Pumpkin Roasted Hazelnut And Feta Salad Recipes

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.

ROASTED PUMPKIN AND FETA SALAD

Steps:

• Prepare the dressing as indicated above. Refrigerate the dressing while you prepare the rest of the ingredients.
• Roast the pumpkin as indicated above.
• Prepare the arugula by allowing it to dry if it is wet from rinsing. Tear any larger leaves to bite sized if needed. Place the arugula in a large bowl.
• Once the roasted pumpkin has cooled, you can add it to the large bowl with the arugula. Then toss with one to two tablespoon of the dressing or as needed.
• Top with the remaining ingredients and serve.

ROAST BUTTERNUT PUMPKIN & FETA SALAD

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.