Roast Pumpkin, Racicchio, and Feta Salad

1. 1

   Heat oven to 400 degrees (200 C.).

2. 2

   Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet.

3. 3

   Bake until just tender all the way through, about 45 minutes.

4. 4

   Remove, cool, cover, and refrigerate until needed.

5. 5

   (May be done a day ahead.)

6. 6

   In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes.

7. 7

   Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.

8. 8

   Add peanut oil and pumpkinseed oil to onion mixture, and mix well.

9. 9

   In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts.

10. 10

    Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl.

11. 11

    Garnish with remaining pine nuts, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.