Best Butternut Pumpkin Squash Roasted Hazelnut And Feta Salad Recipes

Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad image

Provided by Rhiannon and Matt

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

1 cup hazelnuts
1 1/2 kg butternut pumpkin, cut into 3cm pieces
olive oil flavored cooking spray
salt and pepper
175 g marinated persian feta cheese, drained
1/4 cup honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper, to taste

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

Roast Butternut Pumpkin & Feta Salad image

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.