This sensational salad is the perfect side dish to the Easter roast.
- Place the walnut in a medium frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted. Transfer to a plate and set aside to cool completely.
- Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Place the pumpkin on 1 lined tray. Drizzle over 2 tablespoons of the oil. Season with salt and pepper. Bake for 45 minutes or until golden and tender. Set aside to cool.
- Meanwhile, place the pears on the remaining lined tray. Bake for 10 minutes or until just tender. Set aside to cool.
- Place the remaining oil, vinegar, honey and mustard in a screw-top jar and shake until well combined. Season with salt and pepper.
- Divide the pumpkin, pears and witlof among serving plates. Top with the walnut and blue cheese. Drizzle over the dressing to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set