Real Recipes From Real Home Cooks ®

pumpkin and beet salad with hazelnuts and feta

Recipe by
Sue L
Cincinnati, OH

Australian salad recipe adapted from several I have seen online. Serves four as a side salad, two as a vegetarian main dish salad.

yield 4 serving(s)
prep time 15 Min
cook time 40 Min
method Roast

Ingredients For pumpkin and beet salad with hazelnuts and feta

  • 1 lb
    peeled and diced pumpkin or butternut squash
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    balsamic vinegar
  • 1 Tbsp
    red wine vinegar
  • 1 Tbsp
    honey or sugar-free honey (maltitol)
  • salt and black pepper
  • 16 oz
    can whole baby beets
  • 2 oz
    crumbled feta cheese
  • 1/4 c
    chopped roasted hazelnuts
  • 2-1/2 oz
    baby kale leaves
  • 2-1/2 oz
    baby spinach leaves

How To Make pumpkin and beet salad with hazelnuts and feta

  • 1
    Preheat oven to 400F.
  • 2
    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.
  • 3
    Roast pumpkin for 30 minutes, give it a stir, and roast for 10 minutes more.
  • 4
    Meanwhile, drain beets and rinse well, then drain again. Dice the beets about the same size as the pumpkin if you can.
  • 5
    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.