Wash and dry pears. Cut into quarters removing cores. Clean parsnips, cut into quarters lengthwise. Place butter and oil in a baking dish. Heat in oven for 5 minutes. Roll the vegetables in this to coat well. Bake at 200 C for 20 to 25 minutes or until parsnips are soft. Drain off any oil and leave to cool. Cut cheese into 2cm cubes and mix with pears and parsnip. Place in a salad bowl with baby spinach leaves and drizzle over Nut Dressing. Nut Dressing: Chop pecans and place in a small bowl with oil, vinegar, mustard, salt and pepper. Mix well to combine.
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|Serving Size: 1 Serving (1211g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1488 (69%)|
|Amt Per Serving||% DV|
|Total Fat 165.3g||220 %|
|Saturated Fat 52.2g||261 %|
|Monounsaturated Fat 76.2g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 181.2mg||56 %|
|Sodium 2596.9mg||90 %|
|Potassium 1859.9mg||49 %|
|Total Carbohydrate 136.4g||40 %|
|Dietary Fiber 31.7g||127 %|
|Sugars, other 104.7g|
|Protein 45.8g||65 %|
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Calories per serving: 2145
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