Roast Pumpkin Salad with Garlic Croutons and Maple Dressing

taste.com.au

Mothermichelle

150g pkt wild rice

1.5kg kent pumpkin, deseeded, cut into thick wedges

1 red onion, cut into wedges, leaving root intact

4 slices sourdough bread, torn

45g (¼ cup) blanched hazelnuts (see notes)

1 tbsp extra virgin olive oil

½ cup chopped fresh continental parsley

1 small garlic clove, very finely chopped

1 bunch broccolini, steamed, halved lengthways

Mixed salad leaves, to serve

100g feta, crumbled

Beetroot chips, to serve

maple dressing

80ml (⅓ cup) extra virgin olive oil

1 ½ tbsp maple syrup

1 tbsp apple cider vinegar

Directions at taste.com.au

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