Fall salad with mustard dressing

Fall salad with mustard dressing

Based on 31 ratings
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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
  • mixing bowl
  • oven
  • large frying pan
  • sieve
  • small saucepan
  • parchment paper
  • cutting board
  • knife
  • small bowl

Nutrition per serving

Cal
483
Protein
13g
Fat
29g
Carb
41g

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.
  • 1 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 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!
  • 2 apples
  • 60 walnuts
  • 250 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!