Roasted Pumpkin & Fennel Salad With Goat Cheese & Maple

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • VINAIGRETTE:
  • Place mustard, garlic, salt and pepper in a wooden bowl. Using a fork, grind to a paste. Add vinegar, maple syrup and olive oil, whisking until smooth,
  • SALAD:
  • Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes.
  • Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use.
  • Toss pumpkin and fennel in half the vinaigrette. Place on baking sheet in 350F oven. Braise for 30 minutes, or until brown, Remove from oven.
  • Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds.
  • TOASTED PUMPKIN SEEDS:
  • Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight.
  • Rub the seeds between your hands to remove any dried bits of flesh, Toss seeds lightly in a bit of olive oil, enough to coat; add just enough salt to flavour. Return to baking sheet, and place in 225F oven. Roast for an hour and 15 minutes, turning occasionally.
  • Let cool, then eat like a sunflower seed, or whole.
  • VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.
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