Pear, walnut and blue cheese bread salad
- 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
- Miso vinaigrette
- ¼ cup balsamic vinegar
- ¼ cup orange juice
- 1 teaspoon sesame oil
- ½ teaspoon miso paste
- 2 tablespoons hot water
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.
Nutrition Info (per serve)
Total fat 22g
Saturated fat 6g
Dietary fibre 16g
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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