Roasted pumpkin, pear & witlof salad

This sensational salad is the perfect side dish to the Easter roast.

Recipe «Roasted pumpkin, pear & witlof salad» presented in category Recipes / Salads, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 115g walnut pieces, 1kg Kent pumpkin, unpeeled, deseeded, cut into 2cm-thick slices, 125ml olive oil, 6 Corella pears, 80ml cider vinegar , 60ml honey, 1 tbsp wholegrain mustard, 2 witlof, leaves separated , 150g creamy blue cheese , crumbled.

Ingredients:

• 115g walnut pieces 
• 1kg Kent pumpkin, unpeeled, deseeded, cut into 2cm-thick slices 
• 125ml olive oil 
• 6 Corella pears 
• 80ml cider vinegar 
• 60ml honey 
• 1 tbsp wholegrain mustard 
• 2 witlof, leaves separated 
• 150g creamy blue cheese , crumbled 

Instructions

1. 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.
2. 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.
3. Meanwhile, place the pears on the remaining lined tray. Bake for 10 minutes or until just tender. Set aside to cool.
4. Place the remaining oil, vinegar, honey and mustard in a screw-top jar and shake until well combined. Season with salt and pepper.
5. Divide the pumpkin, pears and witlof among serving plates. Top with the walnut and blue cheese. Drizzle over the dressing to serve.