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Pumpkin and Feta Salad

2 cups roasted pumpkin cubes
2 cups roasted broccoli
Some olive oil, salt, and black pepper for seasoning the roasted vegetables.
2 cups chopped celery
4 oz crumbled feta cheese
1/2 cup chopped and roasted walnuts (instructions on how to roast below)

For the Dressing...
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon mustard
2 tablespoons balsamic vinegar
Salt to taste

Roast the pumpkin. Start by cutting around the stem of the pumpkin and remove it.

Clean the stringy mess that is inside the pumpkin. Keep cutting the pumpkin into smaller pieces.Place the pumpkin pieces on a baking sheet, drizzle each piece with olive oil and use a brush to brush it well (or spray the oil). Season with salt and black pepper.

Note – remember that we are only going to use 2 cups of cubed pumpkin so if you’re planning to use the rest of the pumpkin in sweet recipes you might want to roast some of it without the seasoning and the oil.

Preheat the oven to 375 degrees F and roast the pumpkin for around 30 minutes or until it’s soft (stick a fork in it to check if it’s soft). Take the pumpkin out of the oven and let it cool a bit. Use your knife to remove the skin from each piece and cut it into smaller pieces. Set the pumpkin pieces aside to cool completely.

Roast the broccoli. Cut 6-7 florets off of the broccoli head into smaller pieces. Set on a baking sheet, drizzle olive oil, and season with salt and black pepper. Spread the broccoli so it’s in one layer. Roast in a preheated 400 degrees F oven for 6-7 minutes if you like your broccoli still crunchy, or a little longer if you like it softer. Remove from the oven and set aside to cool.

Roast the walnuts. Lower the oven temperature to 300 degrees F, chop the walnuts (if they are not already chopped), place them on a baking sheet and roast for two minutes. Take out of the oven, move the walnuts around a bit. Place back in the oven for two more minutes. Remove from the oven and set aside to cool.
Chop the celery. Wash the celery well and chop it.

Make the dressing. To a half-pint jar, add olive oil, honey, mustard, balsamic vinegar, and salt. Close the jar and shake well.

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