pumpkin and beet salad with hazelnuts and feta
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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yield
4 serving(s)
prep time
15 Min
cook time
40 Min
method
Roast
Ingredients For pumpkin and beet salad with hazelnuts and feta
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1 lbpeeled and diced pumpkin or butternut squash
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3 Tbspolive oil
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1 Tbspbalsamic vinegar
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1 Tbspred wine vinegar
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1 Tbsphoney or sugar-free honey (maltitol)
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salt and black pepper
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16 ozcan whole baby beets
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2 ozcrumbled feta cheese
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1/4 cchopped roasted hazelnuts
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2-1/2 ozbaby kale leaves
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2-1/2 ozbaby spinach leaves
How To Make pumpkin and beet salad with hazelnuts and feta
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1Preheat oven to 400F.
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2Toss 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.
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3Roast pumpkin for 30 minutes, give it a stir, and roast for 10 minutes more.
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4Meanwhile, drain beets and rinse well, then drain again. Dice the beets about the same size as the pumpkin if you can.
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5Whisk 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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