Autumn Pumpkin Salad ~ Meal
Feature image by Levata
Even as winter is approaching often there is nothing more refreshing than a salad. All salads need texture. This salad has crunch in spades. Celery, pepitas and shaved fennel add a lovely contrast to the creamy fiori di latte.
Many parts of vegetables and fruits are underutilized and discarded, but they are delicious. This recipe uses celery leaves and fennel fronds. Waste not want not!
Guide
This is an approximate amount for one person. Many recipes define how much you should eat. Let your tummy be your guide.
Ingredients
For one
Salad
1/4 of a fiori di latte ripped into pieces
Small hand full of celery leaves removed from the celery stalk
1 stick of celery peeled and thinly sliced
Fennel shaved off the bulb with a peeler
1 wedge of kent pumpkin
Dressing
Zest of half an orange
Juice of half an orange
1 tablespoon of olive oil
Salt and pepper
Preparation
Turn oven to 180 deg.
Cut a wedge of the kent pumpkin, remove the skin (you can use this to make pumpkin chips), cut into chunks and place on a baking tray, season with olive oil and salt and bake for approx 15 min till tender.
While its cooking place all other ingredients in a bowl add the salad dressing ingredients. Mix together.
When pumpkin is finished roasting add to the salad mix.
Top with fennel fronds and pepitas.
Enjoy.
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita