Roast Pumpkin, Radicchio And Feta Salad

By Nigella Lawson

Roast Pumpkin, Radicchio And Feta Salad
Craig Lee for The New York Times
Total Time
1 hour
Rating
5(293)
Comments
Read comments

The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.

Featured in: AT MY TABLE; Gorgeous Pumpkin Treats

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

Preparation

  1. 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.)

  2. 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.

  3. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
293 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Margie

Beautiful salad! No pumpkin available here in March, so I used butternut squash. Suggestion: try pepitas instead of pine nuts. Pretty -- and cheaper.

Julia G

Even better and more beautiful with some arugula

LindaL

Delicious combination of sweet, salty, bitter, sharp, sour. I'll make it again.

Karen

This is honestly one of my NYTimes recipes (though I love just about anything with feta). I make it often as my farmer-husband grows excellent radicchio and pumpkin/squash, both of which keep well in cold storage throughout the winter. It's mid-February 2025 and we are still eating from the 2024 harvest. Because pine nuts are so outrageously expensive, I substitute wheat berries, toasted walnuts or crumbled/toasted tempeh. Thank you Nigella for another winner.

Eric Huvendick

OK . . . I'll ask the question(s): PREP: Peel before (Aargh!) or after baking? COOK: Roast skin side out or flesh side out ?

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!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.