Roast pumpkin and feta salad

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: André Martin

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Enjoy this pumpkin and feta salad side dish, full of nutty and tangy flavours, at your next shared dinner or lunch. It's low cost and the sharpness of the feta marries perfectly with the sweetness of the pumpkin.

Serves: 6 (as a side)

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

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1.6kg Kent pumpkin, deseeded, cut into 2cm-thick wedges
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 spring onions, finely sliced
60g roasted red capsicum strips
½ cup pine nuts, toasted
80g feta, crumbled

Instructions

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1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pumpkin on trays (halving to fit) and lightly spray with olive oil. Bake in oven, turning halfway, for 40 minutes or until softened and golden. Set aside.

2 Pour olive oil and vinegar into a screw-top jar. Secure lid, then shake to combine.

3 Arrange pumpkin on a large serving platter. Sprinkle over spring onions and roasted capsicum strips. Drizzle with dressing, then serve scattered with pine nuts and feta.

Nutrition Info (per serve)

Calories 317 cal

Kilojoules 1332 kJ

Protein 7.4 g

Total fat 18 g

Saturated fat 1.7 g

Carbohydrates 23.9 g

Sugar 21.9 g

Dietary fibre 10.5 g

Sodium 7 mg

Calcium 68 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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