Oh yum! I want to make this again. It sure was tasty!
kent pumpkin (I just roasted a bunch thinking I'd keep the leftovers, there were no leftovers!)
baby salad greens (baby kale, spinach, rocket (arugula), etc.)
pistachios, toasted & chopped
coriander (cilantro), chopped
2-3 chopped spring onions, white and green parts
I did the dressing just as the recipe called for, adjusting just a little bit to taste:
2 tablespoons olive oil
1/2 clove minced garlic
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
salt & pepper, to taste
Preheat your oven to 400F/200C. Chop the pumpkin into bite size pieces. Drizzle with a bit of olive oil, salt and pepper, and roast in the oven for 20ish minutes. I just keep tasting after 20 minutes til they are the consistency I like. (possible reason there were no leftovers?!)
Mix all dressing ingredients. I just threw them all in a mason jar and shook it up.
Assemble salad. I started with greens and coriander (which is technically a green), then added the pumpkin, pomegranate seeds, spring onions and feta. Top with dressing and pistachios.