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...
Taste
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