Roasted Pumpkin, Fennel and Apple Salad

Stanislava Dimitrova
How it's made: 

This recipe is a fusion of autumn flavors. It is easily prepared and a true delight for the senses.

Wash and seed a small to medium Hokkaido pumpkin. It has delicate and mild flavor similar to chestnuts. Slice into 1 inch thick slices.

Cut the base and the greens off of the fennel bulbs, and slice the bulb vertically into 6 or more pieces. Remove the slightly whiter core. This is optional, but helps the fennel cook better.

Cut the washed and seeded apples into large pieces. Place all the ingredients into a baking pan. Sprinkle with olive oil, a pinch of salt, freshly ground pepper and thyme leaves. Add a few Bay leaves and a few garlic cloves. Roast at 200℃/420℉ oven until brown.

Serve the salad warm. Remove the pumpkin skin if you wish.

Shopping list: 
1 Hokkaido pumpkin
2-3 fennel roots
3 apples
3-4 cloves of garlic
olive oil
salt and pepper
3-4 bay leaves
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