ROAST PUMPKIN, SPINACH AND FETA SALAD
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
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
PUMPKIN AND BEET SALAD WITH HAZELNUTS AND FETA
Australian salad recipe adapted from several I have seen online. Serves four as a side salad, two as a vegetarian main dish salad.
Provided by Sue L @suelovesrecipes
Categories Lettuce Salads
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Toss cubes of pumpkin or butternut squash with one tablespoon of the olive oil, saving the rest for the dressing. Spread on nonstick foil on a baking sheet in a single layer.
- Roast pumpkin for 30 minutes, give it a stir, and roast for 10 minutes more.
- Meanwhile, drain beets and rinse well, then drain again. Dice the beets about the same size as the pumpkin if you can.
- Whisk together the remaining olive oil, balsamic vinegar red wine vinegar, and honey. Toss baby greens with the dressing and arrange on salad plates with pumpkin, beets, feta, and chopped toasted hazelnuts. Season with salt and pepper.
BUTTERNUT SQUASH AND HAZELNUT LASAGNE
Categories Nut Pasta Vegetable Bake Christmas Vegetarian Buffet Casserole/Gratin Butternut Squash Fall Winter Hazelnut Gourmet
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make filling:
- Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
- Make sauce while squash cooks:
- Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)
- Assemble lasagne:
- Preheat oven to 425°F.
- Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
- Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
BUTTERNUT PUMPKIN (SQUASH), ROASTED HAZELNUT AND FETA SALAD
We're in a middle of a week-long 40°C+ (104°F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame. I found this recipe on cuisine.com.auby Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009
Provided by Rhiannon and Matt
Categories Salad Dressings
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 239, Fat 13.4, SaturatedFat 3.4, Cholesterol 15.6, Sodium 202.4, Carbohydrate 28, Fiber 4.3, Sugar 12, Protein 6
BUTTERNUT SQUASH FETA SALAD WITH ARUGULA
This Butternut Squash Feta Salad recipe is healthy and perfect for fall! It's roasted and tossed with arugula, maple dressing, and walnuts.
Provided by Christine Rooney
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees.
- Peel 1 large butternut squash and cut into small cubes. Place the butternut squash cubes onto a baking sheet.
- Drizzle the butternut squash with 2 Tbsp. olive oil. Sprinkle 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. Italian seasonings, and a few generous pinches of salt and pepper on the squash. Toss squash in the oil and spices until evenly coated.
- Place the pan in the oven and roast the butternut squash for 18-20 minutes. The squash should easily pierce with a fork when finished. Remove the pan from the oven, set aside, and allow to cool.
- For The Dressing: Add 2 Tbsp. olive oil, 2 tsp. Dijon mustard, 3 tsp. maple syrup, 3 tsp. lemon juice, and a pinch of salt and pepper to a small bowl. Whisk until completely combined.
- Place 1 package (4-5 cups) of mixed greens, dark leafy greens, or salad greens of your choice in a large bowl or on a serving platter. Drizzle as much or as little of the salad dressing onto the greens. Toss to coat completely.
- To serve: Place the cooled butternut squash on top of the dressed greens. Sprinkle 3/4 cup (or so) of feta cheese and 3/4 cup (or so) of walnuts on top of the salad. Serve alongside roasted meat, as a side dish for a holiday party, or enjoy on its own.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
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BUTTERNUT PUMPKIN, BROCCOLI AND FETA GALETTE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 2 hrsCategory Lunch
- 1. To make the pastry, place the flour, salt and baking powder in a food processor and process for a few seconds to combine. Add the butter and process for another 30 seconds, until the mixture is the consistency of coarse breadcrumbs. Add the cream cheese and pulse to form crumbs, then add the cream and vinegar and pulse again until the dough starts to come together. Tip out onto a lightly floured work surface and press into a ball. Wrap the dough loosely in cling film, and press to flatten into a disc. Place in the fridge for at least 1 hour (it will keep for up to 2 days).
- 2. To make the filling, preheat the oven to 210C (190C fan-forced). Peel, quarter and de-seed the pumpkin, then cut into 2cm slices. Place in a bowl, add 2 tablespoons of olive oil, 1 teaspoon salt, the rosemary and chilli flakes and toss to combine. Spread out in one layer on a large baking tray and bake for 20 minutes.
- 3. Meanwhile, using the same bowl, combine the red onion, 1 tablespoon oil, the brown sugar, vinegar, ½ teaspoon salt and ½ teaspoon pepper together.
- 4. When the pumpkin has had 20 minutes in the oven, add the onion mixture to the same tray and continue to roast. After 5 minutes, toss the romanesco (or broccoli), 1 tablespoon oil, ½ teaspoon salt and ½ tsp black pepper together and add to the tray of roasting vegetables. Stir from time to time until soft and tender, about 15 minutes. Remove from oven and set aside to cool, but leave the oven on at 210C (190C fan-forced).
BUTTERNUT SQUASH SALAD WITH SPINACH & FETA - THE LAST …
From thelastfoodblog.com
5/5 (13)Total Time 30 minsCategory LunchCalories 370 per serving
- Preheat the oven to 190 degrees C / 374 F. Please note I use a fan assisted electric oven, please adjust according to your oven.
- Place the butternut squash on a baking tray, add the olive oil, sea salt and black pepper. Make sure all the squash is covered in oil then bake for 20 minutes.
- Add the spinach, red onion, sun-dried tomatoes and avocado to a large serving bowl and toss.Once the squash is cooked add it to the salad. Add the pumpkin seeds, crumble in the walnuts and the feta then add the pomegranate seeds.
- To make the dressing, add the extra virgin olive oil to a small bowl, whisk in the lemon juice then add the thyme leaves and salt and pepper.
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BEETROOT, SQUASH AND FETA SALAD - RECIPES MADE EASY
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5/5 (10)Total Time 55 minsCategory Main, Side, Starter or Light MealCalories 406 per serving
- Preheat the oven to 200℃ (190℃ fan)/400°F/gas mark 6. Place the hazelnuts on baking sheet and toast for 4-5 minutes until golden. Set aside.
- Place 2 tbsp of the oil in a large bowl with some seasoning, a pinch of chilli flakes and half the garlic, mix together then add the prepared squash and toss so that the squash is well coated in the oil. Tip out onto one end of a large baking tray.
- Add 1 tbsp of oil to the bowl, some more seasoning, chilli flakes and the remaining garlic, then add the beetroot and toss until coated the oil. Tip out onto the other end of the baking sheet.
- Finally add the onnion slices to the bowl and swirl around to pick up any of the remaining oil left in the bowl then scatter on top of the squash and beetroot.
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5/5 (2)Category SaladCuisine AmericanCalories 600 per serving
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and use a spoon to scoop out the seeds. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
- While the squash is roasting whisk together the balsamic vinegar, mustard, and honey, then continue whisking while slowly streaming in the olive oil.
- In a large bowl toss together the kale, radicchio, roasted squash, cranberries, pumpkin seeds, and feta. Mix in the dressing, season with salt and pepper. Divide between bowls and, serve immediately!
BUTTERNUT SQUASH AND SHIITAKE SALAD - FLAVOUR AND SAVOUR
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Servings 4Estimated Reading Time 3 minsCategory SaladsTotal Time 50 mins
- Toss the diced butternut squash cubes with olive oil and salt and pepper. Spread out on hot baking sheet and roast for 20 minutes or until crisp on the outside and tender.
- Meanwhile toss trimmed shiitake mushrooms with tamari or coconut aminos, place on a baking sheet and roast for 10 minutes.
- Wash and dry kale, remove tough center ribs and chop or tear into small pieces. Massage with 2 teaspoons of olive oil in a large bowl. Add the green onions, pear, warm butternut squash and shiitake mushrooms.
ROASTED BUTTERNUT SQUASH SALAD WITH ARUGULA AND FETA ...
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4.8/5 (8)Total Time 50 minsCategory SaladCalories 397 per serving
- In a medium bowl toss together cubed Butternut Squash, mushrooms and 2-3 tbsp of vinaigrette. Transfer the veggies on a parchment lined baking dish and roast for 25 minutes.
- Remove the mushrooms, flip Butternut Squash and roast for another 10 minutes. Remove from the oven and set aside.
SPINACH SALAD WITH BUTTERNUT SQUASH, BEETS & FETA
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Estimated Reading Time 3 mins
- Cut up squash into bite sized pieces and place on baking sheet. Toss with olive oil, a bit of salt & pepper to coat squash. Roast until squash is tender (about 15-20 minutes).
- Meanwhile, cut beets into wedges. Place on small baking sheet and place in oven with the squash for about the last 5 minutes of cooking to heat them up.
- On serving platter, arrange a bed of spinach. Top with the warm butternut squash and beets, feta cheese and nuts.
QUINOA BUTTERNUT SQUASH SALAD - A VIRTUAL VEGAN
From avirtualvegan.com
4.5/5 (6)Total Time 35 minsCategory Appetizer, Salad, Side DishCalories 395 per serving
- Preheat oven to 400°F (200 °C). While you are waiting peel, deseed and chop the butternut squash into small cubes about ½ inch across.
- Line a large baking tray with parchment paper or a Silpat. Tip on the chopped butternut squash and drizzle over the olive oil if using. Top with a few sprigs of fresh rosemary, a good sprinkle of salt and pepper, then bake for 20 minutes. It should be tender if you stick a fork in a piece. If not return to the oven for another 5 minutes but it's important not to overcook it as it will get too soft and have no substance in the salad. Once cooked, remove from the oven and allow to cool on the tray or you can add it warm. A NOTE FOR IF YOU WANT TO OMIT THE OIL - If you are trying to go oil free, if using parchment paper it still might be wise to grease it with a tiny drop of olive oil to stop the squash sticking. With a Silpat you should be fine with no oil though. Just roast as instructed above.
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- Warm a small pan over a medium heat and when hot add the hazelnuts. Roll them around in the pan for several minutes to toast them. They will start smelling toasty and nutty when done. Don't leave them alone as they will burn easily. Remove from the heat and allow to cool when done.
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