Pumpkin and Spinach Salad

• 600g pumpkin, chopped into 2.5cm pieces
• garlic olive oil spray
• 50g baby spinach leaves
• 1 cup semi sun-dried tomato
• 1/3 cup KRAFT French Dressing
• 100g fetacheese, crumbled
• 1/2 cup hazelnuts, roasted

1. SPRAY pumpkin with garlic olive oil and roast on a paper lined baking tray in a moderate oven 180 degrees C for 30-40 minutes or until cooked.
2. Set aside to cool.
3. GENTLY toss together pumpkin, spinach, tomatoes and dressing in a serving bowl.
4. Sprinkle over cheese and hazelnuts.
5. Serve immediately.

pumpkin, garlic, baby spinach leaves, semi sundried, fetacheese, hazelnuts

Taken from www.kraftrecipes.com/recipes/pumpkin-spinach-salad-115370.aspx (may not work)