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Roasted pear and red cabbage salad

Roasted pear and red cabbage salad


This gluten free dish with pear, red cabbage and rocket, is a warm salad that makes a great side dish for chicken or pork

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    1078kj 259kcal
  • Fat
    Med 27%
  • Saturates
    Med 26%
  • Sugar
    Med 16%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • ½ Co-op British red cabbage, cut into wedges
  • 2 rosemary sprigs, leaves finely chopped, or 1 tsp dried
  • 3 tsp Co-op olive oil
  • 2 Co-op British pears, cored and quartered
  • Juice of ½ lemon
  • 1 tsp Co-op Fairtrade clear honey
  • 70g pack Co-op rocket
  • 75g Co-op Roquefort, crumbled
  • 50g walnuts, roughly chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Toss the cabbage wedges with the rosemary, 2 tsp of the olive oil, and season, then spread out on a lined baked tray
  3. Roast for 20 mins
  4. Add the pear quarters and gently toss with the cabbage, then roast for 20 mins
  5. Leave to cool slightly
  6. Meanwhile, combine the remaining olive oil with the lemon juice, honey and some black pepper to make a dressing
  7. Scatter the rocket over a large platter then top with the cabbage, pear, blue cheese and walnuts
  8. Drizzle over the dressing to serve

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