I love pumpkins and squash in my salads. I think it adds the perfect texture and fall flavor to salads this time of year. For this particular salad, I used a pumpkin pie pumpkin , they are the smaller pumpkin you find in the produce sections in the stores right now.
Start by cutting it in half. I do mine lengthwise. You could always cut it horizontally if you prefer.
Scoop out the seeds. (Definitely the worst part). Gag
It should look like this.
Now, you can roast with the skins on and even eat the skins. I didn’t want them on, so I cut them in sections and cut off the skins.
It can be dangerous if you aren’t careful :). Case and point below.
Drizzle with a touch of olive oil.
Place on parchment lined baking sheet.
Sprinkle with a little bit of salt.
Bake at 400 degrees until they are tender and you get a slightly caramelized colors on the edges.
I served mine on a bed of greens, topped with a tri color quinoa, sliced almonds, dried cherries, the roasted pumpkin and pomegranates.
My dressing was a lemon vinaigrette. It was 1/4 cup olive oil, 1/4 cup lemon white balsamic, 1 teaspoon dijon mustard, 2 teaspoon honey and salt to taste. Shake in a mason jar. Drizzle over your salad.
Isn’t it so beautiful and vibrant?!?