Best 3 Roast Butternut Pumpkin Feta Salad Recipes
Calling all pumpkin lovers! If you're searching for a delightful and nutritious salad recipe that showcases the best of autumn's harvest, look no further than our Roasted Butternut Pumpkin, Feta, and Spinach Salad. This vibrant dish features tender roasted butternut pumpkin, creamy feta cheese, fresh baby spinach, and a tangy dressing that brings all the flavors together. It's a perfect balance of sweet, savory, and tangy, making it a hit at any gathering.
But that's not all! This versatile recipe also includes three additional variations to cater to different tastes and preferences. For those who prefer a heartier salad, the Chicken and Roasted Pumpkin Salad adds grilled chicken breast for a protein boost. If you're looking for a vegan option, the Roasted Pumpkin, Feta, and Quinoa Salad swaps quinoa for spinach, creating a protein-packed and gluten-free alternative. And for those who love avocado, the Roasted Pumpkin, Avocado, and Feta Salad combines the creamy richness of avocado with the tangy feta and roasted pumpkin. No matter your dietary preferences, you'll find a delicious and satisfying salad recipe in this collection.
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.
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
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 a ripe butternut pumpkin that is firm and has a deep orange color.
- To easily remove the skin from the butternut pumpkin, roast it whole in the oven until the skin blisters and then peel it off.
- If you don't have feta cheese on hand, you can substitute another type of cheese, such as goat cheese or Parmesan cheese.
- For a vegan version of this salad, omit the feta cheese and use a plant-based dressing.
- This salad can be served as a main course or a side dish.
Conclusion:
This roasted butternut pumpkin feta salad is a delicious and healthy dish that is perfect for a quick and easy meal. The combination of roasted butternut pumpkin, feta cheese, and fresh herbs is both flavorful and satisfying. This salad is also a good source of vitamins, minerals, and fiber. Whether you are looking for a vegetarian main course or a side dish to serve with grilled chicken or fish, this salad is sure to please. It is also a great way to use up leftover roasted butternut pumpkin.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
