- ¼ cup toasted walnuts
- ½ pound peeled cheese pumpkin or sugar pumpkin, cut into 8 half-inch wedges
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- ½ pound mustard greens, trimmed and washed
- 2 tablespoons walnut oil
- 2 teaspoons herb vinegar
- ¼ pound fresh curd goat cheese
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
247 calories; 21 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 8 grams protein; 13 milligrams cholesterol; 144 milligrams sodium
4 appetizer servings
- 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.