Roast Pumpkin, Orange And Broccoli Salad

• 2 1/4 lbs pumpkin or butternut squash, peeled, seeded and cut into small wedges
• 1/3 cup vegetable or olive oil
• 1 lb broccoli, trimmed and cut into florets
• 2 None oranges
• 2 tbsp white balsamic vinegar
• 1 clove garlic, crushed
• 2 None red peppers, thinly sliced
• 1 small red onion, cut into thin wedges
• 6 None romaine lettuce leaves, torn

1. Preheat the oven to 400u0b0F. Line a baking tray with parchment paper. Place the pumpkin on the prepared pan and drizzle with half the oil. Season. Bake for 30 mins or until golden and tender. Cool for 15 mins.
2. Meanwhile, blanch the broccoli in a saucepan of boiling water until bright green and crisp. Refresh under cold running water and drain well.
3. Segment the oranges over a bowl to catch the juice. Whisk the juice with remaining oil, balsamic vinegar and garlic in a small bowl. Season.
4. Place the pumpkin, broccoli, orange segments, pepper, onion and lettuce in a bowl. Drizzle with the dressing and toss to combine. Serve immediately.

pumpkin, vegetable, broccoli, oranges, white balsamic vinegar, clove garlic, red peppers, red onion, romaine lettuce leaves

Taken from recipes-plus.com/api/v2.0/recipes/32780 (may not work)