Best Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese Recipes

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ROASTED PUMPKIN & FENNEL SALAD WITH GOAT CHEESE & MAPLE



Roasted Pumpkin & Fennel Salad With Goat Cheese & Maple image

This is a fantasatic salad - So delicious!! I just love it, it makes a full meal when served with grilled boneless, skinless chicken!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons Dijon mustard
2 whole garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
3/4 cup maple syrup
1 1/4 cups olive oil
2 cups cubed pumpkin
1/2 fennel bulb, sliced (fronds removed)
4 cups mixed salad greens
4 ounces goat cheese, crumbled
1/2 cup toasted pumpkin seeds

Steps:

  • VINAIGRETTE:.
  • Place mustard, garlic, salt and pepper in a wooden bowl. Using a fork, grind to a paste. Add vinegar, maple syrup and olive oil, whisking until smooth,
  • SALAD:.
  • Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes.
  • Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use.
  • Toss pumpkin and fennel in half the vinaigrette. Place on baking sheet in 350F oven. Braise for 30 minutes, or until brown, Remove from oven.
  • Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds.
  • TOASTED PUMPKIN SEEDS:.
  • Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight.
  • Rub the seeds between your hands to remove any dried bits of flesh, Toss seeds lightly in a bit of olive oil, enough to coat; add just enough salt to flavour. Return to baking sheet, and place in 225F oven. Roast for an hour and 15 minutes, turning occasionally.
  • Let cool, then eat like a sunflower seed, or whole.
  • VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.

Nutrition Facts : Calories 991.4, Fat 84.2, SaturatedFat 16.7, Cholesterol 22.4, Sodium 346.1, Carbohydrate 51.4, Fiber 2, Sugar 37.8, Protein 11.5

MUSTARD GREENS SALAD WITH ROASTED CHEESE PUMPKIN AND GOAT CHEESE



Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese image

Provided by Amanda Hesser

Categories     salads and dressings

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 8

1/4 cup toasted walnuts
1/2 pound peeled cheese pumpkin or sugar pumpkin, cut into 8 half-inch wedges
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 pound mustard greens, trimmed and washed
2 tablespoons walnut oil
2 teaspoons herb vinegar
1/4 pound fresh curd goat cheese

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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