You can take our culinary word for it, Chef! This salad will redefine what you think is possible when it comes to salads. With the perfection combination of crumbly, earthy blue cheese, salty biltong & sweet pear, this sensational salad looks as good as it tastes. This is the perfect meal to enjoy outside on your patio, when you want to serve up effortless elegance. Served with oven-roasted butternut and coated in a dijon mustard-balsamic vinaigrette.
Serving guide
Choose your portion size.
ROAST
Coat the Butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a salad bowl, combine the Vinaigrette with a generous drizzle of olive oil, and mix to emulsify. Add the butternut, biltong, salad leaves, and pear. Toss to combine and season.
DINNER IS READY
Bowl up the loaded mixture, crumble the blue cheese over, and scatter over the nuts. Well done, Chef!
Butternut Chunks - 150g
Walnuts - 15g
Vinaigrette - 30ml
Beef Biltong - 50g
Salad Leaves - 20g
Pear/s - 1
Blue Cheese - 30g
ROAST
Coat the Butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a salad bowl, combine the Vinaigrette with a generous drizzle of olive oil, and mix to emulsify. Add the butternut, biltong, salad leaves, and pear. Toss to combine and season.
DINNER IS READY
Bowl up the loaded mixture, crumble the blue cheese over, and scatter over the nuts. Well done, Chef!
Butternut Chunks - 300g
Walnuts - 30g
Vinaigrette - 60ml
Beef Biltong - 100g
Salad Leaves - 40g
Pear/s - 2
Blue Cheese - 60g
ROAST
Coat the Butternut pieces in oil and season. Air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a salad bowl, combine the Vinaigrette with a generous drizzle of olive oil, and mix to emulsify. Add the butternut, biltong, salad leaves, and pear. Toss to combine and season.
DINNER IS READY
Bowl up the loaded mixture, crumble the blue cheese over, and scatter over the nuts. Well done, Chef!
Butternut Chunks - 450g
Walnuts - 45g
Vinaigrette - 90ml
Beef Biltong - 150g
Salad Leaves - 60g
Pears - 3
Blue Cheese - 90g
ROAST
Coat the Butternut pieces in oil and season. Air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a salad bowl, combine the Vinaigrette with a generous drizzle of olive oil, and mix to emulsify. Add the butternut, biltong, salad leaves, and pear. Toss to combine and season.
DINNER IS READY
Bowl up the loaded mixture, crumble the blue cheese over, and scatter over the nuts. Well done, Chef!
Butternut Chunks - 600g
Walnuts - 60g
Vinaigrette - 120ml
Beef Biltong - 200g
Salad Leaves - 80g
Pears - 4
Blue Cheese - 120g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R236.42
for 4 servings · R59.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vinaigrette needs 120 mlFrench Vinaigrette 300 ml 300 ml at R62.99 · 40% of packR25.20
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Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Butternut Chunks needs 600 gButternut 3 kg 3 kg at R45.00 · 20% of packR9.00
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Blue Cheese needs 120 gBotham's Cremezola Blue Cheese 200 g 200 g at R74.99 · 60% of packR44.99
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Pears needs 4Guava and Pear Dried Fruit Roll 80 g R24.99 · whole pack (size can't be divided)R24.99
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Beef Biltong needs 200 gFree Range Beef Biltong Powder 80 g 80 g at R34.99 · 2.5× packsR87.48
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Blue Cheese, Biltong & Pear Bowl?
The preparation time for Blue Cheese, Biltong & Pear Bowl with roasted butternut is between 15 and 20 minutes.
What is the total time required to make Blue Cheese, Biltong & Pear Bowl with roasted butternut?
The total time required to make Blue Cheese, Biltong & Pear Bowl with roasted butternut is between 20 and 25 minutes.
How many servings does Blue Cheese, Biltong & Pear Bowl provide?
4 servings
What are the main ingredients in Blue Cheese, Biltong & Pear Bowl?
Beef Biltong, Blue Cheese, Butternut, Pear, Salad Leaves, Vinaigrette, Walnut
What is the nutritional information of Blue Cheese, Biltong & Pear Bowl?
Calories: 615, Carbs: 56 grams, Fat: grams, Protein: 41.1 grams, Sugar: 28.8 grams, Salt: 1200 grams
How do I prepare Blue Cheese, Biltong & Pear Bowl?
DINNER IS READY: Bowl up the loaded mixture, crumble the blue cheese over, and scatter over the nuts. Well done, Chef! JUST BEFORE SERVING: In a salad bowl, combine the vinaigrette with a generous drizzle of olive oil, and mix to emulsify. Add the butternut, biltong, salad leaves, and pear. Toss to combine and season. TOAST: Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Coat the butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Blue Cheese, Biltong & Pear Bowl?
Beef Biltong, Blue Cheese, Butternut, Pear, Salad Leaves, Vinaigrette, Walnut
How many calories does Blue Cheese, Biltong & Pear Bowl have?
615 calories
How much fat content does Blue Cheese, Biltong & Pear Bowl have?
grams