Fall salad with mustard dressing

Fall salad with mustard dressing

Ingredients

Servings:-4+

1 kg pumpkin

250 g chickpeas (canned)

2 apples

2 tbsp mustard

1 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 sheetovenparchment papercutting boardknifemixing bowllarge frying pansievesmall saucepansmall bowl

Nutrition per serving

Cal

483Protein

13 gFat

29 gCarb

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.Save

1 shallot1 clove garlic1 kg pumpkinsaltpepper

baking sheetovenparchment papercutting boardknife

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.Save

250 g chickpeas2 tbsp olive oil2 tsp curry powder1 tsp garlic powdersaltpepper

mixing bowllarge frying pansieve

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.Save

100 ml orange juice4 tbsp walnut oil2 tbsp apple cider vinegar2 tbsp mustardsaltpepper

small saucepansmall 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-

2 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!