Pear, walnut and blue cheese bread salad
(at time of publication)
- 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.
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.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 6g
Dietary fibre 16g
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