Pumpkin Pom Salad

 

Oh yum!  I want to make this again.  It sure was tasty!

I found this recipe on pinterest.  They used sweet potato but my husband prefers pumpkin and I love both so no biggie!  I didn't really measure the salad ingredients.  I just grabbed a big plate and piled stuff on.  Is there really any need to measure when good, wholesome, salad ingredients are involved?!

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.)
pomegranate seeds
crumbled feta
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.