Pear, walnut and blue cheese bread salad
Nutrition Info.(per serve)
2 ripe pears, unpeeled, cut in wedges
½ red onion, thinly sliced
3 tablespoons roughly chopped walnuts
½ cup edamame beans, thawed
2 cups broccoli florets
2 slices grainy bread
3 cups rocketarugulaX
50g blue cheese
¼ cup balsamic vinegar
¼ cup orange juice
1 teaspoon sesame oil
½ teaspoon miso paste
2 tablespoons hot water
Total fat 22g
Saturated fat 6g
Dietary fibre 16g
1 Preheat oven to 200°C. Line a baking dish with baking paper. Arrange pear wedges and onion on dish and bake for 10 minutes. Add walnuts and bake a further 5 minutes. Remove from oven and set aside.
2 Steam or microwave edamame and broccoli for 2 minutes. Run under cold water to cool. Drain and set aside.
3 In a bowl, combine miso vinaigrette ingredients with a fork. Toast bread and cut or tear into chunks.
4 In a large bowl, place rocket, toasted bread, vegetables, pears and onion. Add vinaigrette and toss gently to coat. Divide between plates and crumble blue cheese over.
Make it gluten free: Use gluten-free bread and check miso is gluten free.
Make it vegan: Replace blue cheese with Cheezly Blue Cheese Style. Check the grainy bread and miso paste are vegan.
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