Roasted Pineapple and Avocado Salad

[pixelchef]

Roasted Pineapple and Avocado Salad

Serves 4 as Salad.

A really simple, but really flavourful salad. Big bursts of flavour in the chunked pineapple really make it a crowd-pleaser.

• 2 c peeled and cored fresh pineapple (3/4" chunks)
  
• 1/2 tsp light brown sugar
  

Kosher salt

• 1-1/2 T extra-virgin olive oil
  
• 1-1/2 T balsamic vinegar
  
• 2 Hass avocados, cut into 3/4-inch chunks
  
• 4 oz cleaned baby spinach (4 cups)
  
• 12 mint leaves
  

Freshly ground pepper

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Lime wedges, for serving

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1. Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread the pineapple on a baking sheet and roast in the upper third of the oven for about 10 minutes, or until softened and just beginning to brown.

2. In a medium bowl, whisk the olive oil with the vinegar. Add the avocados, spinach and mint, season with salt and pepper and toss. Transfer the salad to plates, top with the pineapple and serve with lime wedges.

Keywords: Salad, Vegetarian, Easy, Snack

( RG390 )