Keto Pumpkin Feta Salad Recipes

ROASTED PUMPKIN FETA SALAD

Roasted Pumpkin Feta Salad image

Learn how to make the best healthy Roast Pumpkin Feta Salad. This easy vegetarian recipe features beetroot, pine nuts and balsamic dressing.

Provided by Andrew Dobson

Categories Salad

Time 1h15m

Number Of Ingredients 10

Ingredients

2 cups Squash or Pumpkin (diced)
2 Medium-sized Beets
6 tbsp Olive oil
4 tbsp Balsamic Vinegar
4 Garlic cloves (minced)
2 cups Kale (finely chopped)
1/4 cup Feta Cheese (crumbled)
2 tbsp Roasted Pine Nuts
1 tbsp Fresh Mint
1 tbsp Roasted Pumpkin Seeds

Steps:

Place a rack in the centre of the oven and preheat to 400 degrees.
Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages.
Peel and remove seeds from pumpkin and cut 2 cups into a chunky dice. Toss in 1 tablespoon of olive oil.
Place the beet package on the corner of a baking sheet. Then spread out the pumpkin chunks on the remainder of the baking sheet ensuring the pieces do not touch. This ensures they will caramelize and get crispy.
Bake beets and pumpkin until they are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. After 20 minutes, flip pumpkin chunks so they bake evenly on both sides.
Meanwhile, in a large bowl, combine minced garlic, oil, vinegar and sprinkle with salt and pepper to taste.
Remove roasted beets and pumpkin from oven and carefully open foil packages to let steam escape. Let cool at least 30 minutes.
Unwrap roasted beets and use a peeler to remove tough skin. Dice beets into bite-size pieces. Add to bowl with garlic mixture, mix well and let marinate in the refrigerator for 1 hour.
Moments before you're ready to serve get a large salad bowl and spread out chopped kale. Decorate with warm roasted pumpkin and marinated beets. Top with crumbled feta, pine nuts, roasted pumpkin seeds and fresh mint.
Drizzle salad with balsamic vinaigrette and serve warm or cold.

Nutrition Facts : Calories 334 kcal, Carbohydrate 21 g, Protein 5.9 g, Fat 27.4 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 166 mg, Fiber 5.5 g, Sugar 8.7 g, ServingSize 1 serving

PUMPKIN AND FETA SALAD

Pumpkin and Feta Salad image

Pumpkin and feta salad is great for a starter or main course. Toss in some walnuts for added crunch. Oh, and the mint salad dressing is to die for. Check it out!

Provided by Michelle Minnaar

Categories Salad

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 pumpkin, peeled and cut into bite-sized pieces
30ml (2 tbsp) vegetable oil
120g (4oz) rocket/arugula, washed
1 red onion, peeled and sliced
200g (7oz) feta cheese, crumbled
60g (2 tbsp) walnut halves
60ml (4 tbsp) olive oil
60ml (4 tbsp) lemon juice
10 fresh mint leaves, chopped
30ml (2 tbsp) honey
30ml (2 tbsp) Dijon mustard
Salt and pepper, to taste

Steps:

Preheat the oven to 200°C/390°F/gas mark 6.
Arrange pumpkin pieces in a single layer on a baking sheet and drizzle with vegetable oil.
Roast the pumpkin in the oven for 30 minutes. If everything isn't cooked and tender, cook them for another 10 minutes. Remove from the oven and let it cool down.
Toss the pumpkin, rocket, onion, cheese and walnuts in a large salad bowl.
Place the olive oil, lemon juice, mint leaves, honey, mustard, salt and pepper in a small food processor and blend until smooth.
Pour the dressing over the salad and toss again.
Serve immediately and watch the salad bowl's contents disappear.

Nutrition Facts : Calories 590 calories, Sugar 11.4 g, Sodium 483.1 mg, Fat 52.9 g, SaturatedFat 18.1 g, TransFat 0 g, Carbohydrate 19.5 g, Fiber 3.7 g, Protein 16.9 g, Cholesterol 44.5 mg