Fall salad with mustard dressing

Fall salad with mustard dressing

Based on 42 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

15 min

Resting

0 min

Ingredients

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

Utensils

baking sheet, oven, parchment paper, cutting board, knife, mixing bowl, large frying pan, sieve, small saucepan, small bowl

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-prepare-garlic

How to prepare garlic

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

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
    • baking sheet
    • oven
    • parchment paper
    • cutting board
    • knife

    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 chickpeas
    • 1 tbsp olive oil
    • 1 tsp curry powder
    • ½ tsp garlic powder
    • salt
    • pepper
    • mixing bowl
    • large frying pan
    • sieve

    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 orange juice
    • 2 tbsp walnut oil
    • 1 tbsp apple cider vinegar
    • 1 tbsp mustard
    • salt
    • pepper
    • small saucepan
    • small bowl

    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

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!