Mon, 20 October 2025
This recipe is all about the butter and mustard vinaigrette — a stunning twist on the classic dressing that adds a nutty, deep flavour. Toss it with roasted pumpkin and chickpeas for a hearty autumnal salad, a side with roast pork, or even a filling for a wrap or sandwich.
Serves 4
Ingredients
Brown Butter Vinaigrette ¼ Pound Kerrygold Butter (113g), Diced ½ Clove Garlic, Crushed 1½ Tsp Wholegrain Mustard 1 Tbsp Honey 2 Tbsp Sherry Vinegar Or Cider Vinegar
The Rest 1 Medium Pumpkin Or 2 Small Butternut Squash 1 Can Chickpeas, Drained And Rinsed 1 Tbsp Kerrygold Butter ½ Tbsp Cumin ½ Tbsp Ground Coriander ½ Tbsp Paprika 1 Pinch Cinnamon 1 Pinch Chilli Flakes Sea Salt And Black Pepper Fresh Mint And Coriander Leaves To Garnish
Method
Preheat oven to 220°C.
Start with the pumpkin. Cut it in half and scoop out the seeds. Cut into chunky wedges, leaving the skin on. Place in a large bowl with the chickpeas, butter, spices, and a generous pinch of salt and pepper. Toss to coat.
Spread everything out on a large roasting tray. Roast for 10 minutes at 220°C, then reduce the oven to 180°C and continue roasting for 30 minutes. Toss occasionally to make sure everything cooks evenly. Remove from the oven and set aside.
For the dressing, make the brown butter. Dice the butter and place it in a wide saucepan over medium heat. Stir continuously as it slowly changes from golden yellow to nutty brown — watch carefully, it should look like tobacco or caramel. Remove from heat and pour into a heatproof bowl.
Let it cool slightly, then whisk in the mustard, honey, garlic, and vinegar. Taste and adjust seasoning. The dressing will thicken and become creamier as it cools.
Pull the leaves off the mint and coriander and toss into the pumpkin and chickpeas. Scatter across a platter, drizzle with the dressing, and enjoy.
**Note: You can chill the dressing in the fridge for use later as it will last 3 days but it will set sold. To use again just reheat on a low heat.
