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.
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.
1/3 daily fibre
11 plants
Serving size
Ingredients
- 160g quinoa (Quinoa 100%)
- 40g pea shoots
- 100g feta (Milk)
- 30g pumpkin seeds
- 160g mangetout
- 80g mixed salad leaves
- 2 pear
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 250g Jerusalem artichokes
- 20g walnuts (Nuts)
- 2 onion
Nutritional Information
Calories: 497
Protein: 18g
Carbs: 46g
Fat: 26g
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.
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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
Prep & roast
- Quarter the pears lengthways. Remove the core and cut each into 8 wedges. Scrub the artichokes lightly with a scourer to remove any grit. Halve the small ones and quarter the larger ones. Peel and cut each onion into 8 wedges
- Place all on the baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 20 mins, until soft and golden
Boil & char
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and run under cold water
- Heat the medium frying pan with 1 tsp oil on medium-high heat. When hot, add the mangetout and cook for 2-3 mins, until lightly charred. Season with salt, then remove from the heat
Assembly time
- When the veg is ready, allow to cool for a few minutes
- To the large bowl, add the roasted veg, mangetout, quinoa, maple mustard dressing and half the feta. Toss until coated in the dressing
- Add the salad leaves and pea shoots to the bowl, then toss again to combine. Season with salt and pepper to taste
Plate up
- Serve the salad into bowls. Crumble over the remaining feta and sprinkle over the walnuts and pumpkin seeds
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