Roasted Pumpkin and Mixed Greens Salad
1 package of your favorite mixed greens
1/2 small pumpkin, peeled and cut into bite size pieces
2 cloves garlic, crushed
2 sprigs, fresh thyme
1/4 cup pumpkin seeds, toasted and salted
1/4 cup dried cranberries
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tsp Dijon Mustard
1 shallot, finely minced
Salt, to taste
Pepper, to taste
Preheat oven to 400 degrees F.
Toss pumpkin with olive oil, thyme, garlic, salt, and pepper. Roast in oven for 35 minutes until fork tender. Remove thyme and garlic. Set pumpkin aside to cool.
In a small bowl whisk apple cider vinegar, dijon mustard, shallot, and salt and pepper. While whisking, slowly add extra virgin olive in a steady stream to form the vinaigrette.
When ready to serve, toss mixed greens and pumpkin with vinaigrette separately. Place greens on a platter. Layer pumpkin, cranberries, and pumpkin seeds on top.