Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad

60 mins (prep 30, cooking 30)
9 ingredients
10 servings
We're in a middle of a week-long 40°C+ (104°F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame. I found this recipe on cuisine.com.auby Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009

Categories:  <-60-mins , salad , side-dish , seasonal , australian , free-of... , south-west-pacific , low-in... , low-sodium , time-to-make , egg-free , low-cholesterol , easy , gluten-free , salad-dressings , inexpensive , summer , vegetarian , squash , vegetable , healthy-2 ,
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Serving Size (204.07 g)
Servings 10
Amount per Serving
Calories 303.73 Calories from Fat 177.57
% Daily Value *
Total Fat 19.73g 303.48%
Saturated Fat 3.91g 195.37%
Trans Fat 0.0g %
Cholesterol 15.57mg 51.92%
Sodium 167.52mg 69.8%
Total Carbohydrate 29.69g 98.96%
Dietary Fiber 5.31 g 212.48%
Sugars 12.44 g %
Protein 7.56g 151.28%
Vitamin A 16023.58IU% Vitamin C 33.03mg%
Calcium 186.57mg% Iron 2.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salt and pepper, salt and pepper