Heat the oven to Gas 7, 220ºC, fan 200ºC.
Place the pepper, onion and pears in a roasting tin and drizzle with the oil. Add the sage and garlic and roast for 10 minutes. Add the pumpkin or squash and roast for a further 20 minutes until tender.
Allow to cool, then add the salad leaves, goat's cheese, walnuts and balsamic vinegar. Toss together and serve either at room temperature or chilled.
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