Dried cranberries add sweetness to this pumpkin and potato salad.
- Preheat oven to 190°C. 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.
- 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.
- Place pumpkin mixture and hazelnut mixture in a large serving bowl and gently toss to combine. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set