Pumpkin Egg Salad Recipes

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ROAST PUMPKIN AND FETA SALAD



Roast Pumpkin and Feta Salad image

This Roast Pumpkin and Feta Salad with Sweet Balsamic Vinaigrette is a bright and fresh antidote to bland and boring salads. It's great as a meal on its own or paired with some tasty barbecued meat as the perfect side dish.

Provided by Cassie Heilbron

Categories     Salads

Time 30m

Number Of Ingredients 10

600 grams / 1.3 lbs Pumpkin
1 tablespoon Olive Oil
60 grams / 2 oz Feta Cheese
1 Avocado, diced
2 cups Spinach Leaves
handful Almonds, roughly chopped
2 tablespoon Extra Virgin Olive Oil
2 tablespoon Balsamic Vinegar
1 teaspoon Honey
Salt + Pepper , to taste

Steps:

  • Preheat oven to 200C / 390F. Place pumpkin pieces on baking tray lined with baking paper and drizzle olive oil on top. Mix with your hands to ensure all pieces are coated and arrange in a single layer on the tray. Cook for 20 minutes, flipping once halfway, until golden and tender but not mushy! (see note 1)
  • Place dressing ingredients in a jar, loosen honey with a spoon then secure the lid and shake vigorously until combined.
  • Arrange salad ingredients in a bowl, drizzle with dressing and lightly toss.

Nutrition Facts : Calories 267 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, Sodium 186 grams sodium, Sugar 7 grams sugar

ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD



Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach Salad image

The FAMOUS Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach recipe is so simple to make and is the perfect vegetarian side dish for your next BBQ, family dinner or celebration.

Provided by Lucy - Bake Play Smile

Categories     Salads

Time 30m

Number Of Ingredients 10

600 g pumpkin (skin removed and cut into slices or chunks)
2 tbs olive oil
salt and pepper (to season)
75 g pine nuts
150 g baby spinach leaves
80 g feta (crumbled into small chunks)
1 tbs honey
2 tbs balsamic vinegar
2 tbs olive oil
salt and pepper (to season)

Steps:

  • Preheat oven to 200 degrees celsius (fan-forced).
  • Chop the pumpkin into small slices or chunks and remove the skin.
  • Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
  • Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
  • Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
  • Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
  • To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
  • Pour the dressing over the salad, toss to combine and serve immediately.

Nutrition Facts : Calories 249 kcal, Carbohydrate 13 g, Protein 5 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

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