Roasted Pumpkin & Fennel Salad With Goat Cheese & Maple

Submitted by 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!!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

ingredients

• VINAIGRETTE

• 2 teaspoons Dijon mustard
• 2 whole garlic cloves
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup white wine
• 3⁄4 cup maple syrup
• 1 1⁄4 cups olive oil

• SALAD

• 2 cups cubed pumpkin
• 1⁄2 fennel bulb, sliced (fronds removed)
• 4 cups mixed salad greens
• 4 ounces goat cheese, crumbled
• 1⁄2 cup toasted pumpkin seeds

directions

1. VINAIGRETTE:

2. 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,

3. SALAD:

4. Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes.
5. Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use.
6. 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.
7. Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds.

8. TOASTED PUMPKIN SEEDS:

9. Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight.
10. 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.
11. Let cool, then eat like a sunflower seed, or whole.
12. VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.