Roast Pumpkin, Radicchio and Feta Salad
Recipe Date:
September 1, 2024
Serving Size:
6
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 lbs peeled pumpkins, cut into cubes
- 1 tbsp vegetable oil
- 1/2 small red onion, finely sliced
- 2 limes, juiced
- 1/4 tsp pumpkin seed oil
- 8 ozs feta cheese
- 1 1/2 cups radicchio, cut into bite sized pieces
Directions
Tasting notes: We love pumpkin and Pinot and think it is such a fun pairing in fall. The feta and lime compliment the bright fruit on the palate of the Pinot.
Serena's tips: If you can't find pumpkin, butternut squash is a great substitute.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/11249-roast-pumpkin-radicchio-and-feta-salad
Recipe courtesy of Nigella Lawson for the New York Times. Photo courtesy of Craig Lee for the New York Times.
