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
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Saif Ollha
[email protected]I'm always looking for new ways to use butternut squash and this salad is a great option. It's healthy, delicious, and easy to make.
Bibechan Adhikari
[email protected]I made this salad for a picnic and it was a hit! It's easy to transport and it held up well in the heat.
Maggie Van Der Linde
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet butternut squash and crunchy hazelnuts.
Lutendo Tendi
[email protected]I'm not a big fan of salads, but this one is an exception. It's so hearty and flavorful, I could eat it every day.
Lizzie SHACK
[email protected]This is the best butternut squash salad I've ever had! The flavors are perfectly balanced and the texture is amazing. I will definitely be making this again.
Kaleb Beeson
[email protected]This salad is so easy to make and it's so versatile. I've made it with different types of squash and nuts, and it's always delicious.
Idil faarax Hasan
[email protected]I added some chopped arugula to this salad for extra flavor and texture. It was a great addition!
Gareth Sims
[email protected]I made this salad with goat cheese instead of feta and it was still delicious. I think any type of soft cheese would work well in this recipe.
Unais Khan
[email protected]This salad is really good, but I would have liked it more if the butternut squash was roasted a little longer. It was still a bit too firm for my taste.
Tulsi Sapkota
[email protected]I'm not a huge fan of butternut squash, but I loved this salad! The sweetness of the squash was perfectly balanced by the tanginess of the feta cheese and the crunch of the hazelnuts.
Cacious Chikuni
[email protected]This salad is a great way to use up leftover roasted butternut squash. It's also a great dish to bring to a party or potluck.
Emma Buchanan
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Islainet Calderin
[email protected]This salad is absolutely delicious! The roasted butternut squash is sweet and caramelized, the hazelnuts add a nice crunch, and the feta cheese brings it all together. I highly recommend this recipe!
Bryan Hernandez
[email protected]I've made this salad several times now and it's always a hit with my family and friends. It's so easy to make and so flavorful.
Tina Munoz
[email protected]OMG! This salad is a game-changer! The combination of roasted butternut squash, hazelnuts, and feta cheese is just divine.