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
• 1 tbs wholegrain mustard
• 2 witlof, leaves separated
• 150g creamy blue cheese (such as Castello Blue), crumbled

Description

Roasted Pumpkin, Pear & Witlof Salad Recipe - 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...

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