Fall salad with mustard dressing

Fall salad with mustard dressing

Based on 43 ratings
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In app
Difficulty
Easy 👌
Preparation
30 min
Baking
15 min
Resting
0 min

Ingredients

2Servings
½ kg
pumpkin
125 g
canned chickpeas
1
apples
1 tbsp
mustard
½
shallot
½ clove
garlic
1 tbsp
olive oil
1 tsp
curry powder
½ tsp
garlic powder
50 ml
mild orange juice
2 tbsp
walnut oil
1 tbsp
apple cider vinegar
30 g
walnuts
125 g
baby spinach
salt
pepper
MetricImperial

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Utensils

2 knives, oven, baking sheet, parchment paper, frying pan, sieve, 2 bowls, pot, cutting board

Nutrition per serving

Cal483
Fat29 g
Protein13 g
Carb41 g
  • Step 1/ 4

    Preheat the oven to 250°C/480“F. Finely chop shallot and garlic and set aside. Halve pumpkin and remove seeds. Cut pumpkin into equal-sized pieces and transfer to a parchment-lined baking sheet. Season with salt and pepper. Roast in the oven for approx. 15 min., or until golden brown.
    • ½ shallot
    • ½ clove garlic
    • ½ kg pumpkin
    • salt
    • pepper
    • knife
    • oven
    • baking sheet
    • parchment paper

    Preheat the oven to 250°C/480“F. Finely chop shallot and garlic and set aside. Halve pumpkin and remove seeds. Cut pumpkin into equal-sized pieces and transfer to a parchment-lined baking sheet. Season with salt and pepper. Roast in the oven for approx. 15 min., or until golden brown.

  • Step 2/ 4

    Rinse chickpeas until water runs clear, then pat dry. In a large bowl, mix chickpeas, curry powder, olive oil, and garlic powder together and season with salt and pepper. Heat a frying pan over medium-high heat and fry chickpeas for approx. 5 min., or until golden brown. Remove from pan and set aside.
    • 125 g canned chickpeas
    • 1 tsp curry powder
    • 1 tbsp olive oil
    • ½ tsp garlic powder
    • salt
    • pepper
    • frying pan
    • sieve
    • bowl

    Rinse chickpeas until water runs clear, then pat dry. In a large bowl, mix chickpeas, curry powder, olive oil, and garlic powder together and season with salt and pepper. Heat a frying pan over medium-high heat and fry chickpeas for approx. 5 min., or until golden brown. Remove from pan and set aside.

  • Step 3/ 4

    Add orange juice to a small saucepan and simmer until reduced to one-third of the original amount. Set aside to let cool. Once cool enough, add orange juice reduction, walnut oil, apple cider vinegar, chopped garlic, shallot, and mustard to a bowl and stir to combine. Season with salt and pepper to taste.
    • 50 ml mild orange juice
    • 2 tbsp walnut oil
    • 1 tbsp apple cider vinegar
    • 1 tbsp mustard
    • salt
    • pepper
    • bowl
    • pot

    Add orange juice to a small saucepan and simmer until reduced to one-third of the original amount. Set aside to let cool. Once cool enough, add orange juice reduction, walnut oil, apple cider vinegar, chopped garlic, shallot, and mustard to a bowl and stir to combine. Season with salt and pepper to taste.

  • Step 4/ 4

    Wash apples and cut into equal-sized pieces. Roughly chop walnuts. Add pumpkin, baby spinach, chickpeas, apples, and walnuts to a serving bowl and serve with dressing. Enjoy!
    • 1 apples
    • 30 g walnuts
    • 125 g baby spinach
    • cutting board
    • knife

    Wash apples and cut into equal-sized pieces. Roughly chop walnuts. Add pumpkin, baby spinach, chickpeas, apples, and walnuts to a serving bowl and serve with dressing. Enjoy!

  • Enjoy your meal!

    Fall salad with mustard dressing

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