Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad Recipe
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Directions:
- Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
- 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.
- 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.
- Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
- 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.
- Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.68 Kcal (706 kJ) | ||
| Calories from fat | 75.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.42g | 13% | |
|---|---|---|---|
| Sodium | 2.58mg | 0% | |
| Potassium | 447.69mg | 10% | |
| Total Carbs | 22.95g | 8% | |
| Sugars | 9.39g | 38% | |
| Dietary Fiber | 5.65g | 23% | |
| Protein | 3.23g | 6% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 117.6mg | 653% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 96.62 Kcal (405 kJ) | ||
| Calories from fat | 43.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 13% | |
|---|---|---|---|
| Sodium | 1.48mg | 0% | |
| Potassium | 256.45mg | 10% | |
| Total Carbs | 13.15g | 8% | |
| Sugars | 5.38g | 38% | |
| Dietary Fiber | 3.24g | 23% | |
| Protein | 1.85g | 6% | |
| Vitamin C | 7.3mg | 21% | |
| Iron | 67.4mg | 653% | |
| Calcium | 28.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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