Amazing Roast Pumpkin Feta Salad (With Chorizo)
User Reviews
5.0
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 (as a light lunch or side, 2 to 3 as a main)
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Calories
450 kcal
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Cuisine
American
Amazing Roast Pumpkin Feta Salad (With Chorizo)
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Imagine sticky roasted pumpkin, tangy feta cheese, pan-fried chorizo & toasted pine nuts - tossed together with salad leaves and a honey balsamic vinaigrette. This warm roast pumpkin feta salad is a perfect balance of flavours!
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Ingredients
For the salad
- 17 ounces pumpkin deseeded, peeled and chopped into chunks - amount doesn't have to be exact (Use ready-chopped or even frozen if you like).
- 2 tablespoons olive oil
- 3.5 ounces chorizo thinly sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup pine nuts
- 3.5 ounces salad leaves of your choice
- 1 teaspoon dried thyme or other dried herbs e.g. basil, oregano, mixed Italian herbs, or 2 sprigs fresh thyme
- salt and black pepper
For the dressing
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
To serve (optional)
- toasted fresh bread drizzled with olive oil and sprinkled with salt
- Greek yogurt or tsatziki
Instructions
- Heat the oven to 220C/425F.
- Scatter the pumpkin in one layer on a baking tray and toss well with the olive oil. Scatter over the herbs and salt and pepper (to taste).
- Roast the pumpkin for 30 to 40 minutes or until it is soft and golden brown. Shake the tray half way through the cooking time.
- Meanwhile, pan fry the sliced chorizo in a dry pan until it's lightly browned (about 5 minutes). Set aside.
- Toast the pine nuts on a low heat in another dry frying pan until they are lightly browned. Shake the pan every now and again.
- Scatter the salad leaves over a large platter or shallow salad bowl.
- Scatter the roasted pumpkin and chorizo over the salad leaves, then add the pine nuts and feta cheese.
- Whisk together the dressing ingredients in a small jug, then drizzle a little over the salad. Serve the rest on the side.
- Serve with toasted fresh bread and Greek yogurt or tsatziki (if you like).
Equipments used:
Notes
- Pumpkin: Sometimes I cut it into smaller pieces, sometimes into larger pieces. It really doesn't matter. You just might have to adjust the cooking time slightly. 20 to 30 minutes should be enough for small pieces of pumpkin, but you might need more like 40 minutes for larger pieces to cook. Just keep checking!
- Use ready-cut pumpkin/butternut squash for ease. Even frozen works. The high heat of the oven will quickly evaporate the water as it roasts.
- Chorizo: It's worth using the best quality chorizo you can find for this recipe. For instance, I sometimes find locally made, nitrite-free chorizo at my local farmer's market! Supermarkets usually stock several good quality versions, however.
- Making ahead: I like to make this salad just before serving so it's a warm salad. However, it's fine to make the different elements ahead, cover them in the fridge, then toss everything together when ready to serve. Add the dressing at the last minute so the salad leaves don't go soggy.
- Ingredient amounts: Like any salad, the ingredient amounts don't have to be exact! Bear in mind though that chorizo and feta are both strongly flavored, so a little can go a long way!
- How to serve: I usually serve this as a simple lunch or dinner with 2-minute olive oil toasts or homemade focaccia bread if you have extra time. You can also serve with grilled or rotisserie chicken on the side.
- Variations: Switch out the chorizo for crispy bacon, rotisserie chicken (try air-fried!), pancetta, or another type of sausage. Add crunchy nuts or seeds instead of pine nuts. Try with goat cheese, blue cheese or shaved parmesan instead of feta, add spices to the pumpkin as it roasts such as cumin, paprika or za'atar. Stir cooked grains through the salad such as quinoa, couscous, brown rice or even pasta.
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
28g
(9%)
Protein
10g
(20%)
Fat
35g
(54%)
Saturated Fat
8g
(40%)
Cholesterol
30mg
(10%)
Sodium
426mg
(18%)
Potassium
629mg
(18%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
13129IU
(263%)
Vitamin C
31mg
(34%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4(as a light lunch or side, 2 to 3 as a main)
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 426mg | 18% |
| Potassium | 629mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 13129IU | 263% |
| Vitamin C | 31mg | 34% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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