KitchenAid Pumpkin & Fennel Salad with Mint & Balsamic Vinegar Recipe

Recipe Information

  • Prep: 15 Minutes 
  • Servings: 2


  • 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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  1. Prepare your pumpkin into wedges, take your KitchenAid stand mixer and attach the spiralizer part to the attachment hub. Place your wedges onto the spiralizer skewer, place a medium-sized bowl under the pumpkin and turn onto speed control level 4 with the medium spiralizing blade. 

  2. Wash and rinse the wild fennel, then chop and place it into the bowl with the already prepared spiralised pumpkin. Next, add the mint leaves and roasted pumpkin seeds and mix well. 

  3. In a separate bowl, combine the balsamic vinegar, oil and pinch of salt and pour over the top of the dish. 

  4. Garnish with extra mint leaves, cranberries and pecans for added texture. 

    Cook’s Notes: Add some crushed amaretto biscuits on top for added crunch!

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