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
ROASTED PUMPKIN SALAD
Provided by Elaine Louie
Categories dinner, lunch, salads and dressings, side dish
Time 1h
Yield 2 large or 4 small servings
Number Of Ingredients 18
Steps:
- For the pumpkin: Preheat the oven to 375 degrees. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. Roast until tender and lightly browned, 15 to 25 minutes. Remove from heat and set aside; do not turn off oven.
- For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers. On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart. Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning. Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate. Let the crackers cool and become crisp.
- For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil. Process until smooth. Transfer to a small bowl, and add vinegar, mixing well. Set aside.
- For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated. Place equal portions on two or four plates. Top with roasted pumpkin, and garnish with cheese crackers.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 44 grams, Carbohydrate 24 grams, Fat 64 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 18 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams
WARM ROAST PUMPKIN SALAD
Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. As Flip says of this recipe you really can "brighten the darkest winter days with this warm, colourful salad".
Provided by bluemoon downunder
Categories Spinach
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
- Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
- Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
- Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
- Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
- Serve warm.
Nutrition Facts : Calories 211.8, Fat 11, SaturatedFat 1.7, Sodium 47.5, Carbohydrate 27.8, Fiber 4.8, Sugar 8.6, Protein 4.9
ROAST PUMPKIN AND FETA SALAD
This Roast Pumpkin and Feta Salad with Sweet Balsamic Vinaigrette is a bright and fresh antidote to bland and boring salads. It's great as a meal on its own or paired with some tasty barbecued meat as the perfect side dish.
Provided by Cassie Heilbron
Categories Salads
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, Sodium 186 grams sodium, Sugar 7 grams sugar
ROASTED PUMPKIN FETA SALAD
Learn how to make the best healthy Roast Pumpkin Feta Salad. This easy vegetarian recipe features beetroot, pine nuts and balsamic dressing.
Provided by Andrew Dobson
Categories Salad
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 334 kcal, Carbohydrate 21 g, Protein 5.9 g, Fat 27.4 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 166 mg, Fiber 5.5 g, Sugar 8.7 g, ServingSize 1 serving
ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD
The FAMOUS Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach recipe is so simple to make and is the perfect vegetarian side dish for your next BBQ, family dinner or celebration.
Provided by Lucy - Bake Play Smile
Categories Salads
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 249 kcal, Carbohydrate 13 g, Protein 5 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
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.
Nutrition Facts : ServingSize 1 Serving (1/6 of recipe), Calories 218 kcal, Carbohydrate 16 g, Protein 4 g, Fat 17 g, SaturatedFat 2 g, Sodium 403 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 13 g
ROAST PUMPKIN CHICKPEA AND FETA SALAD
Roasted Pumpkin Chickpea and feta salad - A Delicious bowl of salad loaded with Pumpkins, bell peppers, carrots, Chickpeas, and salty Feta. All this goodness is dressed in Maple Chili Dressing to add that little extra touch.
Provided by Julia | The Yummy Bowl
Categories Salad
Time 25m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 576 kcal, ServingSize 1 serving
ROAST PUMPKIN SALAD
This simple Roast Pumpkin Salad makes a perfect meal or side dish and can be enjoyed as a meal on its own or as a side dish.
Provided by Lauren Matheson
Categories Salads
Time 50m
Number Of Ingredients 9
Steps:
- Pre-heat your oven to 240 degrees celsius (fan-forced). Toss the pumpkin pieces in the olive oil and scatter over the roasting tray. Cook for 30 minutes before carefully using an egg flip to turn the pumpkin pieces and cook for a further 5 - 10 minutes until golden.
- In the meantime, combine the dressing ingredients and mix to combine. Set aside until needed.
- Place the baby spinach leaves over your serving plate. Add the pumpkin pieces, currants, almond flakes and top with the feta. Slowly drizzle with the dressing and serve.
Nutrition Facts : Calories 290 kcal, Carbohydrate 26 g, Protein 9 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 210 mg, Fiber 4 g, Sugar 15 g, UnsaturatedFat 14 g, ServingSize 1 serving
ROASTED PUMPKIN AND FETA SALAD
Roasted Pumpkin and Feta Salad wit Orange Vinaigrette Dressing, a delicious vegetarian and Mediterranean diet friendly meal idea.
Categories Salad
Time 50m
Number Of Ingredients 5
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.
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