Cut the pumpkin into 2.5 cm chunks. If the skin is tough then peel the pumpkin before cutting into chunks. Place the pumpkin on an ovenproof tray , sprinkle with a little olive oil and season with salt. Bake for 35 to 40 minutes until tender.
Make a vinaigrette. Combine the 75 ml of olive oil with the mustard, honey and vinegar in a small bowl then stir through the nuts and set aside.
Allow the cooked pumpkin to cool slightly and transfer it to a plate. Pour half the dressing over while the pumpkin is still warm.
Mix the remaining vinaigrette with the pears and radicchio and toss them together to make the salad. Arrange the pear and radicchio salad on a serving dish with the pumpkin and serve.