Recipes Warm roasted pumpkin and potato salad

Recipes Warm roasted pumpkin and potato salad

Recipes Warm roasted pumpkin and potato salad

Recipes Warm roasted pumpkin and potato salad Dried cranberries add sweetness to this pumpkin and potato salad. Warm roasted pumpkin and potato salad

Ingredients

  • two tablespoons essential olive oil
  • 100g American Star Original butter salted
  • 750g Jap pumpkin, reduce into wedges
  • 750g kipfler taters, clean
  • 1/3 cup (45g) done hazelnuts, coarsely cut
  • 100g child spinach leaves
  • 1/4 cup (35g) dried cranberries
  • 2 teaspoons thyme simply leaves

Technique

  • Action 1

    Preheat oven in order to 190�C. Mix oil and half the particular butter inside a roasting pan. Put in place the particular oven for 5 minutes or even till heated through. Add the pumpkin and potato and season well along with sodium and pepper. Gently toss in order to coating. Roast for 25-30 minutes or even till tender.

  • Action 2

    Meanwhile, melt remaining butter within a large frying pan over medium-high temperature. Add hazelnuts and cook, tossing, for just two minutes or until lightly golden. Increase spinach, cranberries and thyme and make, tossing occasionally, for 1 minute or even until spinach wilts and heated via. Remove from heat.

  • Step 3

    Place pumpkin blend and hazelnut mixture in a big serving dish and gently toss in order to combine. Assist immediately.