I made this in the morning for a baby shower that was held in the evening. The salad kept well and transported well (I filled the endive leaves before transporting). Also, I used only about half of the dressing and mixed it in with the salad instead of drizzling it - turned out great. I made the following changes and was happy with them: used only 1/4 cup olive oil; mixed half blue cheese with half goat cheese to cut down on the strong blue cheese flavor. I think it was an attractive appetizer when arranged in a pretty way on a plate.

Reviewed On: Nov. 3, 2009

This was a really delicious way to use pumpkin. I used a can of plain pumpkin for the middle instead of pumpkin pie filling, and I added 1/2 a cup of splenda, 2 tsp. pumpkin pie spice, 1 tsp. cinnamon, and 1/2 tsp. ground cloves, and it turned out great. Was the streusel topping supposed to be mushy? I would have liked more crunch, so would probably add pecans next time. As other reviewers noted, it needs to be baked about 70 minutes.

Reviewed On: Oct. 24, 2009

I'm giving this 4 stars because it's a great idea, but needs some adjustments. I used ground turkey to cut down on fat, added 2 cans of kidney beans, an extra package of taco seasoning, and doubled the amount of cornbread topping. Mine needed 5 minutes more baking time than the recipe called for. Soooo delicious, filling, and easy!!

Reviewed On: Oct. 24, 2009