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Pumpkin and fennel salad with mint and balsamic vinegar

Attach the Spiralizer to the KitchenAid Stand Mixer. Center the pumpkin wedge on the fruit and vegetable skewer. Attach the medium spiralizing blade.

Start cooking

Tools

Mixers

Mixers

Spiralizer

Spiralizer

Details

9

Ingredients

7

Steps

Time

15'

Prep

15'

Total

Ingredients

How many servings?

  • 250 gpumpkin wedges- peeled
  • 25 gwild fennel
  • 10 gfresh mint leaves
  • 25 groasted pumpkin seeds
  • 50 gcranberries
  • 25 gpecan nuts
  • 2 tablespoonsbalsamic vinegar
  • -extra virgin olive oil
  • -table salt
  • 500 gpumpkin wedges- peeled
  • 50 gwild fennel
  • 20 gfresh mint leaves
  • 50 groasted pumpkin seeds
  • 100 gcranberries
  • 50 gpecan nuts
  • 4 tablespoonsbalsamic vinegar
  • -extra virgin olive oil
  • -table salt
  • 750 gpumpkin wedges- peeled
  • 75 gwild fennel
  • 30 gfresh mint leaves
  • 75 groasted pumpkin seeds
  • 75 gcranberries
  • 75 gpecan nuts
  • 6 tablespoonsbalsamic vinegar
  • -extra virgin olive oil
  • -table salt
Make it now
  • Step 1

    Attach the Spiralizer to the KitchenAid Stand Mixer. Center the pumpkin wedge on the fruit and vegetable skewer. Attach the medium spiralizing blade.

  • Step 2

    Place a medium size bowl under the spiralizer then turn Speed Control Lever to 4.

  • Step 3

    Wash and rinse carefully the wild fennel.

  • Step 4

    Chop it finely and place it into the bowl containing the spiralized pumpkin, add mint leaves and roasted pumpkin seeds.

  • Step 5

    In a small bowl combine the balsamic vinegar, 4 tablespoons of oil and a pinch of salt. Mix well.

  • Step 6

    Toss with the dressing. Garnish with extra mint leaves, cranberries and pecans. Add additional dressing as desired.

  • TIP

    Let's get crunchy, by adding some crushed amaretto biscuits on top of the preparation when serving.

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Pumpkin and fennel salad with mint and balsamic vinegar

Step 1

Attach the Spiralizer to the KitchenAid Stand Mixer. Center the pumpkin wedge on the fruit and vegetable skewer. Attach the medium spiralizing blade.

Step 2

Place a medium size bowl under the spiralizer then turn Speed Control Lever to 4.

Step 3

Wash and rinse carefully the wild fennel.

Step 4

Chop it finely and place it into the bowl containing the spiralized pumpkin, add mint leaves and roasted pumpkin seeds.

Step 5

In a small bowl combine the balsamic vinegar, 4 tablespoons of oil and a pinch of salt. Mix well.

Step 6

Toss with the dressing. Garnish with extra mint leaves, cranberries and pecans. Add additional dressing as desired.

TIP

Let's get crunchy, by adding some crushed amaretto biscuits on top of the preparation when serving.

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