Roasted Pumpkin & Fennel Salad With Goat Cheese & Maple

This is a fantasatic salad - So delicious!! I just love it, it makes a full meal when served with grilled boneless, skinless chicken!!

Ready In:
20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Chef mariajane
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@Chef mariajane
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"This is a fantasatic salad - So delicious!! I just love it, it makes a full meal when served with grilled boneless, skinless chicken!!"
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  1. Chef mariajane
    This is a fantasatic salad - So delicious!! I just love it, it makes a full meal when served with grilled boneless, skinless chicken!!
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