From Tastebook
Ingredients:
3 cups pumpkin, cut into 1-inch cubes
2 t. extra-virgin olive oil
1/4 t. salt
1/4 t. pepper
6 cups mixed winter salad greens
1/2 cup pomegranate seeds
8 tsp lightly toasted pumpkin seeds
1/4 cup crumbled goat cheese
Vinaigrette: (makes 1/2 cup):
3 T. pure pumpkin-seed oil (available in health-food stores and specialty markets)
2 T. champagne vinegar
3 T. orange juice
1 t. Dijon mustard
1 small chopped shallot (1 Tbsp)
1 t. honey
1/4 t. salt
1/4 t. pepper
Method:
Preheat oven to 400°F. Toss pumpkin with olive oil, salt, and pepper and arrange in one layer on a lipped baking sheet. Roast until pumpkin is tender-firm and edges are caramelized, about 30 minutes. Remove from oven and let cool completely.
Combine all vinaigrette ingredients in a small jar with a tight-fitting lid and shake until dressing emulsifies and has a creamy appearance.Divide the greens evenly among 4 salad plates. Scatter 1/2 cup roasted pumpkin, 1 tablespoon pomegranate seeds, 2 teaspoons pumpkin seeds, and 1 tablespoon goat cheese on top of each plate of greens. Drizzle with 2 tablespoons vinaigrette.
