ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD
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
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
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
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
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
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
Absolutely delicious salad, gorgeous colours and easy techniques.
Provided by justamumnz
Time 45m
Number Of Ingredients 9
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
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
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
Provided by Melissa Goodwin
Time 25m
Number Of Ingredients 10
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
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
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
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
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
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
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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- 1 Preheat the oven to 200°C/fan 180°C/gas 6. Put the cubes of pumpkin in a roasting tin. Keeping the garlic cloves whole and unpeeled, bash them with the palm of your hand or the back of a wooden spoon – anything that will partially crush them. Add them to the roasting tin with the pumpkin, then sprinkle over the cumin seeds and chilli flakes.
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