Best Pumpkin And Feta Salad Recipes

WARM PUMPKIN, FETA AND BACON SALAD

Steps:

• Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.
• Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.
• Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.
• Serve pumpkin salad warm with bacon pieces sprinkled over.
• This is a 2 person main meal or 4 person side.

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.

PUMPKIN AND FETA SALAD

Steps:

• Preheat oven to 220C (200C fan).
• Toss pumpking and unpeeled garlic cloves with 2 tbsp olive oil and place in a single layer in a baking tray.
• Bake for 20 minutes, then remove garlic and turn pumpkin. Bake for a further 20 minutes, or until tender and edges are beginning to brown.
• For dressing, peel roasted garlic and place in a food processor. Add lemon juice and remaining olive oil and whiz to combine. (You can also use the oil from the marinated feta - if there are flavours and not just oil eg. safron and chilli marinated feta).
• Combine warm pumpkin with pine nuts, feta and spinach, then gently toss with dressing. Season to taste and serve.

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.

SMOKY PUMPKIN, SPELT, POMEGRANATE, AND FETA SALAD

Steps:

• To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
• Preheat oven to 400°F (200°C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp. Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine. Divide between serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds to serve.

ROASTED PUMPKIN, FETA AND QUINOA SALAD

Steps:

• Soak the quinoa in a saucepan with 3 cups (750ml) water for 15 minutes. Place the saucepan over high heat and bring to the boil.
• Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed, then set aside.
• Preheat oven to 220°C (425°F).
• Place the pumpkin and half the oil on a baking tray and toss to coat.
• Roast for 10 minutes then add the onion and roast for a further 10-15 minutes or until pumpkin is tender.
• Mix together the vinegar, sugar, coriander, chickpeas and quinoa.
• Top with pumpkin, onion and feta and serve.

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, FETA AND SNOW PEA SALAD.

Steps:

• Peel pumpkin and cut into 2cm pieces.
• Preheat oven to 200 degrees celsius.
• Place pumpkin in a bowl. Add 2 tablespoons oil and season with salt and pepper. Toss to combine.
• Place pumpkin in a single layer on a large baking tray. Roast for 20 to 25 minutes or until golden and tender. Transfer to large bowl.
• Bring a saucepan of water to the boil over high heat. Trim snow peas, add to water and cook for 1 or 2 minutes or until bright green. Drain. Rinse under cold water. Pat dry with paper towel.
• Add snow peas, crumbled feta, chopped parsley and chopped dill to pumpkin.
• Place pine nuts in a small non stick frypan over medium heat. Cook, shaking pan for 5 minutes or until light golden.
• Add to pumpkin mixture.
• Return pan to heat. Add verjuice and bring to boil. Simmer for 4 to 5 minutes or until reduced by half.
• Remove from heat.
• Add remaining 2 tablespoons of oil and season with salt and pepper.
• Drizzle mixture over salad.
• Toss to combine and serve.