Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese
- Total Time
- 30 minutes
- Rating
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Ingredients
- ¼cup toasted walnuts
- ½pound peeled cheese pumpkin or sugar pumpkin, cut into 8 half-inch wedges
- 1tablespoon olive oil
- Kosher salt and freshly ground black pepper
- ½pound mustard greens, trimmed and washed
- 2tablespoons walnut oil
- 2teaspoons herb vinegar
- ¼pound fresh curd goat cheese
Nutritional analysis per serving (4 servings)
246 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. Place nuts on a baking sheet, and bake until crisp and fragrant, about 5 minutes. Remove from oven, and set aside.
- Step 2
Increase oven temperature to 450 degrees. In a medium-size mixing bowl, combine pumpkin wedges, olive oil and salt and pepper to taste. Toss pumpkin to coat well. Place a heavy ovenproof skillet over medium-high heat for 2 minutes. Add pumpkin, and saute until browned on the edges, 6 to 8 minutes. Transfer pan to oven, and roast until tender but not falling apart, about 6 minutes. Remove from oven and allow to cool.
- Step 3
Place mustard greens in a large mixing bowl. Over the greens, sprinkle the walnut oil, vinegar and salt to taste. Toss well, and adjust seasoning if necessary.
- Step 4
To serve, place a handful of greens on each of 4 plates. On each plate arrange 2 slices of pumpkin partly on the greens, a large spoonful of goat cheese beside the greens and a sprinkling of toasted walnuts over the entire salad.
Private Notes