Roast Butternut Pumpkin & Feta Salad

READY IN: 35mins
Recipe by Lee_tah

Also works well with sweet potato instead of pumpkin. From Narelle

Top Review by Leggy Peggy

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Meanwhile, lightly toast pumpkin seeds in a fry pan.
  3. Place in salad bowl and with with feta, onion, basil and parsley.
  4. Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.

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