Warm roasted pumpkin and potato salad

Dried cranberries add sweetness to this pumpkin and potato salad.

Recipe «Warm roasted pumpkin and potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 100g Western Star Original butter salted, 750g Jap pumpkin, cut into wedges, 750g kipfler potatoes, scrubbed, 1/3 cup toasted hazelnuts, coarsely chopped , 100g baby spinach leaves, 1/4 cup dried cranberries, 2 tsp thyme leaves .

Ingredients:

• 2 tbsp olive oil 
• 100g Western Star Original butter salted 
• 750g Jap pumpkin, cut into wedges 
• 750g kipfler potatoes, scrubbed 
• 1/3 cup toasted hazelnuts, coarsely chopped 
• 100g baby spinach leaves 
• 1/4 cup dried cranberries 
• 2 tsp thyme leaves 

Instructions

1. 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.
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.