Roast Pumpkin, Radicchio And Feta Salad

Name: Roast Pumpkin, Radicchio And Feta Salad
Total time: 1 min
Ingredients: Scant 2 pounds peeled pumpkin, cut into 1 1/2-inch cubes; 1 tablespoon vegetable oil; 1/2 small red onion, peeled and finely sliced into half-moons; Juice of 2 limes; 1/3 cup pine nuts; 2 tablespoons peanut oil or olive oil; 1/4 teaspoon pumpkinseed oil or olive oil (see note); 7 to 8 ounces feta cheese, broken into bite-sized pieces; 1 1/2 cups (about 6 ounces) radicchio cut into bite-size pieces

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Total: 1 hours

Servings: 5

Cost: $8.56 /serving

Author : Nigella Lawson

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Ingredients

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Scant 2 pounds peeled pumpkin, cut into 1 1/2-inch cubes1 tablespoon vegetable oil1/2 small red onion, peeled and finely sliced into half-moonsJuice of 2 limes1/3 cup pine nuts2 tablespoons peanut oil or olive oil1/4 teaspoon pumpkinseed oil or olive oil (see note)7 to 8 ounces feta cheese, broken into bite-sized pieces1 1/2 cups (about 6 ounces) radicchio cut into bite-size pieces

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Instructions

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Step 1

Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)

Step 2

In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.

Step 3

Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.

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