Fennel Salad with Pumpkin and Sunflower Seeds, a unique and light dish, perfect for an everyday lunch when time is short and the desire to cook is low. To be honest, I prepared this salad after the Christmas and New Year’s feasts because everyone in the family needed to eat something substantial yet light. Simple and quick to prepare, this recipe can also be made in advance and taken to the office as a packed lunch. Fresh, aromatic, and with a crunchy note, it can also be served as a side dish to accompany meat, fish, cured meats, and cheeses. A light salad and a winter remedy, because it allows you to fill up on fibers and vitamins while enjoying raw vegetables. Fennel is one of the vegetables that always pleases everyone in our family, even more so when prepared this way, enriched with seeds and grapefruit. I admit that I usually accompany fennel with oranges and olives, but prepared this way it has something special and truly unique in taste. And now, let’s head into the kitchen together because the fennel salad with pumpkin and sunflower seeds will be ready in a click!
If you are interested in other winter salad recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 fennel
- 1 pink grapefruit
- 3.5 oz feta
- 3.5 oz arugula
- pumpkin seeds (to taste)
- sunflower seeds (to taste)
- extra virgin olive oil (to taste)
- balsamic vinegar (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Bowl
- Cutting Board
- Knife
Steps
To prepare the fennel salad, first clean them. Remove the fronds and the more damaged outer leaves. Wash the fennel under water to remove soil residues and slice it thinly. Next, peel the pink grapefruit and slice it thinly. Then cut the feta into cubes after drying it with some paper towels.
Place the arugula, fennel, grapefruit slices, and feta cubes in a bowl and then add the pumpkin and sunflower seeds.
Adjust salt and pepper and dress with oil and balsamic vinegar. Mix and serve at the table.
Storage and tips for fennel salad with pumpkin and sunflower seeds
This recipe can be prepared in advance and stored in the refrigerator for 1 day in a container with a lid, without dressing.
FAQs for fennel salad with pumpkin and sunflower seeds
What can I substitute grapefruit with?
As an alternative to grapefruit, you can use an orange.
