears slightly.
22. 22. Whisk the lemon juice with salt and pepper for the dressing.
23. 23. Whisk the oil into the dressing mixture.
24. 24. Distribute the spinach onto plates.
25. 25. Place the caramelized pears on top of the spinach.
26. 26. Crumble the feta and sprinkle it over the salad.
27. 27. Sprinkle the salad with the croutons.
28. 28. Sprinkle the salad with the roasted nuts.
29. 29. Drizzle the salad with the dressing.
30. 30. Serve the salad immediately.

Nutrition per serving

• kcal: 562
• Protein: 13 g · Fett/Fat: 45 g · Carbs: 26 g