Roasted Pumpkin Feta Salad Recipes

ROAST PUMPKIN AND FETA SALAD

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.

ROAST PUMPKIN AND FETA SALAD

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.

ROASTED PUMPKIN AND FETA SALAD

Steps:

• Preheat oven to 220C. Line a baking tray with non-stick baking paper.
• Place the pumpkin in a large bowl. Drizzle with oil. Season with fresh garlic salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and set aside for 30 minutes to cool.
• Place the spinach on a large serving dish add the avocado. Gently toss until just combined. Add the pumpkin and beetroot and gently until just combined, finishing with a layer of Danish feta.
• Drizzle with olive oil and balsamic vinegar to serve.

ROAST PUMPKIN, RADICCHIO AND FETA SALAD

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.

ROASTED PUMPKIN AND FETA SALAD

Steps:

• Prepare the dressing as indicated above. Refrigerate the dressing while you prepare the rest of the ingredients.
• Roast the pumpkin as indicated above.
• Prepare the arugula by allowing it to dry if it is wet from rinsing. Tear any larger leaves to bite sized if needed. Place the arugula in a large bowl.
• Once the roasted pumpkin has cooled, you can add it to the large bowl with the arugula. Then toss with one to two tablespoon of the dressing or as needed.
• Top with the remaining ingredients and serve.