Pumpkin and fennel salad with mint and balsamic vinegar
Pumpkin and fennel salad with mint and balsamic vinegar
Tools
Ingredients
250 g pumpkin wedges- peeled
25 g wild fennel
10 g fresh mint leaves
25 g roasted pumpkin seeds
50 g cranberries
25 g pecan nuts
2 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
pinch table salt
Step by step
Attach the Spiralizer to the KitchenAid Stand Mixer. Center the pumpkin wedge on the fruit and vegetable skewer. Attach the medium spiralizing blade.
Place a medium size bowl under the spiralizer then turn Speed Control Lever to 4.
Wash and rinse carefully the wild fennel.
Chop it finely and place it into the bowl containing the spiralized pumpkin, add mint leaves and roasted pumpkin seeds.
In a small bowl combine the balsamic vinegar, 4 tablespoons of oil and a pinch of salt. Mix well.
Toss with the dressing. Garnish with extra mint leaves, cranberries and pecans. Add additional dressing as desired.
Let's get crunchy, by adding some crushed amaretto biscuits on top of the preparation when serving.
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