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Shaved pumpkin salad with pecans and apples
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
"Vibrant autumn salad with raw veggies, toasted nuts, and fresh apples. Perfect as a light meal or side with roast." - Curtis Stone
Ingredients:
  • 9.20 gm extra virgin olive oil, for frying
  • 100g quinoa
  • 125ml olive oil
  • 80ml cider vinegar
  • 57.20 gm honey
  • 1 shallot, finely chopped
  • 200g piece butternut pumpkin, peeled
  • 1 carrot, peeled
  • 1 Pink Lady apple
  • 1 small fennel bulb
  • 60g baby kale or baby rocket leaves
  • 60g pecan
  • 75g pomegranate
Instructions:
  • In a small saucepan over medium-high heat, warm 2 teaspoons of oil. Toast quinoa by stirring for 3 minutes until fragrant. Pour in 1 cup (250ml) water, bring to a boil, cover, and simmer on medium-low for 20 minutes until quinoa is tender. Remove from heat, uncover, and let cool completely.
  • Whisk together 1/2 cup (125ml) oil, vinegar, honey, shallot, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
  • Create delicate, paper-thin ribbons of pumpkin and carrot using a mandolin or vegetable peeler, and place them in a bowl.
  • Cover a platter or salad plates with a layer of quinoa. Drizzle 2 tablespoons of dressing over the quinoa. Coat shaved pumpkin and carrot with dressing and place on top of the quinoa. Thinly slice apple and fennel with a mandolin or sharp knife and scatter over the pumpkin and carrot. Toss kale or rocket with dressing until coated, then add to the salad. Sprinkle pecans and pomegranate seeds over the salad and finish with any remaining dressing.

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