Warm Pumpkin Feta And Bacon Salad Recipes

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

Ingredients

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

WARM PUMPKIN, PINE NUT & FETA SALAD

Warm Pumpkin, Pine Nut & Feta Salad image

Absolutely yummy, and suitable to include with almost any other offerings as a side dish or to take to a barbecue.

Provided by KiwiWorkingMum

Categories Yam/Sweet Potato

Time 25m

Yield 1 salad, 4-5 serving(s)

Number Of Ingredients 7

Ingredients

500 g fresh pumpkin or 500 g butternut squash
500 g kumara (sweet potato)
50 g pine nuts
100 g feta
3 tablespoons light olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon coarse grain mustard

Steps:

Skin pumpkin and kumara. Dice into large cubes and either 1) boil until just cooked, or 2) if you have enough time, roast vegetables until just cooked instead.
Toast pine nuts under a broiler (grill) until it smells like popcorn when they'll be just browning. Give them a shuffle every few minutes to keep them turned while they're toasting.
Dice feta into smaller cubes.
Mix together the oil, balsamic and wholegrain mustard. Toss the pumpkin, kumara, feta and pine nuts with the dressing and serve.

SUMMER WATERMELON SALAD WITH CRISPY BACON, FETA, BASIL & TOASTED PUMPKIN SEEDS RECIPE - (4.3/5)

Summer Watermelon Salad with Crispy Bacon, Feta, Basil & Toasted Pumpkin Seeds Recipe - (4.3/5) image

Provided by ltrodrigu

Number Of Ingredients 9

Ingredients

1 medium seedless watermelon, peeled and diced (about 8 cups)
8 ounces feta cheese, crumbled
12 bacon strips, small diced
1 cup pumpkin seeds, toasted and lightly salted or hulled sunflower seeds
1 small bunch basil, leaves picked and roughly torn
3 ounces rice wine vinegar
1 ounce extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon finely cracked black pepper

Steps:

After dicing the watermelon, place the cubes a colander over a large bowl and set in the refrigerator to drain while preparing the rest of the salad. In a large pan, slowly render the diced bacon until crispy. Discard bacon fat and set bacon aside on a paper towel to cool. When ready to serve toss the watermelon with the salt, pepper, oil, and vinegar and allow to marinate for 10 minutes. Pull the watermelon out of the oil and vinegar marinade leaving the excess liquid behind. Transfer to a 9 x 9 casserole dish or a large shallow bowl. Top with torn basil, toasted pumpkin seeds, feta and bacon.

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