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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

Step 2

Peel and deseed the butternut squash and pumpkin, then cut them into bite-sized cubes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Drizzle the prepared dressing over the salad just before serving. Toss gently to combine if desired.

Step 9

Serve immediately and enjoy this vibrant, nutrient-packed dish!

Nutrition Facts

Serving size	(1591.2g)

Amount per serving	% Daily Value*
Calories	1947.7

Total Fat 138.6g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 5.0g
Cholesterol 133.5mg	0%
Sodium 4285.3mg	0%
Total Carbohydrate 152.0g	0%
Dietary Fiber 35.3g	0%
Total Sugars 62.1g
Protein 49.5g	0%

Vitamin D 24IU	0%
Calcium 1274.3mg	0%
Iron 15.7mg	0%
Potassium 3924.9mg	0%

*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.

Source of Calories

Fat: 60.7%

Protein: 9.6%

Carbs: 29.6%