Butternut Pumpkin Squash Roasted Hazelnut and Feta Salad
Bursting with vibrant flavors and wholesome ingredients, this Butternut Pumpkin Squash Roasted Hazelnut and Feta Salad is a show-stopping dish perfect for any occasion. Roasted butternut squash and pumpkin bring a naturally sweet, caramelized depth, perfectly complemented by the crunch of toasted hazelnuts and the tangy creaminess of crumbled feta cheese. Fresh mixed greens and jewel-like pomegranate seeds add a refreshing layer, while a delicate honey-balsamic-Dijon dressing ties it all together with a hint of savory-sweet magic. Ready in under an hour, this healthy and colorful salad is a nutrient-packed delight that's ideal for holiday gatherings, light lunches, or a flavorful side dish for dinner. With its balance of textures and bold seasonal flavors, this salad is certain to impress both your eyes and your taste buds!
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Recipe Information
Ingredients
- 500 grams butternut squash
- 500 grams pumpkin
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 grams hazelnuts
- 150 grams feta cheese
- 150 grams mixed salad greens
- 100 grams pomegranate seeds
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Peel and deseed the butternut squash and pumpkin, then cut them into bite-sized cubes.
In a large mixing bowl, toss the squash and pumpkin with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoons of black pepper.
Spread the seasoned squash and pumpkin evenly on the prepared baking tray. Roast in the oven for 25-30 minutes, or until tender and caramelized. Flip halfway through to ensure even roasting.
While the vegetables are roasting, toast the hazelnuts. Place them in a dry skillet over medium heat and stir occasionally for about 5-7 minutes, until fragrant and lightly toasted. Let cool, then roughly chop them.
Prepare the salad dressing by whisking together 1 tablespoon of olive oil, honey, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper in a small bowl.
Once the roasted vegetables have cooled slightly, assemble the salad. In a large serving bowl or platter, layer the mixed salad greens, roasted butternut squash and pumpkin, toasted hazelnuts, feta cheese crumbles, and pomegranate seeds.
Drizzle the prepared dressing over the salad just before serving. Toss gently to combine if desired.
Serve immediately and enjoy this vibrant, nutrient-packed dish!
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 62.1 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1274 mg | 98% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3925 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
