Made with pecans and apple slices, this Shaved pumpkin salad packs a crunch, and makes for a refreshing side or light meal.
Serves66
Cook time25 mins25 minutes
Prep time20 mins20 minutes
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)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
Step 2
In a small bowl, whisk remaining ½ cup (125ml) oil, vinegar, honey, shallot, ¾ tsp salt and ¼ tsp pepper.
Step 3
Using a mandolin or vegetable peeler, shave paper-thin ribbons of pumpkin and carrot into a bowl.
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.
