Roast pumpkin and feta salad
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
- 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
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 317cal
-
Kilojoules 1332kJ
-
Protein 7.4g
-
Total fat 18g
-
–Saturated fat 1.7g
-
Carbohydrates 23.9g
-
–Sugars 21.9g
-
Dietary fibre 10.5g
-
Sodium 7mg
-
Calcium 68mg
-
Iron 1.6mg
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.
Photographer: André Martin
Last updated date: 11 August 2021
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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