A delicious fruity salad with a wonderful tangy sweet dressing. Vary the ingredients according to taste. I love to add some toasted nuts to this salad and make sure there is plenty of protein to keep the body energised. This dressings is also good over steamed vegetables too.

Pear & Fig Salad with Raspberry walnut vinaigrette


Serves 4

Preparation time: 10 minutes

What’s Good About It?

Including dark leafy greens provides a wealth of B vitamins and minerals including magnesium to support energy levels. Rocket, spinach, kale also provide sulphur compounds to support detoxification pathways too.


  1. Heat the coconut oil in a saute pan. Add the turmeric and stir to coat in the oil. Pour in the honey or maple syrup then toss in the pear slices. Cook for 2-3 minutes turning once to coat in the syrup.
  2. Make the vinaigrette by whisking together all the ingredients in a small bowl or jar.
  3. Assemble the salad – place the rocket and spinach in a large bowl or platter and toss in the remaining ingredients. Drizzle over a little of  the dressing to serve.
  4. Season to taste.

Nutrition per serving with 1tbsp dressing. 354kcal, Fat 26.6g, Carbohydrates 14.5g, Protein 11.8g

Did You Know?

Store the dressing in the fridge for up to 1 week. You can use this dressing on steamed vegetables and cooked beans/ pulses/

60g toasted pine nuts
2 ripe pears, cut into wedges – skin on

2 figs, quartered

1 tbsp coconut oil
1 tsp turmeric
2 tsp  honey or maple syrup
Bag of rocket or mixed salad greens

2 large handfuls of baby spinach leaves

120g goat cheese, crumbled, optional or other protein e.g chickpeas, chicken
Salt and freshly ground pepper to taste


4tbsp raspberry vinegar or use balsamic vinegar
2tbsp balsamic vinegar

4tbsp olive oil

3tbsp walnut oil

1tsp Dijon mustard

salt and pepper to taste