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Shaved pumpkin salad with pecans and apples

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Made with pecans and apple slices, this Shaved pumpkin salad packs a crunch, and makes for a refreshing side or light meal.

  • Serves6
  • Cook time25 minutes
  • Prep time20 minutes
Shaved pumpkin salad with pecans and apples

Ingredients

  • 2 tsp extra virgin olive oil, plus ½ cup (125ml) extra, divided
  • ½ cup (100g) red quinoa, rinsed
  • ⅓ cup (80ml) apple cider vinegar
  • 2 tbs 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
  • ½ cup (60g) pecans, toasted, coarsely chopped
  • ½ cup (75g) pomegranate seeds (from ½ pomegranate)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat 2 tsp oil in a small saucepan over medium-high heat. Add quinoa and cook, stirring, for 3 mins or until quinoa is toasted. Add 1 cup (250ml) water and bring to a boil. Cover pan, reduce heat to medium-low and simmer for 20 mins or until liquid is absorbed and quinoa is tender. Turn off heat, uncover pan and cool completely.
  2. Step 2

    In a small bowl, whisk remaining ½ cup (125ml) oil, vinegar, honey, shallot, ¾ tsp salt and ¼ tsp pepper.
  3. Step 3

    Using a mandolin or vegetable peeler, shave paper-thin ribbons of pumpkin and carrot into a bowl.
  4. Step 4

    Spoon the quinoa over a platter or salad plates. Drizzle over 2 tbs of dressing. Toss shaved pumpkin and carrot with enough dressing to coat and place on top of quinoa. Use a mandolin or sharp knife to shave apple and fennel and scatter over pumpkin and carrot. Add kale or rocket to the bowl and toss with enough dressing to coat. Place on the salad. Sprinkle with pecans and pomegranate seeds and drizzle with any remaining dressing.