Roasted Pumpkin, Sweet Potato & Feta Salad with Toasted Pine Nuts
This Roasted Pumpkin, Sweet Potato & Feta Salad is a delightful celebration of seasonal flavors. The warm, earthy sweetness of roasted pumpkin and kumara is perfectly complemented by the creamy, tangy feta and crunchy toasted pine nuts. Dressed in a light olive oil, balsamic vinegar, and wholegrain mustard dressing, this salad is not only a visual feast with its vibrant colors, but it's also incredibly satisfying. Ideal as a side dish for any gathering, whether it's a laid-back barbecue or a festive dinner, this versatile salad is sure to impress your guests and keep them coming back for more.
5
Servings
240
Calories
7
Ingredients
Ingredients
fresh pumpkin or butternut squash
500 g (skin removed and diced into large cubes)
kumara (sweet potato)
500 g (skin removed and diced into large cubes)
pine nuts
50 g (toasted)
feta cheese
100 g (diced into small cubes)
light olive oil
3 tablespoons (to be used in dressing)
balsamic vinegar
1 1/2 tablespoons (to be used in dressing)
coarse grain mustard
1 tablespoon (to be used in dressing)
Instructions
1
Preheat your oven to 200°C (400°F).
2
Begin by peeling the pumpkin and kumara. Cut both vegetables into large, even cubes.
3
Arrange the diced pumpkin and kumara on a baking tray lined with parchment paper, and roast them in the preheated oven for about 25–30 minutes, or until they are tender and slightly caramelized, turning halfway through for even cooking.
4
While the vegetables are roasting, place the pine nuts on a separate baking tray and toast them in the oven for the last 5–7 minutes, or until they are golden brown and fragrant. Keep an eye on them to prevent burning.
5
Once roasted, take the pumpkin, kumara, and pine nuts out of the oven and allow them to cool slightly.
6
In a medium bowl, combine the olive oil, balsamic vinegar, and wholegrain mustard to create the dressing.
7
In a large serving bowl, combine the warm roasted pumpkin, kumara, toasted pine nuts, and diced feta cheese.
8
Drizzle the dressing over the salad and gently toss everything together until well combined. Serve warm or at room temperature.
Nutrition Information
14 g
Fat
24 g
Carbs
6 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is this recipe called?
The recipe is for Roasted Pumpkin, Sweet Potato & Feta Salad with Toasted Pine Nuts.
What vegetables are the main ingredients?
The main vegetables are pumpkin (or butternut squash) and kumara (sweet potato).
Can I use butternut squash instead of pumpkin?
Yes, the recipe specifies you can use either fresh pumpkin or butternut squash.
What is kumara?
Kumara is another term for sweet potato used in this salad.
How should I prepare the pumpkin and kumara?
The skin should be removed and the vegetables diced into large, even cubes.
What temperature should the oven be set to?
Preheat your oven to 200°C or 400°F.
How long does it take to roast the vegetables?
Roast the pumpkin and kumara for about 25 to 30 minutes until tender and caramelized.
Do I need to turn the vegetables while roasting?
Yes, turn them halfway through the cooking time for even roasting.
How are the pine nuts prepared?
The pine nuts are toasted in the oven for about 5 to 7 minutes until golden brown.
What is in the salad dressing?
The dressing consists of light olive oil, balsamic vinegar, and wholegrain mustard.
How much feta cheese is required?
The recipe calls for 100 grams of feta cheese.
How should the feta be prepared?
The feta cheese should be diced into small cubes.
Is this salad served hot or cold?
This salad can be served warm or at room temperature.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly salad recipe.
How many people does this recipe serve?
This recipe makes 5 servings.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
What is the fat content per serving?
There are 14 grams of fat in each serving.
How many carbohydrates are in one serving?
One serving contains 24 grams of carbohydrates.
How much protein is in the salad?
There are 6 grams of protein per serving.
How much olive oil is used in the dressing?
The dressing uses 3 tablespoons of light olive oil.
What type of mustard should I use?
Use 1 tablespoon of wholegrain or coarse grain mustard.
How much balsamic vinegar is needed?
The recipe requires 1 1/2 tablespoons of balsamic vinegar.
Should I line the baking tray?
Yes, the recipe recommends lining the baking tray with parchment paper.
What is the total number of ingredients?
There are 7 main ingredients in this recipe.
When should I add the pine nuts to the oven?
Add the pine nuts during the last 5 to 7 minutes of the vegetable roasting time.
How do I assemble the salad?
Combine the warm roasted vegetables, toasted pine nuts, and feta in a bowl, then drizzle with dressing.
Can I serve this at a barbecue?
Yes, it is described as an ideal side dish for gatherings like barbecues.
How should I toss the salad?
Gently toss everything together until well combined so the roasted vegetables don't break.
Is there any fiber information available?
The fiber content is not specified in the provided recipe data.
What makes this salad visually appealing?
The vibrant colors of the roasted pumpkin and kumara make it a visual feast.