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Pumpkin & fennel salad recipe


A unique salad recipe from food.com, this is the perfect way to use the pumpkin and fennel in your HeroGo box.



Full of incredible flavours in the fresh veg and goat’s cheese, you’ll love how the homemade vinaigrette complements it with the perfect balance of mustard and maple syrup.


The roasted pumpkin seeds add a lovely crunch too, and you can even toast your own to really make the most of your veg.



Overview: 

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4 people


Ingredients: 

60g pumpkin seeds, roasted

2 tsp Dijon mustard

2 cloves of garlic, whole

1/4 tsp salt

1/4 tsp pepper

60ml white wine vinegar

175ml maple syrup

300ml olive oil

250g pumpkin, cubed

1/2 fennel bulb, fronds removed

300g salad greens

115g goat’s cheese, crumbled


Instructions:

  1. If you would like to roast your own pumpkin seeds, prepare the pumpkin the night before you make this salad. Remove the top, scoop out the insides and remove the seeds. 

  2. Cover the pumpkin flesh in clingfilm and put it in the fridge. Spread the seeds on a baking tray and let them dry overnight.

  3. The next day, preheat the oven to 100℃.

  4. Rub the pumpkin seeds between your hands to remove any leftover bits of pumpkin flesh.

  5. Toss the seeds in a little oil (only enough for a light coating) and salt, then spread them on the baking tray.

  6. Roast in the oven for 1 hour 15 minutes, turning every now and again.

  7. Remove the seeds from the oven and leave them to cool.

  8. Turn the oven to 180℃.

  9. Start to make the salad vinaigrette by putting the mustard, garlic, salt and pepper in a bowl. Mash with a fork until it becomes a paste.

  10. Add the vinegar, maple syrup and oil. Whisk until smooth then set aside.

  11. Take the pumpkin flesh and cut it into bite-sized chunks.

  12. Prepare the fennel by removing the fronds and cutting the bulb in half. Save one half to use another time, slice the other half to use in this salad.

  13. Toss your pumpkin cubes and fennel slices in half of your vinaigrette, then put on a lined baking tray.

  14. Put in the oven and braise until the veg starts to brown - around 30 minutes. 

  15. Arrange your salad leaves on the plate, put the pumpkin and fennel on top, drizzle with your leftover vinaigrette, then add crumbled goat’s cheese and your pumpkin seeds.


Storage tips

We recommend eating this salad straight away, but the pumpkin seeds and roasted veg can be stored for later use. Once cool, put your roasted seeds in an airtight container for up to 3 days. For your roasted veg, put them in a separate airtight container once cool, and leave in the fridge for up to 3 days.


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