Pumpkin Pecan Feta Salad
Servings: 4 servings
Calories: 396kcal
This pumpkin feta salad with pecans is a tasty and colourful seasonal dish. A sweet and nutty salad that also makes a great low carb side dish.
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Ingredients
- 2 cups pumpkin peeled and cut into cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 oz feta cheese
- ½ cup pecan nuts, lightly toasted roughly chopped
Dressing
- ¼ cup olive oil
- 2 tablespoon Balsamic vinegar
- ½ teaspoon dried red chilis (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Roast the Pumpkin
- Heat the oven to 200C/400F degrees.
- Toss the pumpkin cubes in the olive oil and season with the salt and pepper.
- Place the pumpkin in a single layer on a baking sheet. Bake for 30-40 minutes until golden, tender and cooked through.
- Remove the pumpkin and allow to cool.
Make the Dressing
- In a small bowl whisk the olive oil, balsamic vinegar and seasoning together.
Assemble
- Place the pumpkin, pecans and feta in a medium serving bowl or dish.
- Pour the dressing over the pumpkin mixture and toss thoroughly.
- Eat and enjoy!
Notes
Makes 4 servings
The pumpkin can be air fried instead of roasted to reduce the cooking time.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 8g | Protein: 6g | Fat: 39g | Fiber: 2g