Roast Pumpkin, Pine Nut and Asparagus Salad

• 300g wedge pumpkin, peeled and cut into chunks
• 1 small curly endive, leaves separated
• 1/4 cup pine nuts, toasted
• 1 bunch asparagus, blanched
• 1/3 cup KRAFT Balsamic Italian Dressing

1. Place pumpkin in a baking dish and spray with olive-oil based spray.
2. Roast pumpkin at 180C for 30-40 minutes or until golden brown.
3. Arrange with endive leaves, pine nuts and asparagus.
4. Drizzle with dressing.

pumpkin, curly endive, pine nuts, italian dressing

Taken from www.kraftrecipes.com/recipes/roast-pumpkin-pine-nut-asparagus-salad-103543.aspx (may not work)