Roast Pumpkin, Racicchio, and Feta Salad

• 2 lbs (.9 kg). peeled pumkin, cut into 2 1/2 inch cubes
• 1 tbsp (15 ml) vegetable oil
• 1/2 large red onion, peeled and finely sliced end to end into half-moons
• 2 limes, juice only
• 1/3 cup (80 ml) pine nuts
• 2 tbsp (30 ml) peanut oil or olive oil
• 1/4 tsp (1 ml). pumpkinseed oil or olive oil
• 8 oz (224 grm). (approx.) feta cheese, broken into bite-sized pieces
• 1-1/2 cups (350 ml) radicchio cut into bite-size pieces.

1. Heat oven to 400 degrees (200 C.).
2. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet.
3. Bake until just tender all the way through, about 45 minutes.
4. Remove, cool, cover, and refrigerate until needed.
5. (May be done a day ahead.)
6. In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes.
7. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
8. Add peanut oil and pumpkinseed oil to onion mixture, and mix well.
9. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts.
10. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl.
11. Garnish with remaining pine nuts, and serve.

vegetable oil, red onion, only, nuts, peanut oil, pumpkinseed oil, feta cheese, radicchio

Taken from online-cookbook.com/goto/cook/rpage/0016C0 (may not work)