Roast pumpkin and feta salad
Last updated date: 11 August 2021
- 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
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)
Total fat 18g
–Saturated fat 1.7g
Dietary fibre 10.5g
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