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Heirloom Pumpkin and Apple Salad

Tim Graham from Nico Osteria



  • 3 lb heirloom pumpkin
  • 3 lb heirloom apples
  • 2 lb fennel salami, julienne
  • 2 lb fresh goat cheese
  • 4 tbsp champagne vinegar
  • 2 tbsp parsley, chopped
  • 1 clove garlic, minced
  • 6 oz extra virgin olive oil
  • 1 pinch chile flake
  • 1 lemon
  • Salt and pepper to taste


  1.  Peel the pumpkin and cut into 1⁄2” cubes. Toss in a bit of olive oil, season with salt and roast at 350 degrees Fahrenheit until soft
  2. Julienne the apples and toss in a bit of lemon juice to keep color
  3. Combine the champagne vinegar, parsley, garlic, EVOO, salt and chili flake to make a dressing
  4. Toss the roasted pumpkin, apples and salami in the dressing. Fold in the goat cheese at the end

To serve: 

Serve garnished with more fresh chopped parsley

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