Warm roasted pumpkin and potato salad

Warm roasted pumpkin and potato salad

By
ads

Dried cranberries add sweetness to this pumpkin and potato salad.

The ingredient of Warm roasted pumpkin and potato salad

  1. 2 tbsp olive oil
  2. 100g Western Star Original butter salted
  3. 750g Jap pumpkin, cut into wedges
  4. 750g kipfler potatoes, scrubbed
  5. 1/3 cup (45g) toasted hazelnuts, coarsely chopped
  6. 100g baby spinach leaves
  7. 1/4 cup (35g) dried cranberries
  8. 2 tsp thyme leaves

The instruction how to make Warm roasted pumpkin and potato salad

  1. Preheat oven to 190u00b0C. Combine oil and half the butter in a roasting pan. Place in the oven for 5 minutes or until heated through. Add the pumpkin and potato and season well with salt and pepper. Gently toss to coat. Roast for 25-30 minutes or until tender.
  2. Meanwhile, melt remaining butter in a large frying pan over medium-high heat. Add hazelnuts and cook, tossing, for 2 minutes or until lightly golden. Add spinach, cranberries and thyme and cook, tossing occasionally, for 1 minute or until spinach wilts and heated through. Remove from heat.
  3. Place pumpkin mixture and hazelnut mixture in a large serving bowl and gently toss to combine. Serve immediately.

Nutritions of Warm roasted pumpkin and potato salad

calories:
fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

ads2

You may also like