MUSTARD GREENS SALAD WITH ROASTED CHEESE PUMPKIN AND GOAT CHEESE
Provided by Amanda Hesser
Categories salads and dressings
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 364 milligrams, Sugar 2 grams
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FRANK B
[email protected]This salad is a great way to use up leftover roasted cheese pumpkin.
Edinah Bonareri
[email protected]I love the presentation of this salad. It's so colorful and inviting.
Borris Johnson
[email protected]This salad is so easy to make, but it looks and tastes like it came from a restaurant.
munna khan
[email protected]I'm not a big fan of goat cheese, but I loved it in this salad. It really balanced out the flavors.
Sumi Akhter
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Prova Biswas
[email protected]I love the combination of flavors in this salad. The mustard greens are bitter, the roasted cheese pumpkin is sweet, and the goat cheese is creamy. It's all so good together.
Kata Julius
[email protected]This salad is a great way to showcase seasonal ingredients. The roasted cheese pumpkin is especially delicious.
Gulnaz Sattar
[email protected]Delicious and unique salad! I love the roasted cheese pumpkin and goat cheese. Will definitely make again.
Samuel Promise
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved the unique flavor combination. I will definitely be making this salad again.
Shah Jani
[email protected]This salad is a great way to use up leftover roasted cheese pumpkin. It's also a great way to get your daily dose of vegetables. I love the pop of color from the pomegranate seeds.
Husan Hall
[email protected]I'm not a big fan of mustard greens, but this salad changed my mind! The roasted cheese pumpkin and goat cheese really balance out the bitterness of the greens. I'll definitely be making this salad again.
Mike Thrasher
[email protected]This salad is so refreshing and flavorful! The roasted cheese pumpkin is a genius addition and adds a wonderful depth of flavor. The goat cheese and mustard greens are a classic combination that always works well together.
Sharify Joel
[email protected]I made this salad for lunch today and it was delicious! I love the bold flavor of the mustard greens and the sweetness of the roasted cheese pumpkin. The goat cheese adds a nice creamy touch. I will definitely be making this salad again.
Mudassir Shinwari
[email protected]This salad was a hit at my dinner party! The roasted cheese pumpkin added a unique and flavorful touch, and the goat cheese provided a creamy richness. The mustard greens were perfectly dressed, and the combination of textures and flavors was divine.