Roasted Butternut Squash and Hazelnut Salad with Feta
This delightful salad is a refreshing and nutritious option, perfect for warm weather, boasting a balance of textures and flavors. Sweet roasted butternut squash pairs beautifully with crunchy hazelnuts and creamy, tangy Persian feta. Dressed with a honey-balsamic glaze, this dish is easy to prepare and is sure to impress both family and friends as a side or a light meal. Inspired by a culinary piece by Kylie Davis, this recipe is ideal for maintaining a balanced diet without the need for extensive cooking.
10
Servings
N/A
Calories
9
Ingredients
Ingredients
Hazelnuts
1 cup (Roasted, peeled, and chopped)
Butternut pumpkin (squash)
1.5 kg (Cut into 3cm pieces)
Olive oil flavored cooking spray
As needed (For roasting)
Salt
To taste (For seasoning)
Black Pepper
To taste (For seasoning)
Marinated Persian Feta Cheese
175 g (Drained and crumbled)
Honey
1/4 cup (For dressing)
Balsamic Vinegar
2 tablespoons (For dressing)
Olive Oil
1 tablespoon (For dressing)
Instructions
1
Preheat a fan-forced oven to 230°C (445°F). For conventional ovens, set to 240°C (464°F).
2
Spread the hazelnuts on a baking tray and roast for 10-15 minutes until the skins begin to crack and the nuts are evenly roasted. Allow them to cool slightly, then wrap in a clean tea towel and rub vigorously to remove the skins. Coarsely chop the hazelnuts and set aside.
3
Line a large roasting pan with non-stick baking paper. Arrange the butternut squash pieces evenly on the pan, lightly spray with olive oil cooking spray, and season with salt and freshly ground black pepper.
4
Roast the squash for approximately 15 minutes, turning once halfway through, until they are golden brown and tender. Allow them to cool to room temperature before proceeding.
5
In a small screw-top jar, combine honey, balsamic vinegar, olive oil, and a pinch of salt and pepper. Secure the lid and shake well to combine. Remove the lid and microwave on high for about 10 seconds, just enough to melt the honey. Shake again to ensure thorough mixing.
6
On a large serving platter, arrange the roasted squash, chopped hazelnuts, and crumbled feta. Drizzle with the prepared honey-balsamic dressing just before serving and enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable used in this recipe?
The primary vegetable in this salad is butternut pumpkin, also known as butternut squash.
How many people does this recipe serve?
This recipe is designed to provide 10 servings.
What temperature should a fan-forced oven be set to for roasting?
A fan-forced oven should be preheated to 230 degrees Celsius or 445 degrees Fahrenheit.
What temperature is required for a conventional oven?
For conventional ovens, set the temperature to 240 degrees Celsius or 464 degrees Fahrenheit.
How long do the hazelnuts need to roast?
The hazelnuts should be roasted for 10 to 15 minutes until the skins begin to crack.
What is the best way to remove skins from roasted hazelnuts?
Wrap the roasted nuts in a clean tea towel and rub them vigorously to remove the skins.
How should the hazelnuts be prepared after peeling?
The hazelnuts should be coarsely chopped and set aside for assembly.
What size should the butternut squash pieces be?
The butternut squash should be cut into 3cm pieces.
How do I prepare the roasting pan for the squash?
Line a large roasting pan with non-stick baking paper to prevent sticking.
What is used to coat the squash before it goes into the oven?
The squash is lightly sprayed with olive oil flavored cooking spray and seasoned with salt and pepper.
How long does it take to roast the butternut squash?
The squash takes approximately 15 minutes to roast until it is golden brown and tender.
Should I turn the squash while it is roasting?
Yes, you should turn the squash pieces once halfway through the roasting time.
Can I assemble the salad while the squash is still hot?
It is recommended to allow the squash to cool to room temperature before assembling the salad.
What ingredients are needed for the salad dressing?
The dressing requires honey, balsamic vinegar, olive oil, salt, and pepper.
How should I mix the honey-balsamic dressing?
Combine the ingredients in a small screw-top jar and shake well to ensure they are mixed.
Why is the dressing microwaved?
The dressing is microwaved for about 10 seconds just to melt the honey, making it easier to combine.
What type of feta cheese is recommended for this salad?
The recipe calls for marinated Persian feta cheese.
How much feta is required for this recipe?
You will need 175 grams of feta cheese, drained and crumbled.
Is this salad suitable for vegetarians?
Yes, this roasted butternut squash salad is a vegetarian-friendly dish.
When should the dressing be added to the salad?
Drizzle the prepared honey-balsamic dressing over the salad just before serving.
How much honey is used in the dressing?
The dressing requires 1/4 cup of honey.
How much balsamic vinegar is needed?
You will need 2 tablespoons of balsamic vinegar.
What amount of olive oil is used specifically in the dressing?
One tablespoon of olive oil is added to the dressing mixture.
Who inspired this recipe?
This recipe was inspired by a culinary piece written by Kylie Davis.
What are the main textures featured in this salad?
The salad features crunchy hazelnuts, creamy feta, and tender roasted squash.
Can this salad be served as a main meal?
Yes, it is versatile enough to be served as either a side dish or a light main meal.
How many ingredients are in this recipe in total?
There are 9 ingredients in total, excluding the olive oil cooking spray.
Is this recipe considered healthy?
Yes, it is described as a nutritious and balanced option for maintaining a healthy diet.
Is this a good recipe for summer weather?
Yes, it is categorized as a summer dish because it is refreshing and light.
How much butternut squash is required?
The recipe calls for 1.5 kilograms of butternut pumpkin or squash.