fbpx

Roasted Red Onion, Pumpkin & Feta Salad with Crispy Caramelised Nuts

Yields3 ServingsPrep Time40 mins

Ingredients

2 red onions, sliced into wedges
¼ pumpkin Jap, roughly chopped into cubes
Olive oil for cooking
2 handfuls of salad greens of your choice
100 g Danish feta
Caramelised nuts
cup flaked almonds
cup walnuts
Maple syrup
Pinch of sea salt
Dressing
Juice of 1/2 orange
1 tbsp sherry vinegar
1 tbsp olive oil
1 tsp whole grain mustard
Pinch sea salt

Method

1

Pre-heat the oven to 180°C.

2

Line 2 large baking trays with baking paper.

3

Spread out the pumpkin onto one of the baking trays, drizzle pumpkin with olive oil and roast in the oven for 25-30 minutes or until the pumpkin is cooked (soft through) when tested with a fork.

4

Add the red onion wedges to the 2nd baking tray, drizzle with a little olive oil and cover with a sheet of baking paper. Bake in the oven for 20 minutes before removing the top layer of baking paper. Place back in the oven to roast uncovered for a further 10-15 minutes or until they are little crispy on the outer edges and soft on the inside. Set aside to cool slightly.

Caramelised nuts
5

Line a small baking tray with baking paper.

6

Add the nuts, drizzle over the maple syrup and season with a pinch of sea salt. Using a spatula, toss to coat the nuts.

7

Place in the oven at 180°C for 10-15 minutes, remove from the oven and gently toss the nuts again. Set aside to allow to cool down and to allow the syrup to harden.

Dressing
8

Combine all dressing ingredients into a small jar, place the lid on and shake well.

9

Combine the salad greens, roasted pumpkin and red onions in a large salad bowl. Pour over the dressing and gently toss.

10

Crumble the Danish feta and add on top of the salad, followed by a good handful of the caramelised nuts.

Recipe created by Bonnie Coumbe for Australian Onions.

Ingredients

 2 red onions, sliced into wedges
 ¼ pumpkin Jap, roughly chopped into cubes
 Olive oil for cooking
 2 handfuls of salad greens of your choice
 100 g Danish feta
Caramelised nuts
  cup flaked almonds
  cup walnuts
 Maple syrup
 Pinch of sea salt
Dressing
 Juice of 1/2 orange
 1 tbsp sherry vinegar
 1 tbsp olive oil
 1 tsp whole grain mustard
 Pinch sea salt

Directions

1

Pre-heat the oven to 180°C.

2

Line 2 large baking trays with baking paper.

3

Spread out the pumpkin onto one of the baking trays, drizzle pumpkin with olive oil and roast in the oven for 25-30 minutes or until the pumpkin is cooked (soft through) when tested with a fork.

4

Add the red onion wedges to the 2nd baking tray, drizzle with a little olive oil and cover with a sheet of baking paper. Bake in the oven for 20 minutes before removing the top layer of baking paper. Place back in the oven to roast uncovered for a further 10-15 minutes or until they are little crispy on the outer edges and soft on the inside. Set aside to cool slightly.

Caramelised nuts
5

Line a small baking tray with baking paper.

6

Add the nuts, drizzle over the maple syrup and season with a pinch of sea salt. Using a spatula, toss to coat the nuts.

7

Place in the oven at 180°C for 10-15 minutes, remove from the oven and gently toss the nuts again. Set aside to allow to cool down and to allow the syrup to harden.

Dressing
8

Combine all dressing ingredients into a small jar, place the lid on and shake well.

9

Combine the salad greens, roasted pumpkin and red onions in a large salad bowl. Pour over the dressing and gently toss.

10

Crumble the Danish feta and add on top of the salad, followed by a good handful of the caramelised nuts.

Recipe created by Bonnie Coumbe for Australian Onions.

Notes

Roasted Red Onion, Pumpkin & Feta Salad with Crispy Caramelised Nuts

Have you tried...