Roasted Red Onion & Pear Salad with Gorgonzola and Radicchio
Ingredients
- 4 red onions
- 2 pears
- 120 g Gorgonzola
- 1 radicchio
- 60 g walnut halves
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 3 fresh thyme
Nutrition (per serving)
- Calories
- 433 kcal
- Protein
- 10.9 g
- Carbohydrate
- 27.3 g
- of which sugars
- 20 g
- Fat
- 30 g
- of which saturates
- 8.6 g
- Fibre
- 6.9 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C. Peel and quarter the red onions through the root. Toss with 2 tbsp olive oil, 1 tbsp balsamic vinegar, thyme leaves, salt and pepper. Roast for 30 minutes until soft and caramelised.
- 2
Core and slice the pears, add to the onion tray for the final 10 minutes of roasting.
- 3
Toast the walnuts in a dry pan for 3 minutes. Set aside.
- 4
Whisk together remaining olive oil and balsamic vinegar for the dressing.
- 5
Tear the radicchio into leaves and arrange on a platter. Top with warm roasted onion and pear. Crumble over Gorgonzola and scatter with walnuts. Drizzle with dressing and serve.
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