Butternut Pumpkin Squash Roasted Hazelnut And Feta Salad Recipes

BUTTERNUT PUMPKIN (SQUASH), ROASTED HAZELNUT AND FETA SALAD

Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad image

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

Ingredients

1 cup hazelnuts
1 1/2 kg butternut pumpkin, cut into 3cm pieces
olive oil flavored cooking spray
salt and pepper
175 g marinated persian feta cheese, drained
1/4 cup honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper, to taste

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 BUTTERNUT PUMPKIN & FETA SALAD

Roast Butternut Pumpkin & Feta Salad image

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

Ingredients

500 g butternut pumpkin, peeled and cubed
3 tablespoons olive oil
1 tablespoon cinnamon
1 tablespoon garlic, crushed
1 red capsicum, sliced
250 g feta cheese, cubed
1 red onion, chopped
1/4 cup fresh basil, finely chopped
1/2 cup fresh parsley, chopped
1/2 cup pumpkin seeds
1/2 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 cup white wine vinegar
1 tablespoon whole grain mustard
salt and pepper, to taste

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 SQUASH SALAD WITH FETA CHEESE AND CARAMELIZED ONIONS

Butternut Squash Salad with Feta Cheese and Caramelized Onions image

This is a delicious warm salad that is perfect for any winter squash - butternut, acorn, pumpkin, etc. You could even use sweet potatoes.

Provided by Diana Moutsopoulos

Categories Salad

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 butternut squash, halved and seeded
1 tablespoon olive oil
2 red onions, sliced
4 tablespoons pine nuts
5 ounces crumbled feta cheese
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste
1 tablespoon olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a baking dish dish, cut-side down. Fill baking dish with 1/2 inch of water.
Roast squash in the preheated oven until tender, 30 to 45 minutes. Add more water to the baking dish, if necessary, while roasting. Remove from oven and allow to cool slightly.
Meanwhile, heat olive oil in a small skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Add 1 teaspoon of water to release the caramelized bits from the bottom of the skillet, if necessary.
Meanwhile, place pine nuts in a dry skillet over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes.
Once butternut squash is cool enough to handle, remove skin and dice into 1-inch pieces.
Combine squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to combine all ingredients, then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 38.3 g, Cholesterol 31.5 mg, Fat 19 g, Fiber 6.4 g, Protein 10.3 g, SaturatedFat 7 g, Sodium 448.1 mg, Sugar 10.2 g

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