KitchenAid Pumpkin & Fennel Salad with Mint & Balsamic Vinegar Recipe – Potters Cookshop
Easy and simple to make, this KitchenAid Pumpkin & Fennel Salad with a Mint & Balsamic Vinegar recipe will add colour, texture and a huge amount of flavour to your dining table.
Ingredients
- 4 Tbsp Olive Oil
- 25g Pecan Nuts
- 25g Wild Fennel
- 25g Roasted Pumpkin Seeds
- 250g Pumpkin Wedges (Peeled)
- 2 Tbsp Balsamic Vinegar
- 10g Fresh Mint Leaves
- 50g Cranberries
- Salt & Pepper
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