Pumpkin And Feta Salad Recipes

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ROAST PUMPKIN AND FETA SALAD



Roast Pumpkin and Feta Salad image

Provided by Melissa Goodwin

Time 25m

Number Of Ingredients 10

1 cup pumpkin, cut into bite-sized cubes
2 cups salad leaves
1/4 cup of pine nuts*
1/4 red onion (optional)
100g feta cheese
60 ml olive oil + extra for roasting pumpkin
3-6 Tbsp. balsamic vinegar
1-2 tsp. honey
1 tsp. Dijon mustard
salt and pepper to taste

Steps:

  • Preheat the oven to 220°C (430°F). Toss the pumpkin in some olive oil and salt and pepper. Bake for around 20 minutes or until browned and cooked through, tossing once during cooking. Set aside to cool.
  • Lightly toast pine nuts or nuts of choice in a dry pan over medium heat and set aside.
  • Wash and prepare salad leaves, drying them well.
  • Build your salad by tossing a little dressing with the greens. Add the pumpkin, feta and onion if using, tossing slightly. Sprinkle with the pine nuts.
  • Drizzle with a little more dressing and serve immediately.

Nutrition Facts : Calories 349 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 361 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

PUMPKIN AND FETA SALAD



Pumpkin and Feta Salad image

Roasted pumpkin and feta salad with broccoli and celery. Topped with roasted walnuts and dressed with homemade dressing.

Provided by Lady Lee

Categories     Salads and Vegetables

Time 1h5m

Number Of Ingredients 11

2 cups roasted pumpkin cubes (instructions on how to roast below)
2 cups roasted broccoli (instructions on how to roast below)
Some olive oil, salt, and black pepper for seasoning the roasted vegetables.
2 cups chopped celery (use the center of the celery and try to get as many leaves as you can)
4 oz crumbled feta cheese
1/2 cup chopped and roasted walnuts (instructions on how to roast below)
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon mustard
2 tablespoons balsamic vinegar
Salt to taste

Steps:

  • Step one - roast the pumpkin. Start by cutting around the stem of the pumpkin and remove it. Clean the stringy mess that is inside the pumpkin. Keep cutting the pumpkin into smaller pieces.Place the pumpkin pieces on a baking sheet, drizzle each piece with olive oil and use a brush to brush it well (or spray the oil). Season with salt and black pepper.Note - remember that we are only going to use 2 cups of cubed pumpkin so if you're planning to use the rest of the pumpkin in sweet recipes you might want to roast some of it without the seasoning and the oil.
  • Preheat the oven to 375 degrees F and roast the pumpkin for around 30 minutes or until it's soft (stick a fork in it to check if it's soft). Take the pumpkin out of the oven and let it cool a bit. Use your knife to remove the skin from each piece and cut it into smaller pieces. Set the pumpkin pieces aside to cool completely.
  • Step two - roast the broccoli. Cut 6-7 florets off of the broccoli head into smaller pieces. Set on a baking sheet, drizzle olive oil, and season with salt and black pepper. Spread the broccoli so it's in one layer. Roast in a preheated 400 degrees F oven for 6-7 minutes if you like your broccoli still crunchy, or a little longer if you like it softer. Remove from the oven and set aside to cool.
  • Step three - roast the walnuts. Lower the oven temperature to 300 degrees F, chop the walnuts (if they are not already chopped), place them on a baking sheet and roast for two minutes. Take out of the oven, move the walnuts around a bit. Place back in the oven for two more minutes. Remove from the oven and set aside to cool.
  • Step four - chop the celery. Wash the celery well and chop it.
  • Step five - make the dressing. To a half-pint jar, add olive oil, honey, mustard (I use grainy), balsamic vinegar, and salt. Close the jar and shake well.
  • Step six - put it all together. Add the celery, broccoli, and pumpkin into a large mixing bowl and toss together. Note - If you are the only one who is eating this salad, you can scoop as much as you want into a smaller bowl and dress only the smaller serving. Then, use a plastic food wrap to cover the larger bowl and place it in the fridge. It will last for days so you can come back the next day and scoop another smaller serving into a smaller bowl and so on. If you are serving this to a crowd, you can go ahead and dress the whole amount.
  • You can use any salad dressing that you'd like. I usually dress this salad with the homemade balsamic dressing that I shared above but you can use store-bought as well.
  • Add the feta cheese and walnuts and dig in!

Nutrition Facts : Calories 319 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 915 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

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

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

ROAST PUMPKIN AND FETA SALAD



Roast Pumpkin and Feta Salad image

This Roast Pumpkin and Feta Salad with Sweet Balsamic Vinaigrette is a bright and fresh antidote to bland and boring salads. It's great as a meal on its own or paired with some tasty barbecued meat as the perfect side dish.

Provided by Cassie Heilbron

Categories     Salads

Time 30m

Number Of Ingredients 10

600 grams / 1.3 lbs Pumpkin
1 tablespoon Olive Oil
60 grams / 2 oz Feta Cheese
1 Avocado, diced
2 cups Spinach Leaves
handful Almonds, roughly chopped
2 tablespoon Extra Virgin Olive Oil
2 tablespoon Balsamic Vinegar
1 teaspoon Honey
Salt + Pepper , to taste

Steps:

  • Preheat oven to 200C / 390F. Place pumpkin pieces on baking tray lined with baking paper and drizzle olive oil on top. Mix with your hands to ensure all pieces are coated and arrange in a single layer on the tray. Cook for 20 minutes, flipping once halfway, until golden and tender but not mushy! (see note 1)
  • Place dressing ingredients in a jar, loosen honey with a spoon then secure the lid and shake vigorously until combined.
  • Arrange salad ingredients in a bowl, drizzle with dressing and lightly toss.

Nutrition Facts : Calories 267 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, Sodium 186 grams sodium, Sugar 7 grams sugar

ROAST PUMPKIN, SPINACH AND FETA SALAD



Roast Pumpkin, Spinach and Feta Salad image

Recipe video above. Try this Roast Pumpkin, Spinach and Feta Salad for your next Sunday lunch! Drizzled with a Honey Balsamic Dressing, this is a magical combination of ingredients. I usually serve this at room temperature but it's also great warm. Serves 2 - 3 as a meal, 4 - 5 as a side.

Provided by Nagi

Time 35m

Number Of Ingredients 10

600 g / 1.2 lb pumpkin ((after peeling), cut into 3cm / 1.25" cubes (Note 1))
1 1/2 tbsp olive oil
Salt and pepper
2.5 tbsp / 50 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper
1/4 cup / 35g pine nuts ((Note 2))
150 g / 5 oz baby spinach leaves (4 handfuls)
60 g / 2 oz feta (, crumbled (or more!!))

Steps:

  • Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
  • Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  • Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
  • Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
  • Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
  • Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
  • Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

Nutrition Facts : ServingSize 226 g, Calories 264 kcal

WARM PUMPKIN, FETA AND BACON SALAD



Warm Pumpkin, Feta and Bacon Salad image

I love the taste of pumpkin. We are only able to get them at good prices in the fall so I'm looking for new ways to use this delicious vegetable whenever we get the chance!

Provided by TishT

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 small pumpkin or 1 small butternut squash, peeled and cut into 1 " pieces
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, finely chopped
1 bunch spinach, trimmed
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (to taste)
1 orange, juice of
4 ounces feta cheese
2 ounces almonds, toasted
3 slices bacon (thick sliced is good)

Steps:

  • Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.
  • Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.
  • Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.
  • Serve pumpkin salad warm with bacon pieces sprinkled over.
  • This is a 2 person main meal or 4 person side.

Nutrition Facts : Calories 349.5, Fat 29.2, SaturatedFat 8.7, Cholesterol 38.3, Sodium 596.4, Carbohydrate 12.7, Fiber 4.2, Sugar 5.4, Protein 12.5

ROAST PUMPKIN, RADICCHIO AND FETA SALAD



Roast Pumpkin, Radicchio And Feta Salad image

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

Scant 2 pounds peeled pumpkin, cut into 1 1/2-inch cubes
1 tablespoon vegetable oil
1/2 small red onion, peeled and finely sliced into half-moons
Juice of 2 limes
1/3 cup pine nuts
2 tablespoons peanut oil or olive oil
1/4 teaspoon pumpkinseed oil or olive oil (see note)
7 to 8 ounces feta cheese, broken into bite-sized pieces
1 1/2 cups (about 6 ounces) radicchio cut into bite-size pieces

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

WARM PUMPKIN SPINACH AND FETA SALAD



Warm Pumpkin Spinach and Feta Salad image

Make and share this Warm Pumpkin Spinach and Feta Salad recipe from Food.com.

Provided by JustJanS

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 medium butternut pumpkin, peeled,deseeded and cut into 1 cm cubes (about 650g)
40 ml olive oil
45 g pine nuts
1 small red onion, thinly sliced
1 teaspoon paprika
1 bunch english spinach, trimmed,washed
1 orange, juiced
120 g feta

Steps:

  • Cook the pumpkin in boiling salted water for about 5 minutes or until just tender.
  • Drain and refresh under running cold water.
  • Heat the olive oil in a large frying pan and cook the pine nuts for about 2 minutes or until golden.
  • Stir them occasionally.
  • Remove the pine nuts and drain on paper towel.
  • Add the onion to the pan and cook over a medium heat for 5 minutes, or until just soft.
  • Stir in th pumpkin and the paprika and cook, stirring, over a low heat for 1 minute.
  • Stir in the spinach and the orange juice and cook for a further 3-5 minutes or until the spinach has just wilted.
  • Gently stir through the pine nuts and feta and serve warm.

Nutrition Facts : Calories 275.1, Fat 23.2, SaturatedFat 6.3, Cholesterol 26.7, Sodium 403.1, Carbohydrate 11.7, Fiber 3.5, Sugar 5.8, Protein 8.8

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Cut pumpkin slices 2 to 3 centimeters thick, remove seeds and soft core. Season both sides with garlic cloves, coriander, zira, pepper and salt. Line a baking tray with parchment, lay the pumpkin and lightly brush with olive oil.
From handy.recipes


WATERMELON BASIL FETA SALAD – D'LECTA
Sweet and juicy watermelon, salty & tangy D'lecta Feta, and a refreshing minty citrusy dressing, make fabulous combination of perfect Summer Salad== Make this recipe and share it on Instagram. Tag us and use #makewithdlecta to win prizes worth Rs. 3000 every week.
From dlecta.com


SPINACH, PUMPKIN, WALNUT & FETA SALAD - DIVALICIOUS RECIPES
2018-12-06 Instructions. Preheat the oven to 200C/400F degrees. Peel the pumpkin and cut into small ½ inch cubes. Toss the pumpkin in the olive and season with the salt and pepper. Place the pumpkin cubes on a baking tray or baking dish and roast for 25 minutes, turning over half way through. Set aside to cool.
From divaliciousrecipes.com


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