Roast Pumpkin And Feta Salad Recipes
ROAST PUMPKIN, RADICCHIO AND FETA SALAD
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.
Provided by Nigella Lawson
Categories salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)
- In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
- Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 334 milligrams, Sugar 7 grams, TransFat 0 grams
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