Roasted Pumpkin Salad with Balsamic Vinaigrette

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🥑🍅 Roasted Pumpkin Salad with Balsamic Vinaigrette

Recipe:

Ingredients:

▢1 small to medium sugar pie pumpkin or other winter squash (no bigger than 3 pounds) (see Note 1)
▢2 teaspoons pure maple syrup
▢Extra virgin olive oil
▢½ teaspoon ground cinnamon
▢Kosher salt and freshly cracked black pepper
▢1 (15-ounce/425g) can of chickpeas (optional, for protein)
▢Sweet Pumpkin Crunch (see 2nd recipe card)
▢Blender Balsamic Vinaigrette (see 3rd recipe card; see Note 2 for quicker alternative)
▢1 medium fennel bulb, shaved with a mandoline or very thinly sliced
▢1 cup (16g) parsley leaves and tender stems, roughly chopped
▢1 small handful fresh mint leaves, torn (optional; can use fennel fronds instead)
▢5 to 7 ounces (150 to 200g) arugula or watercress (see Note 3 for alternatives)
▢2 ounces (56g) vegan feta, crumbled (optional for a creamy, salty flavor)

Instructions:

Preheat the oven to 425ºF/220ºC and arrange a rack in the bottom of the oven and in the top third.
Rinse and dry the pumpkin. Microwave the whole pumpkin for 60 to 90 seconds to make it easier to slice. Slice off the top stem, then slice off any bottom nub from the pumpkin so you have a flat surface.
Using your sharpest large knife, carefully slice the pumpkin in half lengthwise (use a back-and-forth motion, like a saw). Use a spoon to scoop out the seeds and sticky pulp. You can save the seeds to roast later.
Using a Y-shaped peeler, peel the pumpkin halves. If you don’t have a wide Y-shaped peeler, use a sharp knife to peel the pumpkin.
Or, roast the pumpkin with the skin on and remove it after roasting.
Cut each half into wedges, ½” thick (1.25 cm).
In a large bowl, toss the pumpkin wedges with the maple syrup and olive oil (I use 2 TBSP oil for 2 lbs/900g of peeled & sliced pumpkin).
Season with the cinnamon, several cracks of black pepper, and kosher salt (I used 1 ½ tsp for 2 lbs/900g of peeled & sliced pumpkin). Divide pumpkin evenly across the sheet pans. Keep the bowl for the next step.
If adding the chickpeas, drain and rinse them.

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