Byron Bay Dining – Baked pear, sweet potato, macadamia nut & spinach salad!

Travel is always inspiring especially when it comes to food! As a Natural Nutritionist I often find travel gets me out of a food rut and diverts my food focus towards a new direction. I recently spent a few nights at Byron Bay and dropped into Belongil Bistro. I lunched on a simple but whole heartedly satisfying salad. I most certainly intend re-creating it at home and if you’re also keen, here is my nutritious take on it:

Baked pear, sweet potato, macadamia nut & spinach salad

(serves 2)

Ingredients

  • 1 pear, cored and cut into ¼
  •  1 avocado, cut into 8 slices
  • 2 cups baby spinach leaves
  •  1 cup kale leaves, torn finely
  • 1/3 cup chopped macadamia nuts, roasted
  •  ½ bunch fresh basil, leaves picked
  • ½ cup chickpeas, drained 
  • ½ tsp smoked paprika
  • 1 small sweet potato, cut into rounds
  •  1-2 tbsp macadamia nut oil
  • 1 tsp apple cider vinegar

Method

  1. Pre-heat oven to 180 degrees, line a baking tray with non-stick paper

  2. Place pear and sweet potato onto the tray, drizzle with oil, bake until well roasted

  3. Toss chickpeas, drizzle of oil and smoked paprika together, spread onto another baking tray lined with paper and bake for 10-15 minutes until golden

  4. Layer ingredients into 2 large bowls (see picture), drizzle with macadamia nut oil and apple cider vinegar

  5. Enjoy!

Enjoy! Casey Dick | Passionate Dedicated Natural Nutritionist | Brisbane, Australia, Dietary Nutritionist, Byron Bay Food