« Back to recipes

Heirloom Pumpkin and Apple Salad

Tim Graham from Nico Osteria

Seasonal
Salads
Autumn

Ingredients:

• 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

Instructions: 

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