Best Asparagus Feta Pumpkin Seed Salad Recipes

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ROAST PUMPKIN, SPINACH AND FETA SALAD



Roast Pumpkin, Spinach and Feta Salad image

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

600 g / 1.2 lb pumpkin ((after peeling), cut into 3cm / 1.25" cubes (Note 1))
1 1/2 tbsp olive oil
Salt and pepper
2.5 tbsp / 50 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper
1/4 cup / 35g pine nuts ((Note 2))
150 g / 5 oz baby spinach leaves (4 handfuls)
60 g / 2 oz feta (, crumbled (or more!!))

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

BROWN RICE ROAST PUMPKIN AND SEED SALAD



Brown Rice Roast Pumpkin and Seed Salad image

I am just going to make this for dinner and thought I must post it quickly. I love this salad. You can serve it as a main course salad or as I am doing with lamb cutlets.

Provided by Wendys Kitchen

Categories     Brown Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

olive oil flavored cooking spray
1 kg pumpkin, peeled, deseeded and cubed
2 cups brown rice
1/3 cup pepitas
1/3 cup sunflower seeds
1/3 cup fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 garlic clove, crushed
1/4 teaspoon brown sugar
fresh rocket

Steps:

  • Cook pumpkin in oven, sparyed with olive oil until light brown and tender. Let coll to room temperature.
  • Cook brown rice in large saucepan of boiling water for 30 minutes. Drain in colander - do not overcook. Cool.
  • Brown pumpkin and sunflower seeds in oven for 5 minutes at 180 Degrees Celsius.
  • Remove from oven and let cool slightly.
  • Mix all dressing ingredients together.
  • Place rice in large bowl, pour over dressing, mix throught, add all other ingredients and mix well.

Nutrition Facts : Calories 368.5, Fat 9.8, SaturatedFat 1.6, Sodium 175.6, Carbohydrate 63, Fiber 4.2, Sugar 3.5, Protein 10.7

ROAST BUTTERNUT PUMPKIN & FETA SALAD



Roast Butternut Pumpkin & Feta Salad image

Make and share this Roast Butternut Pumpkin & Feta Salad recipe from Food.com.

Provided by Lee_tah

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

500 g butternut pumpkin, peeled and cubed
3 tablespoons olive oil
1 tablespoon cinnamon
1 tablespoon garlic, crushed
1 red capsicum, sliced
250 g feta cheese, cubed
1 red onion, chopped
1/4 cup fresh basil, finely chopped
1/2 cup fresh parsley, chopped
1/2 cup pumpkin seeds
1/2 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 cup white wine vinegar
1 tablespoon whole grain mustard
salt and pepper, to taste

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.

PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS



Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds image

With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they're skinny, just chop everything up fine. Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad. Add Parmesan or cut-up hard-boiled eggs if you like. Finish with olive oil and lemon juice.

Provided by Jeff Schwarz And Greg Kessler

Categories     dinner, lunch, quick

Time 25m

Number Of Ingredients 11

½ cup pumpkin seeds
¼ cup plus 1 tablespoon extra virgin olive oil
1 pound thick asparagus
4 radishes
1 tablespoon dill, roughly chopped
1 tablespoon parsley, roughly chopped
1 tablespoon chives, roughly chopped (plus chive flowers to garnish if available)
½ pound pea tendrils (if available)
Juice of one lemon
Salt
Pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
  • Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
  • Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
  • Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
  • To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
  • Garnish with the reserved asparagus tops and chive flowers, and serve.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH AND PUMPKIN SEED SALAD



Spinach and Pumpkin Seed Salad image

Make and share this Spinach and Pumpkin Seed Salad recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard
5 cups stemmed baby spinach leaves, washed and dried (may substitute mixed baby greens)
1 cup cherries or 1 cup grape tomatoes, halved
1/4 cup finely chopped scallion
1 cup alfalfa sprout
1/2 cup shelled pumpkin seeds

Steps:

  • Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
  • Toss with the spinach until the leaves are nicely coated.
  • Toss again with the tomatoes and the scallions.
  • Place salad portions in bowls, garnish with a small amount of alfalfa sprouts, sprinkle with pumpkin seeds, and serve.

Nutrition Facts : Calories 249.5, Fat 21.7, SaturatedFat 3.3, Sodium 331.2, Carbohydrate 10.1, Fiber 3, Sugar 5.5, Protein 6.9

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