Roast Butternut Pumpkin & Feta Salad

"Also works well with sweet potato instead of pumpkin. From Narelle"
 
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photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
35mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Amazing salad with wonderful strong flavours. I thought the cinnamon might be overpowering, but it was not. My daughter took this to a pumpkin feast -- most dishes featured pumpkin. It was a bit too tart for a few people, but many said it was the very best dish of the night. I overcooked the pumpkin a bit, which made it a little mushy, so try to avoid that when you make it. I also used sunflower seeds in place of pumpkin seeds, because they were on hand. Made and thoroughly enjoyed for Pick a Chef.
     
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Tweaks

  1. Amazing salad with wonderful strong flavours. I thought the cinnamon might be overpowering, but it was not. My daughter took this to a pumpkin feast -- most dishes featured pumpkin. It was a bit too tart for a few people, but many said it was the very best dish of the night. I overcooked the pumpkin a bit, which made it a little mushy, so try to avoid that when you make it. I also used sunflower seeds in place of pumpkin seeds, because they were on hand. Made and thoroughly enjoyed for Pick a Chef.
     

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