Fall salad with mustard dressing

Step 1/4

• 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

• 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

• 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

• 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!