Best 3 Roast Butternut Pumpkin Feta Salad Recipes
Roast butternut pumpkin feta salad is an incredibly delicious, healthy, and vibrant dish that is perfect for any occasion. With its combination of roasted butternut pumpkin, tangy feta cheese, fresh herbs, and a zesty dressing, this salad is sure to please even the most discerning palate. The roasted pumpkin provides a slightly sweet and nutty flavor, while the feta cheese adds a creamy and salty contrast. The fresh herbs, such as mint, basil, and parsley, add a bright and herbaceous flavor, and the zesty dressing ties all the ingredients together perfectly. This salad is not only delicious but also packed with nutrients, making it a great choice for a healthy meal.
Let's cook with our recipes!
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 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.
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
Tips:
- Choose the right butternut pumpkin: Look for a pumpkin that is firm and heavy for its size. The skin should be smooth and free of blemishes.
- Roast the pumpkin properly: Preheat the oven to the correct temperature and roast the pumpkin until it is tender and caramelized.
- Use a variety of greens: This salad is a great way to use up any leftover greens you have in your fridge. Arugula, spinach, and kale are all good choices.
- Don't skimp on the feta cheese: Feta cheese adds a salty, tangy flavor to the salad that complements the sweetness of the pumpkin and the bitterness of the greens.
- Make the dressing in advance: The dressing can be made up to 3 days in advance and stored in the refrigerator. This makes it easy to assemble the salad when you're ready to eat.
Conclusion:
This roast butternut pumpkin, feta, and mixed greens salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It's packed with nutrients and antioxidants, and it's also a good source of fiber. The salad is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed!
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