Pear & Blue Cheese Warm Salad


  • 320g butternut squash, peeled and cut into 1cm cubes
  • sea salt and freshly ground black pepper
  • 2 little gem lettuces, quartered top to bottom
  • 2 spring onions, sliced thinly on the diagonal
  • 160g baby plum tomatoes, halved
  • 2 pears, cored and cut into thick wedges
  • 20g rocket
  • 60g Danish blue cheese, roughly chopped
  • 1 lemon, halved


Calories columnFat columnSaturates columnSugars columnSalt column
135 per serving
6% %GDA
5g per serving
7% %GDA
3g per serving
15% %GDA
13g per serving
14% %GDA
0.50g per serving
8% %GDA


  1. Preheat the oven to 220°/fan 200°/gas mark 8.

  2. Place the butternut squash onto a roasting tray and season with a little salt and plenty of black pepper. Place in the oven to roast while you prepare the rest of the salad – it should take about 10-12 minutes.

  3. Cut the little gem, spring onions and plum tomatoes and divide between the plates, then cut the pears into wedges.

  4. Heat a non stick frying pan until hot, add the pears cut side down and fry for 1-2 minutes until golden brown – the natural sugar in the pear will caramelise it. Turn the pear over and cook on the other cut side for another 1-2 minutes.

  5. Divide between the plates then if you fancy a warm dressing, add the blue cheese to the pan in and cook until liquified, stirring occasionally. Remove from the heat.

  6. By now, the butternut squash should be ready. Divide the cooked squash and rocket leaves between the plates and squeeze the lemon over the top. Scatter the cubes of cheese or drizzle the melted cheese over the top, add a little black pepper and serve straight away.


For a vegan option, simply leave off the blue cheese.