Pumpkin & Fennel Salad

By Kim Meredith

Cooking Pumpkin & fennel salad step by step details? If you are looking cooking tips for Pumpkin & fennel salad you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

A hearty Mediterraneanstyle salad thats not short on flavour. Serve as a side dish to grilled meats, or enjoy as a meal on its own.

All you have to do is throw all your ingredients of Pumpkin & Fennel Salad

  1. 300g butternut pumpkin, peeled, deseeded, cut into 2cm wedges
  2. 2 small bulbs fennel, cut into 1cm slices
  3. 1 tablespoon olive oil
  4. 1 garlic clove, crushed
  5. Salt & freshly ground pepper
  6. 400g can cannellini beans, drained, rinsed
  7. 1 radicchio, trimmed, torn into pieces
  8. 1/2 cup (85g) green olives stuffed with feta, diagonally halved
  9. 2 tablespoons balsamic dressing

The instruction how to make Pumpkin & Fennel Salad

  1. Preheat oven to 200u00b0C. Line a baking tray with non-stick baking paper. Place the pumpkin and fennel on the tray. Drizzle with olive oil and toss with garlic, salt and pepper. Roast, tossing regularly, for 30-35 minutes or until golden and tender.
  2. Combine the beans, radicchio, olives, warm pumpkin and fennel. Toss with the balsamic dressing and serve immediately.

Nutritions of Pumpkin & Fennel Salad

fatContent: 193.59 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 6 grams protein
sodiumContent:

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