Jacqui, from St Albans...

Roast Cinnamon Pumpkin And Feta Salad


This recipe has been stuck in my recipe scrapbook for many years (think it came from a woman's magazine) & is always a favourite at BBQs or pot-luck dinners. I've often been asked to share it with others.

7 Votes Since September 2nd
 

Ingredients

  • Salad:
  • 800 g pumpkin, peeled and cubed
  • 3 tablespoons olive oil
  • 1 tsp cinnamon
  • 1 tsp garlic, crushed
  • 4 red peppers, roasted and sliced
  • 250 g feta cheese, cubed
  • 1 red onion, chopped
  • 1/2 cup fresh basil, finely chopped
  • 1/2 cup pumpkin seeds
  • Dressing:
  • 1/2 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup white wine vinegar
  • 1 tablespoon whole grain mustard
  • salt and pepper, to taste

    Directions

    1. Preheat oven to 200°C Mix pumpkin, oil, cinnamon and garlic then place on an oven tray. Bake 20-25 minutes.
    2. Meanwhile, lightly toast pumpkin seeds in a fry pan.
    3. Place pumpkin & seeds in salad bowl with feta, red onion and basil.
    4. Mix together dressing ingredients and drizzle over salad. Sprinkle over pumpkin seeds and serve warm.
    Serves Cooking Time Prep Time
    4-6 25 mins 15 mins

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