Pumpkin And Beet Salad With Hazelnuts And Feta Food

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.

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.

PUMPKIN AND BEET SALAD WITH HAZELNUTS AND FETA

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.

PUMPKIN AND BEET SALAD

Steps:

• Preheat oven to 400F.
• Toss pumpkin cubes in one tablespoon of the oil, then roast on a nonstick foil lined baking sheet for 30-40 minutes or until tender, stirring once.
• Drain and rinse beets and dice.
• Whisk dressing ingredients and assemble salad.
• Drizzle dressing over salad.

CHOPPED BEET SALAD WITH FETA AND PECANS

Steps:

• Preheat oven to 350 degrees. Place pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450 degrees.
• Trim greens and long roots from beets. Wrap in 2 to 3 aluminum-foil packets, dividing beets according to size. Place in oven, and roast until tender, 45 to 60 minutes, depending on size of beets. Using paper towels to protect your hands, wipe the skins from the beets. Cut into wedges, and transfer to a serving bowl.
• Drizzle vinegar and olive oil over beets; toss to coat (beets can be made ahead). When ready to serve, add feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with parsley sprigs.

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.