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Roast Butternut Pumpkin & Feta Salad

Roast Butternut Pumpkin & Feta Salad

with Creamy Pesto & Garlic-Herb Croutons

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The best salads are a combination of flavours, textures and colours – and with golden roasted pumpkin, herby croutons, earthy beetroot and creamy feta, this one ticks all the boxes.

Allergens:MilkGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled pumpkin pieces

1 unit

onion

1 unit

beetroot

1 packet

creamy pesto dressing

(ContainsMilk)

1 unit

ciabatta

(ContainsGluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)

1 sachet

garlic & herb seasoning

1 bag

salad leaves

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

Not included in your delivery

olive oil

2 tsp

water

1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3100 kJ
Fat30 g
of which saturates8.1 g
Carbohydrate89.3 g
of which sugars27.8 g
Dietary Fibre0 g
Protein23.7 g
Cholesterol0 mg
Sodium1460 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the peeled pumpkin into 2cm wedges. Cut the red onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Place the pumpkin, onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

3

While the veggies are roasting, in a small bowl, combine the creamy pesto dressing and water. Set aside.

4

When the veggies have 10 minutes cook time remaining, cut or tear the ciabatta into 1cm chunks. In a medium bowl, combine the ciabatta chunks, garlic & herb seasoning and a good drizzle of olive oil. Spread over a second oven tray lined with baking paper and bake until golden and crisp, 5-7 minutes.

5

In a medium bowl, combine a small drizzle of olive oil, the balsamic vinegar and a pinch of salt and pepper. When the roast veggies and croutons have cooled slightly, gently toss the roast veggies, mixed salad leaves and croutons with the dressing. TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the salad between bowls. Crumble over the feta and drizzle with the creamy pesto dressing.