Pumpkin Roasted Hazelnut And Feta Salad Food

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.

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.

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 FETA SALAD

Steps:

• Step one - roast the pumpkin. Start by cutting around the stem of the pumpkin and remove it. Clean the stringy mess that is inside the pumpkin. Keep cutting the pumpkin into smaller pieces.Place the pumpkin pieces on a baking sheet, drizzle each piece with olive oil and use a brush to brush it well (or spray the oil). Season with salt and black pepper.Note - remember that we are only going to use 2 cups of cubed pumpkin so if you're planning to use the rest of the pumpkin in sweet recipes you might want to roast some of it without the seasoning and the oil.
• Preheat the oven to 375 degrees F and roast the pumpkin for around 30 minutes or until it's soft (stick a fork in it to check if it's soft). Take the pumpkin out of the oven and let it cool a bit. Use your knife to remove the skin from each piece and cut it into smaller pieces. Set the pumpkin pieces aside to cool completely.
• Step two - roast the broccoli. Cut 6-7 florets off of the broccoli head into smaller pieces. Set on a baking sheet, drizzle olive oil, and season with salt and black pepper. Spread the broccoli so it's in one layer. Roast in a preheated 400 degrees F oven for 6-7 minutes if you like your broccoli still crunchy, or a little longer if you like it softer. Remove from the oven and set aside to cool.
• Step three - roast the walnuts. Lower the oven temperature to 300 degrees F, chop the walnuts (if they are not already chopped), place them on a baking sheet and roast for two minutes. Take out of the oven, move the walnuts around a bit. Place back in the oven for two more minutes. Remove from the oven and set aside to cool.
• Step four - chop the celery. Wash the celery well and chop it.
• Step five - make the dressing. To a half-pint jar, add olive oil, honey, mustard (I use grainy), balsamic vinegar, and salt. Close the jar and shake well.
• Step six - put it all together. Add the celery, broccoli, and pumpkin into a large mixing bowl and toss together. Note - If you are the only one who is eating this salad, you can scoop as much as you want into a smaller bowl and dress only the smaller serving. Then, use a plastic food wrap to cover the larger bowl and place it in the fridge. It will last for days so you can come back the next day and scoop another smaller serving into a smaller bowl and so on. If you are serving this to a crowd, you can go ahead and dress the whole amount.
• You can use any salad dressing that you'd like. I usually dress this salad with the homemade balsamic dressing that I shared above but you can use store-bought as well.
• Add the feta cheese and walnuts and dig in!

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 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.