Pumpkin Roasted Hazelnut And Feta Salad Recipes

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PUMPKIN AND FETA SALAD



Pumpkin and Feta Salad image

Pumpkin and feta salad is great for a starter or main course. Toss in some walnuts for added crunch. Oh, and the mint salad dressing is to die for. Check it out!

Provided by Michelle Minnaar

Categories     Salad

Time 1h

Yield 4

Number Of Ingredients 12

1 pumpkin, peeled and cut into bite-sized pieces
30ml (2 tbsp) vegetable oil
120g (4oz) rocket/arugula, washed
1 red onion, peeled and sliced
200g (7oz) feta cheese, crumbled
60g (2 tbsp) walnut halves
60ml (4 tbsp) olive oil
60ml (4 tbsp) lemon juice
10 fresh mint leaves, chopped
30ml (2 tbsp) honey
30ml (2 tbsp) Dijon mustard
Salt and pepper, to taste

Steps:

  • Preheat the oven to 200°C/390°F/gas mark 6.
  • Arrange pumpkin pieces in a single layer on a baking sheet and drizzle with vegetable oil.
  • Roast the pumpkin in the oven for 30 minutes. If everything isn't cooked and tender, cook them for another 10 minutes. Remove from the oven and let it cool down.
  • Toss the pumpkin, rocket, onion, cheese and walnuts in a large salad bowl.
  • Place the olive oil, lemon juice, mint leaves, honey, mustard, salt and pepper in a small food processor and blend until smooth.
  • Pour the dressing over the salad and toss again.
  • Serve immediately and watch the salad bowl's contents disappear.

Nutrition Facts : Calories 590 calories, Sugar 11.4 g, Sodium 483.1 mg, Fat 52.9 g, SaturatedFat 18.1 g, TransFat 0 g, Carbohydrate 19.5 g, Fiber 3.7 g, Protein 16.9 g, Cholesterol 44.5 mg

ROAST PUMPKIN, SPINACH AND FETA SALAD



Roast Pumpkin, Spinach and Feta Salad image

Recipe video above. Try this Roast Pumpkin, Spinach and Feta Salad for your next Sunday lunch! Drizzled with a Honey Balsamic Dressing, this is a magical combination of ingredients. I usually serve this at room temperature but it's also great warm. Serves 2 - 3 as a meal, 4 - 5 as a side.

Provided by Nagi

Time 35m

Number Of Ingredients 10

600 g / 1.2 lb pumpkin ((after peeling), cut into 3cm / 1.25" cubes (Note 1))
1 1/2 tbsp olive oil
Salt and pepper
2.5 tbsp / 50 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper
1/4 cup / 35g pine nuts ((Note 2))
150 g / 5 oz baby spinach leaves (4 handfuls)
60 g / 2 oz feta (, crumbled (or more!!))

Steps:

  • Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
  • Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  • Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
  • Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
  • Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
  • Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
  • Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

Nutrition Facts : ServingSize 226 g, Calories 264 kcal

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 AND FETA SALAD



Roast Pumpkin and Feta Salad image

Provided by Melissa Goodwin

Time 25m

Number Of Ingredients 10

1 cup pumpkin, cut into bite-sized cubes
2 cups salad leaves
1/4 cup of pine nuts*
1/4 red onion (optional)
100g feta cheese
60 ml olive oil + extra for roasting pumpkin
3-6 Tbsp. balsamic vinegar
1-2 tsp. honey
1 tsp. Dijon mustard
salt and pepper to taste

Steps:

  • Preheat the oven to 220°C (430°F). Toss the pumpkin in some olive oil and salt and pepper. Bake for around 20 minutes or until browned and cooked through, tossing once during cooking. Set aside to cool.
  • Lightly toast pine nuts or nuts of choice in a dry pan over medium heat and set aside.
  • Wash and prepare salad leaves, drying them well.
  • Build your salad by tossing a little dressing with the greens. Add the pumpkin, feta and onion if using, tossing slightly. Sprinkle with the pine nuts.
  • Drizzle with a little more dressing and serve immediately.

Nutrition Facts : Calories 349 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 361 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

PUMPKIN, ROASTED HAZELNUT AND FETA SALAD



Pumpkin, roasted hazelnut and feta salad image

"On Summer days, or whenever our extended family gets together, my job is to be on Salad Patrol."

Provided by Kylie Davis

Time 30m

Number Of Ingredients 9

1 cup hazelnuts
1.5kg butternut pumpkin, cut into 3cm pieces
Olive oil cooking spray
Salt and pepper
175g marinated persian feta cheese, drained
Honey and balsamic dressing
1/4 cup honey
2 tbsp balsamic vinegar
1 tbsp olive oil

Steps:

  • Preheat fan-forced oven to 230°C (240°C if no fan). While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Transfer to a clean tea towel, wrap to secure. Rub hazelnuts in tea towel to remove skins. Chop nuts and set aside. Line a large roasting pan with non-stick baking paper. Arrange the pumpkin in pan, spray with oil and season with salt and pepper. Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature. Place dressing ingredients, salt and pepper in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake well to combine. Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

BUTTERNUT PUMPKIN (SQUASH), ROASTED HAZELNUT AND FETA SALAD



Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad image

We're in a middle of a week-long 40°C+ (104°F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame. I found this recipe on cuisine.com.auby Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009

Provided by Rhiannon and Matt

Categories     Salad Dressings

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

1 cup hazelnuts
1 1/2 kg butternut pumpkin, cut into 3cm pieces
olive oil flavored cooking spray
salt and pepper
175 g marinated persian feta cheese, drained
1/4 cup honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper, to taste

Steps:

  • Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
  • While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
  • Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
  • Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
  • Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
  • Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

Nutrition Facts : Calories 239, Fat 13.4, SaturatedFat 3.4, Cholesterol 15.6, Sodium 202.4, Carbohydrate 28, Fiber 4.3, Sugar 12, Protein 6

ROAST PUMPKIN, RADICCHIO AND FETA SALAD



Roast Pumpkin, Radicchio And Feta Salad image

The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.

Provided by Nigella Lawson

Categories     salads and dressings

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Scant 2 pounds peeled pumpkin, cut into 1 1/2-inch cubes
1 tablespoon vegetable oil
1/2 small red onion, peeled and finely sliced into half-moons
Juice of 2 limes
1/3 cup pine nuts
2 tablespoons peanut oil or olive oil
1/4 teaspoon pumpkinseed oil or olive oil (see note)
7 to 8 ounces feta cheese, broken into bite-sized pieces
1 1/2 cups (about 6 ounces) radicchio cut into bite-size pieces

Steps:

  • Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)
  • In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
  • Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 334 milligrams, Sugar 7 grams, TransFat 0 grams

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