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Roasted pumpkin, pear & witlof salad
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Easter side salad complements roast perfectly.
Ingredients:
  • 115g (1 cup) walnut pieces
  • 1kg Kent pumpkin, unpeeled, deseeded, cut into 2cm-thick slices
  • 125ml (1/2 cup) olive oil
  • 6 Corella pears
  • 80ml (1/3 cup) cider vinegar
  • 60ml (1/4 cup) honey
  • 23.40 gm wholegrain mustard
  • 2 witlof, leaves separated
  • 150g creamy blue cheese (such as Castello Blue), crumbled
Instructions:
  • Toast the walnuts in a medium frying pan over medium heat, stirring often, for 5 minutes or until fragrant. Remove from heat and let cool on a plate.
  • Preheat the oven to 180°C. Line 2 large baking trays with non-stick baking paper. Spread pumpkin on one tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Bake for 45 minutes until golden and tender. Let it cool before serving.
  • Next, arrange the pears on the lined tray. Bake for 10 minutes or until tender. Allow them to cool before proceeding.
  • Combine the remaining oil, vinegar, honey, and mustard in a screw-top jar, shake vigorously until fully mixed. Season with salt and pepper to taste.
  • Arrange the pumpkin, pears, and witlof on individual plates. Sprinkle with walnuts and blue cheese. Finish with a drizzle of dressing before serving.

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