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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin, Pine Nut & Feta Salad Recipe

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This recipe for Pumpkin, Pine Nut & Feta Salad, by , is from The Dovgala Clan Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Dovgala McInerney

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. butternut pumpkin, peeled, deseeded, cut into small cubes
c. olive oil
Oregano
c. chopped fresh parsley
c. pine nuts
1 red onion, scallion or leed, thinly sliced
2 tbsp. fig balsamic vinegar
Salt & pepper, to taste
Dijon mustard (granular)
1 c. (4.3 oz.) feta cheese, cubed

Directions:
Directions:
Lightly coat squash with olive oil and salt and pepper. Brown in skilled or broil in oven. Set aside to cool.

Place the pine nuts in a small frying pan over medium heat. Cook, stirring, for 2 - 3 minutes or until lightly toasted. Transfer to a bowl.

Assemble all ingredients and mix together: prepared squash, chopped onion & parsley, pine nuts and feta cheese.

To make dressing, blend the following ingredients: Olive oil, fig balsamic vinegar, dijon mustard, oregano and salt & pepper.

Most of this recipe came from Margaret Prendergast.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Some recipes call for the dressing to be heated over medium heat for 1 minute. Toss with ingredients and serve immediately.

 

 

 

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