Roast Pumpkin And Feta Salad Recipes

ROAST PUMPKIN, RADICCHIO AND FETA SALAD

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.

ROAST PUMPKIN, SPINACH AND FETA SALAD

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!

ROAST PUMPKIN AND FETA SALAD

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.

ROASTED PUMPKIN WITH FETA AND CILANTRO

Steps:

• Peel and seed a 2-lb. pumpkin and cut into 1/2-thick wedges. Toss with 1 Tbsp olive oil and 1/2 tsp each salt and pepper.
• Roast in a 450°F oven, turning occasionally, until tender, about 20 minutes.
• Layer pumpkin with 3 oz sliced feta and 1/4 cup cilantro leaves. Drizzle with pumpkin seed oil and sherry vinegar to taste.

ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD

Steps:

• Preheat oven to 200 degrees celsius (fan-forced).
• Chop the pumpkin into small slices or chunks and remove the skin.
• Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
• Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
• Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
• Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
• To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
• Pour the dressing over the salad, toss to combine and serve immediately.

ROAST PUMPKIN AND FETA SALAD

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.

MAPLE ROASTED PUMPKIN WITH CHILI AND FETA

Steps:

• Preheat oven to 200C/390F.
• Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
• Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
• Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
• Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
• Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.

ROAST PUMPKIN QUINOA SALAD WITH FETA

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Peel and cube the pumpkin, spray cooking oil over a roasting tray, and spread the pumpkin cubes over. Spray again with oil.
• Roast for 30-40 minutes until soft.
• Meanwhile, place the quinoa in a pan, add 2 cups of water and cook according to the packet instructions.
• Drain the water, and leave to cool.
• In a large bowl, add the mixed salad leaves, quinoa, pumpkin, feta, cubed beetroot and mix.
• Heat up a pan, add the seeds, and toss for about a minute or so.
• Spread the seeds over the salad.
• To make the dressing, mix the olive oil, balsamic vinegar and honey, and drizzle over the other ingredients. Toss well and enjoy cold from the fridge.

ROASTED BEET SALAD

Steps:

• Preheat oven to 200 C (fan forced).
• Wrap all three beets in tin foil, drizzle with olive oil, and place on the middle rack of the hot oven. Set the timer for 30 minutes.
• Cut the carrot into chunks, place on a tray, and drizzle with olive oil and sprinkle with salt.
• Add carrot to the oven with the beets after 30 minutes, and cook for an additional 30 minutes. Beets will be cooked well when easily pierced.
• Toss rocket, spinach, walnuts, and pepitas in a salad bowl. Mix olive oil and lemon juice, and reserve for dressing.
• Once cooked, allow the beets to cool slightly before peeling. Use gloves if you want to keep your hands from turning purple, and simply peel back the skin.
• Dice beets into chunks, and sit them in the salad, along with the carrots
• Crumble over the goat cheese, and drizzle with the dressing.

ROASTED PUMPKIN AND FETA SALAD

Steps:

• Preheat oven to 220C. Line a baking tray with non-stick baking paper.
• Place the pumpkin in a large bowl. Drizzle with oil. Season with fresh garlic salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and set aside for 30 minutes to cool.
• Place the spinach on a large serving dish add the avocado. Gently toss until just combined. Add the pumpkin and beetroot and gently until just combined, finishing with a layer of Danish feta.
• Drizzle with olive oil and balsamic vinegar to serve.

ROASTED PUMPKIN FETA SALAD

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.

ROASTED PUMPKIN AND BEETROOT SALAD

Steps:

• Preheat your oven to 400 °F.
• Prep a baking tray by covering it with parchment paper (I don't recommend using a silicone baking mat with beetroot).
• Cut the pumpkin in half and remove its seeds. Cut off the peel and cube the pumpkin. Aim for small bite-sized cubes.
• Toss the pumpkin cubes with ½ the olive oil and a pinch of salt. Optional to add black pepper.
• Peel and wash the beets. Cut into small cubes, slightly smaller than the pumpkin cubes. Always wash anything beetroot touches right away to avoid stains!
• Toss the beets in ½ the olive oil and some salt. Optional to add black pepper.
• Place cubed beets on one half of the baking tray and pumpkin on the other half.
• Roast for 30-40 minutes, until your pumpkin and beetroot are soft through to the center. Pumpkin may fully cook before the beetroot. If that's the case, remove the pumpkin from your tray and continue roasting the beetroot until it's soft in the center.
• Remove the cooked veggies from your oven. You can serve the roast pumpkin and beetroot hot over the salad, allow them to cool to room temperature before serving, or chill in the fridge for a completely cold salad.
• Add all the dressing ingredients to a small jar. Secure the lid and shake well to combine.
• You can also whisk the dressing together in a small bowl using a fork or whisk.
• If you plan to eat the full salad in one meal, toss the roasted pumpkin and beetroot with the salad greens, dressing, walnuts, pumpkin seeds and pomegranate seeds.
• If you plan to have leftovers, keep salad greens separate from the dressing, roasted pumpkin and beetroot. Serve by placing some greens on the plate with all the toppings and a drizzle of dressing.
• Some other tasty toppings are vegan feta and avocado. For a heartier salad, add cooked quinoa and/or lentils.

KETO PUMPKIN FETA SALAD

Steps:

• Preheat the oven to 200C and line a baking tray. Toss the cubed pumpkin with a little olive oil and paprika. Roast for 30 minutes then set aside until ready to serve.
• Prepare the remaining salad ingredients except for the dressing and toss together in a large bowl with the roasted pumpkin.
• Whisk the dressing ingredients and taste for salt and pepper and more lemon. Drizzle over the combined salad.

ROAST PUMPKIN AND FETA SALAD

Steps:

• Combine all ingredients and stir
• Roast peeled cubed pumpkin until firm but cooked.
• Add chopped feta, chopped avocado, roasted pine nuts & baby spinach (or any mixed lettuce), toss with dressing and serve

ROASTED PUMPKIN, SPINACH AND FETA SALAD

Steps:

• Roast pumpkin in wedges with olive oil, salt and pepper after you have cleaned it really well and de-seeded.
• Chop spinach and arrange on a platter. Add chopped tomatoes and onions.
• Let roasted pumpkin cool down for about 1 hr before you add it to salad. Use a spatula to remove from baking sheet.
• Break feta cheese in crumbles and add on top of the salad.
• You can add olive oil/vinegar yourself or let you guests serve over their portion based on preference.

ROAST PUMPKIN SPINACH FETA SALAD

Steps:

• Preheat your oven to 400° F (200° C) and line a baking tray with parchment paper.
• Arrange the pumpkin slices, pear and onion in a single layer on the tray and roast for 20-25 minutes.
• If you want to sprinkle some toasted walnuts on your pumpkin feta salad, you can put them on the same tray next to the pears for the last 5 minutes of baking!
• Once the pumpkin, onion and pears have become tender and golden, remove them from the oven and set aside to cool.
• In the meantime, put the washed spinach and arugula into a large bowl.
• In a jar or small bowl, whisk together the dressing ingredients or give it a good shake with a leak-proof lid on to combine.
• Finally, arrange your roast pumpkin and feta salad by adding the baked and still warm goodness on your leafy greens, then top with herbed tofu feta, pomegranate seeds and toasted walnuts.
• Finish off with some fresh mint leaves and drizzle with mustard dressing. Toss to combine and enjoy immediately!

ROAST PUMPKIN, RADICCHIO AND FETA SALAD

Steps:

• Preheat the oven to 200C.Cut the pumpkin into 2 and a half inch pieces, and put into a roasting tin with the vegetable oil. Cook for about 45 minutes until tender but not mushy. Take out of the tin and leave to cool, you can do this up to a day ahead if you put the cooked pumpkin pieces into the fridge.Steep the sliced onion in the lime juice for at least 15 minutes.Toast the pine nuts by heating them in a dry pan, shaking the pan every now and again. When the nuts are scorched in parts they are done.Put the cold pumpkin pieces into a bowl with the feta and add the onions radicchio and half the pine nuts, turning everything gently to mix with your hands.Mix the oils in the bowl the onion slices were steeping in, and dress the salad, mixing it gently with your hands again.Turn everything out onto a large flattish plate and sprinkle with the remaining pine nuts.

ROAST PUMPKIN CHICKPEA AND FETA SALAD

Steps:

• Preheat oven to 390F.
• Cut the pumpkin into thin strips not thicker than ¼ inch. Cut bell pepper and carrots similarly into strips (not too thick and not too thin).
• Transfer the veggies to a bowl and add 1 tablespoon sesame oil, season with salt. Gently mix (mixing with hands is the best) to ensure all the strips are evenly coated in oil.
• Transfer the veggies to a baking sheet lined with parchment paper and arrange in a single layer. Bake in the oven for 20 minutes.
• While your veggies are cooking, prepare the dressing. Place all dressing ingredients in a jar, secure the lid and shake well.
• When veggies are cooked you can start preparing your salad for serving. In a salad bowl, arrange the lettuce leaves around the plate or on one side (personal preference). Then, add one layer of chickpeas in the bottom, top up with cooked veggies and add one more layer of chickpeas on top.
• Drizzle your salad with dressing and lightly toss.
• Sprinkle crumbled feta cheese, parsley, and your salad is ready for serving!

ROASTED PUMPKIN AND FETTA SALAD

Steps:

• Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for 20-25 mins or until tender.
• Combine the onion, fetta, spinach and pesto in a large bowl. Add the pumpkin and gently toss to combine. Arrange on a serving platter.

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.