Fall salad with mustard dressing

Based on 36 ratings
Sponsored

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg pumpkin
250 g chickpeas (canned)
apples
2 tbsp mustard
shallot
1 clove garlic
2 tbsp olive oil
2 tsp curry powder
1 tsp garlic powder
100 ml orange juice
4 tbsp walnut oil
2 tbsp apple cider vinegar
60 g walnuts
250 g baby spinach
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
483
Protein
13 g
Fat
29 g
Carb
41 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.
    • shallot
    • 1 clove garlic
    • 1 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.
    • 250 g chickpeas
    • 2 tbsp olive oil
    • 2 tsp curry powder
    • 1 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.
    • 100 ml orange juice
    • 4 tbsp walnut oil
    • 2 tbsp apple cider vinegar
    • 2 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!
    • apples
    • 60 g walnuts
    • 250 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!