pumpkin and beet salad with hazelnuts and feta

Name: Pumpkin and Beet Salad with Hazelnuts and Feta
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: Australian
Ingredients: 1 pound(s) peeled and diced pumpkin or butternut squash; 3 tablespoon(s) olive oil; 1 tablespoon(s) balsamic vinegar; 1 tablespoon(s) red wine vinegar; 1 tablespoon(s) honey or sugar-free honey (maltitol); - salt and black pepper; 16 ounce(s) can whole baby beets; 2 ounce(s) crumbled feta cheese; 1/4 cup(s) chopped roasted hazelnuts; 2-1/2 ounce(s) baby kale leaves; 2-1/2 ounce(s) baby spinach leaves

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Sue L

Cincinnati, OH

Updated on Jul 24, 2018

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

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Pumpkin and Beet Salad with Hazelnuts and Feta

prep time 15 Min

cook time 40 Min

method Roast

yield 4 serving(s)

Ingredients

1 pound peeled and diced pumpkin or butternut squash
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon honey or sugar-free honey (maltitol)
- salt and black pepper
16 ounces can whole baby beets
2 ounces crumbled feta cheese
1/4 cup chopped roasted hazelnuts
2-1/2 ounce baby kale leaves
2-1/2 ounce baby spinach leaves

How To Make pumpkin and beet salad with hazelnuts and feta

Step 1

Preheat oven to 400F.

Step 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.
Step 3

Roast pumpkin for 30 minutes, give it a stir, and roast for 10 minutes more.
Step 4

Meanwhile, drain beets and rinse well, then drain again. Dice the beets about the same size as the pumpkin if you can.
Step 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.
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