Roast Pumpkin, Cashew and Philly Salad - Everyday Delicious Kitchen

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Roast Pumpkin, Cashew and Philly Salad

Roast Pumpkin, Cashew and Philly Salad
Prep time
Total time
serves 4
This sensational salad is great served warm and cold !

What you need

  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • 500g pumpkin, peeled and cut into 5x5cm chunks
  • 125g block PHILADELPHIA Cream Cheese, cubed into 3 x 3 cm
  • 100g prosciutto or bacon, fried until crisp
  • 3/4 cup cashew nuts, toasted
  • 150g french beans, blanched
  • 1/4 cup balsamic vinegar

How to make it

Combine oil, garlic and pumpkin and bake at 200°C for 30 minutes, turning occasionally.

Add Philly* and bake for a further 10 minutes or until Philly* has browned. Cool for 5 minutes, drain and reserve garlicky oil. Arrange pumpkin and Philly* in a serving platter.

Top with prosciutto, cashew nuts and beans. Whisk garlicky oil with vinegar until combined. Drizzle over salad. Serve warm or cold.