Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad

READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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