Pumpkin and Beet Salad with Hazelnuts and Feta | Just A Pinch Recipes
Preheat oven to 400F. Toss cubes of pumpkin or butternut squash with one tablespoon of the olive oil, saving the rest for the dressing. Spread on nonstick foil on a baking...
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1 pound(s) peeled and diced pumpkin or butternut squash
- 3 tablespoon(s) olive oil
- 1 tablespoon(s) balsamic vinegar
- 1 tablespoon(s) red wine vinegar
- 1 tablespoon(s) honey or sugar-free honey (maltitol)
- - salt and black pepper
- 16 ounce(s) can whole baby beets
- 2 ounce(s) crumbled feta cheese
- 1/4 cup(s) chopped roasted hazelnuts
- 2-1/2 ounce(s) baby kale leaves
- 2-1/2 ounce(s) baby spinach leaves
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