Pumpkin And Beet Salad With Hazelnuts And Feta Recipes

PUMPKIN, ROASTED HAZELNUT AND FETA SALAD

Steps:

• Preheat fan-forced oven to 230°C (240°C if no fan). While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Transfer to a clean tea towel, wrap to secure. Rub hazelnuts in tea towel to remove skins. Chop nuts and set aside. Line a large roasting pan with non-stick baking paper. 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, salt and pepper 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 well to combine. Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

PUMPKIN SALAD WITH BEET AND FETA CHEESE

Steps:

• Trim and cook the beets in boiling salted water for 30-35 minutes. Remove and let cool. Rinse and trim the pumpkin, and thinly slice (with the skin on). Preheat the oven to 180°C (approximately 350°F). Season the pumpkin with salt, and brush with olive oil. Place on a baking sheet lined with parchement paper and bake for 25 minutes.
• Rinse and dry the lettuces. Peel and slice the beet. Mix with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season to taste with salt and pepper. Arrange the lettuce on 4 plates, then top with the sliced pumpkin and beet. Crumble the cheese over the top, and drizzle with 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil. Serve immediately. If desired you can add cooked ham or bacon to include in the salad.

PUMPKIN AND BEET SALAD

Steps:

• Preheat oven to 400F.
• Toss pumpkin cubes in one tablespoon of the oil, then roast on a nonstick foil lined baking sheet for 30-40 minutes or until tender, stirring once.
• Drain and rinse beets and dice.
• Whisk dressing ingredients and assemble salad.
• Drizzle dressing over salad.

BEET, PUMPKIN SEED & FETA SALAD RECIPE - (4.4/5)

Steps:

• Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the Rouxbe Cooking School lessons on Steaming for more information, if necessary. As the water is coming to a simmer, wash and peel the beets. Cut into approximately 1.5" -inch cubes. Once the water is simmering, place the beets into the steaming basket and set over top of the steamer. Cover with a lid and steam until tender and fully cooked through about, about 30 minutes or so. While the beets are steaming, toast the cumin seeds. Place a small skillet set over medium heat and toast the seeds just until fragrant. Set aside. Toast the pumpkin seeds until just golden, if desired. Next, emince the shallots lengthwise and finely dice the chili. Roughly chop the parsley and set aside. Mince the garlic and place into a small jar. Add the sherry and extra-virgin olive oil. Season with salt and pepper to taste. Shake to emulsify. Taste for seasoning and adjust to your liking. Finally, crumble the cheese and set aside. Once the beets are tender and cooked through, remove from the steamer basket and place into a large bowl. Set aside to cool. Once the beets have cooled to room temperature, shake the vinaigrette again to emulsify. Pour over top. Add the toasted cumin seeds and toss to coat. Taste the beets for seasoning, adding a bit of salt and pepper as desired, keeping in mind how salty the cheese is. Note: If this salad is tossed with the cheese, it will turn pink; therefore, it is best to assemble the salad in layers. Divide some of the beets among the plates. Sprinkle with the pumpkin seeds, feta cheese, sliced onions, chilies and parsley and repeat until the ingredients are used up. Serve.

BUTTERNUT PUMPKIN (SQUASH), ROASTED HAZELNUT AND FETA SALAD

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.