Butternut Pumpkin Squash Roasted Hazelnut And Feta Salad Recipes

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.

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.