There’s nothing shy about this salad. It’s big on colour, bold in flavour, and packed with all the textures you want in a warm-weather dinner - roast beetroot, sweet pears, crisp asparagus, golden chicken, and a bold blue cheese that brings it all together. It’s the kind of thing you’d serve when friends are coming round but you don’t fancy sweating over a stovetop. And while it looks fancy, it’s just about good ingredients doing their thing. A seasonal celebration in a bowl - easy, impressive, and never boring.
1. Roast the beetroot:
Preheat the oven to 180°C. Drizzle the beetroots with olive oil and a pinch of salt, then wrap in foil. Roast for 40–60 minutes, until tender when pierced with a fork. Cool, then slice into wedges.
2. Cook the chicken:
Place the chicken breasts on a lined baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes or until cooked through (internal temp: 75°C). Let rest, then slice.
3. Toast the pecans:
Spread the pecans on a baking tray and toast in the oven for 7–8 minutes, until fragrant and lightly golden. Set aside to cool.
4. Prep the pears:
Thinly slice the pears and place in a bowl of cold water with a squeeze of lemon juice to stop them browning. Keep them there until ready to serve.
5. Blanch the asparagus:
Trim the woody ends and cut into thirds. Boil a pot of water, blanch the asparagus for 1 minute, then transfer to a bowl of cold water. Drain and pat dry.
6. Make the dressing:
Whisk together the honey, Dijon mustard, red wine vinegar, olive oil, salt, and pepper until smooth.
7. Assemble the salad:
Lay the rocket on a large serving plate. Add the beetroot, pear, asparagus, and pecans. Top with sliced chicken and crumbled blue cheese. Drizzle with dressing and gently toss to serve.
