Roasted Pumpkin Salad with Orange Vinaigrette
Ingredients
Pumpkin:
- 1.2 lb pumpkin (after peeling), cut into 1.25" cubes
- 1 1/2 tbsp olive oil
- Salt and pepper
Dressing:
- 2.5 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Taylor Pass honey
- Salt and pepper
Salad:
- 1/4 cup pine nuts
- 2 oz feta, crumbled (or more!!
Instructions
- Preheat oven to 430 F.
- Toss pumpkin with olive oil, salt, and pepper. Spread on a baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy.
- Shake Dressing in a jar. Taste and adjust to taste.
- Toast pine nuts in a dry skillet over medium heat until lightly golden and it smells nutty.
- Add pumpkin, just a bit of feta and pine nuts into mixing bowl, then GENTLY toss just to disperse the feta.
- Transfer to a serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with dressing.
- Serve.