1- 2 lbs. Pumpkin
1 tablespoon Olive Oil
2 oz. Feta Cheese
1 Avocado, diced (optional)
2 cups Spinach Leaves or Salad Greens of your Choice
1/2 c Almonds, roughly chopped
2 tablespoons Pumpkin seed Oil
2 tablespoon Balsamic Vinegar
1 teaspoon Honey or Maple Syrup
Salt + Pepper, to taste
Preheat oven to 450F. Place pumpkin slices on baking tray lined with baking paper and drizzle olive oil on top. Mix with your hands to ensure all pieces are coated and arrange in a single layer on the tray. Cook for 15-20 minutes, flipping once halfway, until golden and tender but not mushy!
Place dressing ingredients in a jar, and shake vigorously until combined.
Arrange salad ingredients in a bowl, drizzle with dressing and lightly toss.
Enjoy your Pumpkin and Feta Salad with Pumpkin Seed Oil Dressing!
Pumpkin - Any good roasting pumpkin or squash will work well. Roasted pumpkin turns mushy when cooked too long. Keep an eye on it while roasting - you want it golden and fork tender but still holding its shape.
Nuts - Many nuts would compliment this salad well. If you don’t have almonds, try pine nuts or walnuts instead.
Storing - You can prepare roasted pumpkin ahead and it will store in fridge for up to 5 days.