Roast Butternut Pumpkin Feta Salad Recipes

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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

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

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

ROASTED BUTTERNUT PUMPKIN SALAD



Roasted Butternut Pumpkin Salad image

Absolutely delicious salad, gorgeous colours and easy techniques.

Provided by justamumnz

Time 45m

Number Of Ingredients 9

1 Butternut Pumpkin
2 Tablespoons Olive Oil
2 teaspoons Garlic, crushed
Cracked Pepper
1 Bag of Rocket (arugula)
50 grams Feta
1/3 Cup Pinenuts (toasted)
1/3 Cup Pomegranate Seeds
Balsamic Dressing to Drizzle

Steps:

  • Preheat oven to 200C Bake
  • Prepare a roasting dish with baking paper, approx 28 x 25 cm
  • Peel the butternut (see notes below) then slice off each end, cut into half and scoop out the seeds, then cut into halves again
  • Cut into 2-3 cm chunks
  • In a medium bowl add the olive oil, garlic and cracked pepper
  • Add to this the butternut and toss to coat well
  • Spread the butternut out onto the prepared roasting dish
  • Bake for 20-25 minutes turning a few times. Bake until the butternut is tender but not falling apart.
  • Remove from the oven and allow to cool slightly while preparing other ingredients.
  • In the still hot oven place the pine nuts in a dry pan or tin, cook until just toasted lightly brown, between 4-5 minutes, watch carefully as can easily burn, set aside.
  • In a large salad bowl add the rinsed and dried rocket
  • Place the roasted butternut over this
  • Scatter over the toasted pine nuts, feta and pomegranate seeds (see notes below)
  • Drizzle over the balsamic dressing and serve.
  • Store in the refrigerator until ready to eat, best served fresh or within 24 hours.
  • Enjoy!

ROASTED PUMPKIN AND FETTA SALAD



Roasted pumpkin and fetta salad image

The secret to this easy and delicious side is to use basil pesto as the dressing for the roast pumpkin, fetta and baby spinach salad.

Provided by Coles

Categories     light-meal,starter,dinner,main-meal,side,lunch

Number Of Ingredients 5

600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
1 red onion, thinly sliced
200g fetta, coarsely crumbled
120g pkt coles australian baby spinach
¼ cup (65g) basil pesto

Steps:

  • Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for 20-25 mins or until tender.
  • Combine the onion, fetta, spinach and pesto in a large bowl. Add the pumpkin and gently toss to combine. Arrange on a serving platter.

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

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 SALAD



Roast Pumpkin Salad image

This simple Roast Pumpkin Salad makes a perfect meal or side dish and can be enjoyed as a meal on its own or as a side dish.

Provided by Lauren Matheson

Categories     Salads

Time 50m

Number Of Ingredients 9

1 kilogram Pumpkin (Cut into 3cm pieces)
1 tbsp Extra Virgin Olive Oil
150 grams Baby Spinach Leaves
100 grama Feta (crumbled)
50 grams Currants
100 grams Almond Flakes (toasted)
2 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp Honey

Steps:

  • Pre-heat your oven to 240 degrees celsius (fan-forced). Toss the pumpkin pieces in the olive oil and scatter over the roasting tray. Cook for 30 minutes before carefully using an egg flip to turn the pumpkin pieces and cook for a further 5 - 10 minutes until golden.
  • In the meantime, combine the dressing ingredients and mix to combine. Set aside until needed.
  • Place the baby spinach leaves over your serving plate. Add the pumpkin pieces, currants, almond flakes and top with the feta. Slowly drizzle with the dressing and serve.

Nutrition Facts : Calories 290 kcal, Carbohydrate 26 g, Protein 9 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 210 mg, Fiber 4 g, Sugar 15 g, UnsaturatedFat 14 g, ServingSize 1 serving

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.

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