This beautiful salad features one of fall's best super foods, the pumpkin. I was inspired by the cute little pie pumpkins I have been seeing at all the supermarkets and stands. My original plan was to include roasted and salted pepitas in the salad, but when I cut open the pumpkin I changed my mind. I decided to roast the seeds from the pumpkin I was cutting and put them in the salad instead. In hindsight I think the store bought pepitas are a better choice only because the have a better crunch. However I will still roast the seeds for snacking the next time I make this, since I ate almost half of them anyway while I was preparing the salad.
|Start with one small pie or sugar pumpkin.|
|Cut out the stem and cut the pumpkin in half.|
Scrape out the seeds and stringy stuff.
Set the seeds aside for roasting.
|Cut off the peel from the pumpkin.|
|Cube the pumpkin.|
|Toss the pumpkin with 2 Tbsp olive oil, 1 tsp sea salt, |
1 tsp cumin, 1 tsp paprika and 1/4 tsp cayenne.
Roast in the oven at 400 for 1 hour, stirring every 20 minutes.
|Separate the seeds and rinse well.|
Dry them with paper towels.
|Toss the seeds with 1 tsp melted butter, 1/4 tsp sea salt and 1/4 tsp black pepper|
Put them in the oven with the pumpkin for 15 minutes, stirring every 5 minutes.
|Snack on the toasted pumpkin seeds.|
|When pumpkin is done roasting, set it aside and let it cool.|
It can be added to the salad warm, not hot, or at room temperature.
|Start with 6 cups of chopped organic spinach.|
|Add the cooked quinoa.|
|Add the roasted pumpkin.|
|Add 1/2 cup dried cranberries.|
|Add 2 oz. crumbled goat cheese, optional.|