Recipe: Roasted Fennel Salad with Pumpkin Orange Vinaigrette


Sunstone 2019 Sauvignon Blanc


    • Sugar Pumpkin or Delicata Squash; peeled, seeded, cut inch pieces (1- lbs)
    • Fennel Bulbs, halved lengthwise, cored, and reserved fronds thinly sliced and chopped  (2- Lbs)
    • Extra Virgin Olive Oil (2-Tbls)
    • Kosher Salt and ground pepper
    • Cloves (2)
    • Cinnamon Stick (1/4)
    • Black Peppercorns (1/4- tsp)
    • Brown Mustard Seeds (1/2 tsp)
    • Whole Star Anise (1)
    • Orange Juice (1 cup)
    • Ginger- peeled, finely chopped (1 Tbls)
    • Juice; 1- Lime or ½- Lemon
    • Whole Milk Yogurt (1/3 cup)
    • Chaat Masala (1- tsp)
    • Bitter Greens: Arugula, Endive- shredded, or Watercress
    • Course Salt- Maldon


  1. Pre-heat Oven to 400f.
  2. Put the pumpkin on parchment lined baking sheet. Toss fennel slices with the olive oil in a bowl and season with salt and pepper to taste.
  3. Put the fennel on another parchment lined baking sheet.
  4. Roast the pumpkin and fennel in the middle of the oven for 25 minutes, until fennel is tender but still firm.
  5. Remove fennel and continue roasting the pumpkin for another 5 minutes, until tender.
  6. Remove the pumpkin and let cool to room temperature.
  7. Finely grind the cloves, cinnamon, peppercorns, mustard seed and star anise in an electric coffee/ spice grinder.
  8. Put the orange juice in a small saucepan and cook over moderately high heat until reduced to ½ cup, 3-5 minutes.
  9. Puree the roasted pumpkin, ginger, reduce orange juice, and lime/lemon juice in a food processor until smooth. Gradually, add yogurt while pureeing the puree too blend.
  10. Transfer the puree to a medium bowl and stir in the ground spices.
  11. Put the roasted fennel in another medium bowl and stir in the chaat masala . Add the pumpkin orange vinaigrette and season with pepper. Serve the fennel over the greens and sprinkle with coarse sea salt.