The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Warm Roasted Jerusalem Artichoke, Pear & Feta Salad
Who said salads have to be boring? Here you'll roast hearty Jerusalem artichokes with pears and chunky onion wedges. Then toss with fluffy quinoa, tangy feta and a more-ish maple & mustard dressing. Top with even more feta and crunchy pumpkin seeds to finish.
1/3 daily fibre
10 plants
Serving size
Ingredients
- 80g quinoa (Quinoa 100%)
- 100g feta (Milk)
- 20g walnuts (Nuts)
- 80g mixed salad leaves
- 1 onion
- 2 tsp pumpkin seeds
- 250g Jerusalem artichokes
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 pear
- 80g mangetout
Nutritional Information
Calories: 631
Protein: 24g
Carbs: 53g
Fat: 35g
Ingredients
- 80g quinoa (use half) (Quinoa 100%)
- 80g mixed salad leaves (use half)
- 100g feta (use half) (Milk)
- 20g walnuts (use half) (Nuts)
- 2 tsp pumpkin seeds (use half)
- 250g Jerusalem artichokes (use half)
- 1 onion (use half)
- 80g mangetout (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 pear (use half)
Nutritional Information
Calories: 631
Protein: 24g
Carbs: 53g
Fat: 35g
Warm Roasted Jerusalem Artichoke, Pear & Feta Salad
Who said salads have to be boring? Here you'll roast hearty Jerusalem artichokes with pears and chunky onion wedges. Then toss with fluffy quinoa, tangy feta and a more-ish maple & mustard dressing. Top with even more feta and crunchy pumpkin seeds to finish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a medium frying pan & a large bowl
Roast the veg
- Scrub the artichokes lightly with a scourer to remove any grit. Halve the small ones and quarter the larger ones. Peel the onion and cut into 8 wedges
- Add both to the baking tray, toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, quarter the pear lengthways. Remove the core and cut into 8 wedges
- After 10 mins, add the pear to the baking tray and roast for a further 15-20 mins, until soft and golden
Boil & char
- Meanwhile, add the quinoa to the medium saucepan and boil for 13-14 mins, until cooked, then drain and rinse under cold water
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the mangetout and cook for 2-3 mins, until lightly charred. Season with salt, then remove from the heat
Assemble the salad
- When the veg is ready, allow to cool for a few minutes
- In the large bowl, add the roasted veg, mangetout, quinoa and maple & mustard dressing, then crumble in half the feta. Toss to coat in the dressing
- Add the salad leaves to the bowl, then toss again to combine. Season with salt and pepper
Plate up
- Serve the salad into bowls. Crumble over the remaining feta and sprinkle over the walnuts and pumpkin seeds
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