Roast Pumpkin, Radicchio And Feta Salad
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Scant 2 pounds peeled pumpkin, cut into 1½-inch cubes
- 1tablespoon vegetable oil
- ½small red onion, peeled and finely sliced into half-moons
- Juice of 2 limes
- ⅓cup pine nuts
- 2tablespoons peanut oil or olive oil
- ¼teaspoon pumpkinseed oil or olive oil (see note)
- 7 to 8ounces feta cheese, broken into bite-sized pieces
- 1½cups (about 6 ounces) radicchio cut into bite-size pieces
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
261 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 8 grams protein; 413 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Tip
- Pumpkinseed oil is $18 for 250 milliliters (8.45 ounces) at Dean & DeLuca, (212) 226-6800; at Zabar's, 17 ounces is $17.98, (212) 787-2000.
Private Notes
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Cooking Notes
Margie
Beautiful salad! No pumpkin available here in March, so I used butternut squash. Suggestion: try pepitas instead of pine nuts. Pretty -- and cheaper.
LindaL
Delicious combination of sweet, salty, bitter, sharp, sour. I'll make it again.
Julia G
Even better and more beautiful with some arugula
samantha
Absolutely fantastic. Used pecans bc thats what I had for nuts. Amazing
Cindy Grosso
Everyone loved the flavors of this salad. I enjoyed the colorful mix of ingredients and plan to serve this as a salad for our Thanksgiving dinner.
Shelli
This recipe is an amazing baseline for me. I’m usually hesitant to comment on a recipe when I don’t follow it exactly. I added pepitas instead of pine nuts, as suggested by others. I substituted pumpkin for sweet potato, since it’s February. Also, I sautéed pancetta first, used the oils from the pancetta to roast the sweet potato, and tossed the pancetta in the salad. I’ll be making this regularly!
ash
Blue cheese instead of feta and microwave the onions in vinegar with salt and sugar to tone down the pungency of the onion, also sunflower seeds instead of pine nuts
Barbara
I made a riff on this salad, using ingredients I had on hand - it was delicious! I substituted sweet potato for the pumpkin and lemon for the lime. This will become a staple in the repertoire!
Tania A
Absolutely delish! I used sweet potato instead of pumpkin and, per many a suggestion, added arugula. In the dressing I added a bit of honey and it was divine! I served this with pecan crusted salmon, the perfect dinner to impress your friends!
Becca
Really nice winter salad. Subbed sweet potato for squash, walnuts for pine, and added farro.
Elleji
We have everything on hand for this except the pumpkin and the pine nuts. But I have a feeling that diced persimmon, navel orange, and pistachios will be marvelous! If you don't have pumpkin oil, roasted pistachio oil has a very similar flavor profile. Really looking forward to this colorful freshness on a gray winter's night...
J’Amy
Delicious! Will definitely make this again. I keep pepitas on hand, so I used them instead of pine nuts (thanks to the idea from another reviewer!), and I kept it simple and used olive oil.
laura willoughby
what type of pumpkin is best?
Julia G
Even better and more beautiful with some arugula
fishers
We didn’t love this one—but I’m thinking it’s just that radicchio is too bitter for our tastes, since everything else was a common ingredient for us.
samantha
Absolutely fantastic. Used pecans bc thats what I had for nuts. Amazing
ash
Blue cheese instead of feta and microwave the onions in vinegar with salt and sugar to tone down the pungency of the onion, also sunflower seeds instead of pine nuts
Shelli
This recipe is an amazing baseline for me. I’m usually hesitant to comment on a recipe when I don’t follow it exactly. I added pepitas instead of pine nuts, as suggested by others. I substituted pumpkin for sweet potato, since it’s February. Also, I sautéed pancetta first, used the oils from the pancetta to roast the sweet potato, and tossed the pancetta in the salad. I’ll be making this regularly!
Sam
Kabocha instead of pumpkin Pepitas instead of pine nuts Only EVOO
Barbara
I made a riff on this salad, using ingredients I had on hand - it was delicious! I substituted sweet potato for the pumpkin and lemon for the lime. This will become a staple in the repertoire!
Jessica
used toasted pumpkin seeds, great color and delicious!
Margie
Beautiful salad! No pumpkin available here in March, so I used butternut squash. Suggestion: try pepitas instead of pine nuts. Pretty -- and cheaper.
Melodie
Really good! I forgot to buy pine nuts so I left them out, and I used butternut squash instead of pumpkin, but this was texturally balanced, flavorful, and satisfying.
Margie
I substituted pecans for the pine nuts. Next time I'll use pepitas.
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