Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese

Ingredients

  • 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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 appetizer servings

Preparation

  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.
  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.
  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.
  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.

30 minutes

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