ROAST PUMPKIN, RADICCHIO AND FETA SALAD

Roast Pumpkin, Radicchio And Feta Salad image

The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.

Provided by Nigella Lawson

Categories salads and dressings

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

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Ingredients

Scant 2 pounds peeled pumpkin, cut into 1 1/2-inch cubes
1 tablespoon vegetable oil
1/2 small red onion, peeled and finely sliced into half-moons
Juice of 2 limes
1/3 cup pine nuts
2 tablespoons peanut oil or olive oil
1/4 teaspoon pumpkinseed oil or olive oil (see note)
7 to 8 ounces feta cheese, broken into bite-sized pieces
1 1/2 cups (about 6 ounces) radicchio cut into bite-size pieces

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.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 334 milligrams, Sugar 7 grams, TransFat 0 grams