Pumpkin, pine nut & feta salad
This Pumpkin, Pine Nut & Feta Salad features roasted pumpkin, crunchy pine nuts, tangy feta, and fresh parsley, creating a delightful mix of sweet and savory flavors. Perfect as a refreshing side dish or light meal, it combines simple ingredients and easy preparation methods.
Cook time 15 min
Prep time 10 min
Ingredients:
1/2 cup pine nuts8 cups pumpkin
1 red onion
1/2 cup fresh parsley
1/4 cup olive oil
2 tbsp vinegar
1 tsp sugar
1/2 cup feta cheese
This Pumpkin, Pine Nut & Feta Salad is a delicious combination of roasted pumpkin, crunchy pine nuts, tangy feta cheese, and vibrant parsley. It's perfect as a side dish or a light meal, bringing together sweet, savory, and nutty flavors in every bite.
Instructions:
Preheat your oven to 400°F (200°C).
- Place the pumpkin cubes on a baking sheet lined with parchment paper.
- Drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
- Toss to coat the pumpkin evenly.
- Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and lightly browned. Remove from oven and let cool.
- While the pumpkin is roasting, heat a small pan over medium heat.
- Add the pine nuts and toast them, stirring frequently, for about 3-5 minutes until they are golden brown and fragrant. Be careful not to burn them.
- Remove from heat and set aside to cool.
- In a small bowl, combine the remaining olive oil, vinegar, and sugar.
- Whisk together until the sugar is dissolved and the dressing is well mixed.
- In a large bowl, combine the roasted pumpkin, sliced red onion, chopped parsley, and toasted pine nuts.
- Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Crumble the feta cheese over the top of the salad.
- Give the salad one final gentle toss to incorporate the feta.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately or refrigerate for up to 2 hours before serving for the flavors to meld together.
This delightful Pumpkin, Pine Nut & Feta Salad offers a wonderful mix of textures and flavors. It's easy to prepare and makes for a nutritious and appealing dish that's sure to satisfy. Enjoy it fresh, and don't hesitate to tweak the seasoning to your liking!
Pumpkin, pine nut & feta salad FAQ:
Roast the pumpkin in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until it is tender and lightly browned.
You can prepare the salad up to 2 hours in advance. Refrigerate it during this time to allow the flavors to meld together. However, it's best to add the feta just before serving to maintain its texture.
If you need a substitute for feta cheese, try using goat cheese or a dairy-free cream cheese alternative, depending on your dietary preferences.
Pine nuts are toasted when they turn golden brown and become fragrant, which typically takes about 3-5 minutes over medium heat. Stir them frequently to prevent burning.
Store any leftover salad in an airtight container in the refrigerator. It's best consumed within 1-2 days for optimal freshness.
Tips:
- Roasting the pumpkin.: Ensure you cut the pumpkin into even-sized cubes for uniform roasting. A little sprinkle of salt and pepper before roasting can enhance the flavor.
- Toasting pine nuts.: Toast the pine nuts in a dry skillet over medium heat for a few minutes until they are golden and fragrant. Keep an eye on them, as they can burn easily.
- Assembling the salad.: Combine the roasted pumpkin, toasted pine nuts, finely chopped red onion, and parsley in a large bowl. Mix the olive oil, vinegar, and sugar separately to make a dressing, then pour it over the salad and toss gently.
- Serving suggestion.: For best results, serve the salad immediately after assembling. If you need to prepare it in advance, store the components separately and combine them just before serving.
- Adding extra flavor.: Feel free to add a sprinkle of your favorite spices or herbs such as thyme or oregano for added depth of flavor.
Nutrition per serving
10 ServingsCalories 120kcal
Protein 3.93g
Carbohydrates 10g
Fiber 1.23g
Sugar 4.39g
Fat 14g
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