Roasted Pumpkin Salad Recipe

For years now,  I've been topping my salads with walnuts, dried cranberries, and goat cheese. I think it's a winning combination. This time, I thought I'd incorporate pumpkin to turn my go-to salad seasonal. Pumpkin is also a low calorie veggie [more nutritional info].. It's a win-win!
 
Ingredients

• Spring green mixture
• Pumpkin (cubed)
• Extra virgin olive oil
• Salt & pepper
• Walnuts
• Dried cranberries
• Goat cheese
  

Balsamic Dijon Dressing

• 2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 tablespoon djion mustard
• 1 teaspoon honey 
• Sale & pepper to taste

1.  Preheat oven to 425 degrees F.

2. Spoon out the guts of the pumpkin, take skin off, and cut into 1" thick cubes. Place onto a covered baking sheet, drizzle with extra virgin olive oil, and season with salt & pepper. Toss to incorporate evenly. Bake for about 30 minutes, then rest to cool.

3.  Lay a bed of greens in a large serving bowl. Add walnuts, dried cranberries, goat cheese, and pumpkin to assemble. Top off your salad with dressing (recipe above).