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Pumpkin and apple salad

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Ingredients for 4 servings:

  • 1 small pumpkin(s) (Hokkaido)
  • 2 apples
  • 2 tbsp raisins
  • some apple juice
  • 2 tbsp walnuts
  • 4 tbsp lemon juice
  • 2 tbsp apple juice
  • 4 tbsp walnut oil
  • 2 tsp maple syrup, medium sweet or tart
  • 1 tsp mustard, medium hot
  • 1 tsp fresh ginger, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

finely fruity from raw pumpkin

Soak the raisins in apple juice overnight. The next day, toast the walnuts in a dry pan, then cool and chop into small pieces. Combine the lemon juice with the apple juice, maple syrup, mustard, ginger, salt, and pepper, then whisk in the walnut oil. Wash and core the pumpkin and apples, thinly slice or grate the flesh, and add directly to the dressing to prevent the apples from discoloring. Add the raisins and walnuts and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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