Equipment
Ingredients
Roasted Pumpkin
- 600 g pumpkin, peeled and diced into 2cm cubes
- 15 ml olive oil
- 2 g salt
- 1 g black pepper, freshly ground
Salad Base
- 150 g mustard greens, washed, tough stems removed, torn into bite-sized pieces
- 100 g goat cheese, crumbled
- 60 g walnuts, roughly chopped
Vinaigrette
- 45 ml olive oil, extra virgin
- 15 ml apple cider vinegar
- 5 g dijon mustard
- 7 g maple syrup
- 1 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 353 kcal
- Protein
- 10 g
- Carbohydrates
- 15 g
- Fat
- 30 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 430 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 12 mg
- Potassium
- 742 mg
- Calcium
- 130 mg
- Iron
- 2.9 mg
- Magnesium
- 60 mg
- Phosphorus
- 206 mg
- Zinc
- 1.3 mg
- Vitamin A
- 768 mcg
- Vitamin C
- 40 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 4.7 mg
- Vitamin K
- 109 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.35 mg
- Niacin
- 1.5 mg
- Folate
- 46 mcg
- Water
- 192 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
In a large mixing bowl, thoroughly toss the diced pumpkin with olive oil, salt, and black pepper until completely coated.
Spread the seasoned pumpkin evenly on a baking sheet in a single layer. Roast for 25 minutes until the edges are caramelized and the flesh is tender when pierced with a fork.
While the pumpkin roasts, heat a dry skillet over medium heat. Add the chopped walnuts and toast for 5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool completely.
In a small mixing bowl, vigorously whisk together the extra virgin olive oil, apple cider vinegar, dijon mustard, maple syrup, salt, and pepper until completely emulsified.
In a large serving bowl, toss the mustard greens with half of the prepared vinaigrette. Top with the completely cooled pumpkin, toasted walnuts, and crumbled goat cheese, then drizzle with the remaining dressing immediately before serving.
Chef's Notes
- Toasting the walnuts in a dry pan is essential. It releases their natural oils, deepens their earthy flavor, and restores their crunch.
- The Dijon mustard in the vinaigrette is not just for flavor; it provides the mucilage needed to create a stable emulsion between the oil and vinegar.
- If preparing ahead for a gathering, keep the toasted nuts, dressed greens, and roasted pumpkin in separate containers. Only assemble in the final moments to preserve the crisp textures.
Storage
Refrigerator: 3 days — Store components separately; dress only immediately before serving to prevent wilting.
Troubleshooting
Pumpkin is mushy and steamed rather than caramelized
Cause: The baking sheet was overcrowded, preventing dry heat circulation
Fix: Cannot be fixed
Prevention: Spread pumpkin cubes in a single, well-spaced layer on the baking sheet; use two sheets if necessary
Mustard greens taste overwhelmingly bitter or sharp
Cause: The specific harvest of greens is extremely mature
Fix: Dilute the intensity by mixing in a milder leaf like baby spinach or sweet lettuce
Prevention: Select younger mustard greens or baby varieties when available
Vinaigrette splits or separates quickly
Cause: Insufficient emulsification or missing mustard
Fix: Whisk vigorously for another 30 seconds immediately before tossing into the salad
Prevention: Ensure mustard is included as it acts as a stabilizing emulsifier
Cultural Context
Roasted pumpkin salads are a hallmark of autumnal dining and modern cafe culture, beloved for their harmonious contrast of sweet, earthy roots and bright, acidic dressings. The inclusion of mustard greens provides an assertive, peppery bite favored in historic European and Asian agricultural traditions, cutting through the richness of the goat cheese.
