Roast Butternut Pumpkin Feta Salad Recipes

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ROAST BUTTERNUT PUMPKIN & FETA SALAD



Roast Butternut Pumpkin & Feta Salad image

Make and share this Roast Butternut Pumpkin & Feta Salad recipe from Food.com.

Provided by Lee_tah

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

500 g butternut pumpkin, peeled and cubed
3 tablespoons olive oil
1 tablespoon cinnamon
1 tablespoon garlic, crushed
1 red capsicum, sliced
250 g feta cheese, cubed
1 red onion, chopped
1/4 cup fresh basil, finely chopped
1/2 cup fresh parsley, chopped
1/2 cup pumpkin seeds
1/2 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 cup white wine vinegar
1 tablespoon whole grain mustard
salt and pepper, to taste

Steps:

  • Preheat oven to 200°C Mix pumpkin, oil and cinnamon then place on a cookie tray. Bake 15 minutes. Add red capsicum and garlic cook a further 10 or until cooked.
  • Meanwhile, lightly toast pumpkin seeds in a fry pan.
  • Place in salad bowl and with with feta, onion, basil and parsley.
  • Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.

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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