Creating nutritious Memories

Pear, grape rocket salad with wholegrain honey mustard vinaigrette

Pear, grape rocket salad with wholegrain honey mustard vinaigrette

Sometimes looks can be very deceiving. This was especially the case when I saw this as a side dish for lunch with the kids. Despite this weird looking salad, it is always recommended by Lena to try every food that is presented during lunch so that the children will also be encouraged to try meals with vegetables. So I really encouraged the kids “Just try ONE bite and you’ll never see it the same again” I told them. I know I did 🙂

I Just love the look of this salad :)

You should have seen their expressions on their faces “WE WANT MORE!!!!!! All of their plates were completely empty. The salad of imagination was a complete success once again 🙂 and made washing a whole lot easier 🙂

Go to the Austrlian Pears Facebook page

For many years, I never used to eat pears. However, I fell in love with this dish as soon as I took my first bite. Now I use pears in various types of foods from oat bran topping for brekkie to even on pizzas (thanks to the free book I received from Woolworths). The good news is that pears are still in season in Melbourne. So I like to buy my pears at my local fruit store since they are cheap and fresh from the farms in Melbourne.

This recipe is slightly modified from the original recipe. I have added walnuts and used wholegrain mustard combined with honey to make honey mustard dressing. Overall this salad has a sweet and savoury taste to it and this paring goes incredibly well with my home country dish Jollof rice (which I should post the recipe soon) or I like to eat a LARGE bowl of this salad.



  • 50g (1/2 bunch) rocket, trimmed
  • 1/2 small green oakleaf lettuce, washed, dried  (optional)
  • 50g piece Parmesan, shaved
  • 40g (1/3 cup) walnut pieces
  • 1 (about 300g) ripe pear (like beurre bosc, packham or williams)
  • ½ cup of red grapes


  • 2 tbs olive oil
  • 1 tsp Whole grain mustard
  • ½-1tbp of honey
  • Salt & ground black pepper, to taste (optional)


  • To make the dressing, place the olive oil and honey, and whole grain mustard in a small bowl. Season with salt and pepper and whisk to combine.
  • Place the rocket, lettuce, Parmesan, walnuts and in a large bowl.
  • Peel, quarter and core the pear. Slice each quarter into four. Add to the salad with the dressing and toss well. Serve immediately.

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