Happy Pear House Salad with Pumpkin Seed and Parsley Pesto

Happy Pear House Salad with Pumpkin Seed and Parsley Pesto from The Happy Pear cookbook

This is a lovely fresh, light leafy salad that looks fantastic. The dressing is quite sweet and cuts through the bitterness of the radicchio and chicory.

For how many? Serves 4 as a side


  • 1 large head of radicchio
  • 1 large or 2 small heads of chicory
  • 1 x 180g packet of sprouted beans
  • 100g baby spinach
  • 1 firm ripe pear
  • For the dressing:
  • 100ml olive oil or sunflower oil
  • 50g pumpkin seeds
  • 20g fresh curly or flat-leaf parsley
  • 2 tbsp honey
  • 2 tsp apple cider vinegar or balsamic vinegar
  • 1 tsp salt


Make the dressing first. Use olive oil if you like the taste - sunflower oil will be more neutral in taste. Toast the pumpkin seeds in a dry frying pan over a medium heat for a few minutes, until they start to release their aromas and change colour slightly. Put the seeds into a food processor or blender with all the other dressing ingredients and whizz until smooth.

Cut the radicchio in half, cut out the end and slice into thin strips. Do the same with the chicory amd cut into small pieces. Rinse the sprouted beans and spinach. Core the pear and cut into slices. Put all these ingredients into a large bowl and toss with the salad dressing. Only dress what you use, as it doesn't store well - or eat it all in one go.

See all recipes »

More by The Happy Pear

See all recipes »

Make it tonight

See all recipes »

More vegetarian recipes