Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad
- Reviews 2
Ready In: 1 hr
Serves: 10
Ingredients
- 1 cup hazelnuts
- 1 1⁄2 kg butternut pumpkin, cut into 3cm pieces
- olive oil flavored cooking spray
- salt and pepper
- 175 g marinated persian feta cheese, drained
Honey and Balsamic Dressing
- 1⁄4 cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper, to taste
Directions
- 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.
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