Summary

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

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Instructions

1. Preheat the oven to 250 ° C.
2. 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.
3. 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.
4. Put the orange juice in a small saucepan and reduce to about a third over medium heat. Set aside to cool.
5. Finely chop the shallot and garlic.
6. 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.
7. 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.