Roast Pumpkin, Apple & Fennel Salad with Agrodolce
As far as roast pumpkin salad recipes go, this one is an all-star cast. Tender caramelised pumpkin, crisp apple and fennel, walnuts & fresh thyme makes every bite a good time. But the secret hero is the sharp, sweet and complex agrodulce sauce that takes simple ingredients into ‘cheffy’ territory. It’s so easy to make and perfect for holiday salad recipes.
Roast Pumpkin, Apple & Fennel Salad with Agrodolce
Roast Pumpkin, Apple & Fennel Salad with Agrodolce
Roast Pumpkin, Apple & Fennel Salad with Agrodolce
This roast pumpkin, apple and fennel salad is kind of a hybrid between a salad and a side dish. It's hearty and comforting with the roasted pumpkin, but the apple and fennel gives a lovely refreshing and light element. At its heart though, this recipe is a collection of really delicious flavours, all layered together, and designed to be celebrated alongside a spread of really good food for people you love (Christmas, Thanksgiving, Sunday dinner)
For the dressing, you make an agrodolce, which is an italian sweet and sour condiment, that pairs perfectly with these flavours. It’s very simple to make, but no doubt will leave you feeling a little more cheffy.
This recipe is a riff on Erin French’s buttercup squash and apple salad. It’s one of the prettiest salads on the internet IMO, and of course, the flavours (chefs kiss), thank you for the inspo.
Scaling this salad
For 1 kg / 2.2 lbs of pumpkin, you get about 8-10 wedges of pumpkin (depending on how thick you cut them). If serving just this salad with a cooked meat of some sort, you could have two wedges per person, but if it’s a part of a spread of multiple sides and salad, allow for one wedge per person.
To scale up, it’s easier to multiply 1.5x for 12-15 wedges or 2x the ingredients for 16 x 20 wedges.
Scale down 0.5x the ingredients for a smaller gathering or family dinner to 4 - 6 wedges.
Cooking tips for roast pumpkin salad with apple & fennel
- Cut the pumpkin wedges in even thicknesses to make sure they all cook through at the same time.
- You can prep your fennel and apple in advance, slice then add to a container filled with water. Cover press some clingfilm over the top of the water line. Store in the fridge.
- Make the agrodolce in advance, store in a jar in the fridge for up to a week.
What to serve with a roast pumpkin salad
This epic pulled pork recipe is hands down a winning combination with this salad. Pork apple, fennel, pumpkin are all good friends and great for entertaining. My roast lamb is another good option with this salad, great for a Sunday roast meal, just add some overly buttered soft bread rolls and you’re set.
More simple salads for entertaining
- Orange Salad with Feta and Almonds
- Figs and Prosciutto
- Warm Farro Salad with Roast Pumpkin & Mushrooms
- Pear and Prosciutto Salad.
Store in the fridge in an air tight container for up to 2 days.
Ingredients and substitutions
How to make it - step by step!
Preheat the oven to 180 C. Slice into 8-10 moons/wedges. Remove seeds from the pumpkin (an ice cream scoop is good for this).
Drizzle over olive oil, fennel seeds, salt, pepper and cinnamon, mix to combine. Add a dollop of butter onto each pumpkin slice. Bake for 35-40 minutes. Check tenderness to see if the pumpkin is done, it shouldn’t be hard when you press into it.
To make the agrodolce, in a small pan or pot, add the vinegars and sugars. Bring to a simmer and let bubble until slightly thickened and sticky. Remove from the heat.
Meanwhile, cut your apples and fennel in half, then finely slice using a mandolin or a knife.
To assemble, layer your pumpkin and salad ingredients onto a platter or plates, drizzle with a little agrodolce.
Preheat the oven to 180 C. Slice into 8-10 moons/wedges. Remove seeds from the pumpkin (an ice cream scoop is good for this).
Drizzle over olive oil, fennel seeds, salt, pepper and cinnamon, mix to combine. Add a dollop of butter onto each pumpkin slice. Bake for 35-40 minutes. Check tenderness to see if the pumpkin is done, it shouldn’t be hard when you press into it.
To make the agrodolce, in a small pan or pot, add the vinegars and sugars. Bring to a simmer and let bubble until slightly thickened and sticky. Remove from the heat.
Meanwhile, cut your apples and fennel in half, then finely slice using a mandolin or a knife.
To assemble, layer your pumpkin and salad ingredients onto a platter or plates, drizzle with a little agrodolce.
Watch the how to video
Watch the how to video
Roast Pumpkin, Apple & Fennel Salad with Agrodolce
For the pumpkin
- 1 kg kent / kabocha pumpkin
- 2 tbsp olive oil
- 1/2 tsp fennel seeds
- ½ tsp salt
- ½ tsp pepper
- ⅛ tsp cinnamon (a pinch)
- 1 tbsp butter
For the agrodolce
- ¼ cup red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp maple syrup or honey
- Pinch of salt
For the salad
- 2 red apples
- 1 fennel bulb
- 100g walnut
- A few sprigs of thyme
- 2 cups rocket / arugula
- Preheat the oven to 180 C. Slice into 8-10 moons/wedges. Remove seeds from the pumpkin (an ice cream scoop is good for this).
- Drizzle over olive oil, fennel seeds, salt, pepper and cinnamon, mix to combine. Add a dollop of butter onto each pumpkin slice. Bake for 35-40 minutes. Check tenderness to see if the pumpkin is done, it shouldn’t be hard when you press into it.
- To make the agrodolce, in a small pan or pot, add the vinegars and sugars. Bring to a simmer and let bubble until slightly thickened and sticky. Remove from the heat.
- Meanwhile, cut your apples and fennel in half, then finely slice using a mandolin or a knife.
- To serve, layer your pumpkin and salad ingredients onto a platter or plates, drizzle with a little agrodolce.