Autumn Salad with Baby Spinach, Baked Pumpkin, Apples, Walnuts and Chickpeas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin (se)
- 250 g chickpeas (can)
- 2 apples
- 60 g walnuts
- 250 g baby spinach
- 1 shallot (s)
- 1 clove garlic
- 2 tablespoon mustard
- 1 teaspoon curry powder
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 100 ml orange juice
- 4 tablespoon walnut oil
- 2 tablespoon apple cider vinegar
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 ° C.
- Halve and core the pumpkin and cut into pieces of the same size. Place the pumpkin pieces on a parchment-lined baking sheet. Season with salt and pepper. Bake in the oven for about 15 minutes or until the pieces are lightly toasted.
- Drain the chickpeas, rinse under clear water and pat dry. In a large mixing bowl, mix the chickpeas, olive oil, curry powder, and garlic powder. Season to taste with salt and pepper. Heat a pan over medium to high heat and fry the chickpeas for about 5 minutes or until golden brown. Remove from pan and set aside.
- Put the orange juice in a small saucepan and reduce to about a third over medium heat. Set aside to cool.
- Finely chop the shallot and garlic.
- Once the orange juice has cooled, mix with walnut oil, apple cider vinegar, chopped garlic, shallot, and mustard in a bowl. Season to taste with salt and pepper.
- Wash the apples and cut into pieces of the same size. Roughly chop the walnuts. Arrange the pumpkin, baby spinach, chickpeas, apples and walnuts in a serving bowl and serve with the dressing.
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