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    You are in: Home / Australian / Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad Recipe
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    Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad

    Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad. Photo by Zurie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Rhiannon and Matt's Note:

    We're in a middle of a week-long 40°C+ (104°F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame. I found this recipe on Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009

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    Units: US | Metric

    Honey and Balsamic Dressing

    • 1/4 cup honey
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon olive oil
    • salt and pepper, to taste


    1. 1
      Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
    2. 2
      While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
    3. 3
      Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
    4. 4
      Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
    5. 5
      Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
    6. 6
      Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

    Ratings & Reviews:

    • on November 19, 2010


      Aaaarrrgh!!! I burnt my only packet of hazelnuts to a crisp ... so sorry. (Went to the computer and forgot the hazels in the oven!!!) I then had to use cashews, which I roasted lightly in the same oven! Anyway (I have made variations on this salad before) the combination of roasted butternut chunks and feta is always a winner! I added some baby spinach to the salad, and finished with snipped spring onions, your dressing, and a swirl of thick reduced balsamic vinegar. Thanks for a very nice recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2011


      Good recipe and so different! I think some fresh parsley added at the end would be great.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad

    Serving Size: 1 (194 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 239.0
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 3.4 g
    Cholesterol 15.5 mg
    Sodium 202.4 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 4.3 g
    Sugars 12.0 g
    Protein 6.0 g

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