Sweet and Tangy Roasted Pumpkin Salad
Toss 4 cups chopped unpeeled sugar pumpkin, 15 sage leaves, 1/2 cup pumpkin seeds (from sugar pumpkin), 3 Tbsp. extra-virgin olive oil, 1/2 Tbsp. honey, 1 tsp. kosher salt, and 1/4 tsp. black pepper on a large rimmed baking sheet. Bake at 425°F until pumpkin is tender and golden, 20 to 25 minutes, flipping halfway through. Cool 10 minutes. Meanwhile, whisk together 3 Tbsp. each extra-virgin olive oil and white wine vinegar, 2 tsp. Dijon mustard, 1 Tbsp. honey, ½/2 tsp. kosher salt, and ¼ tsp. black pepper in a small bowl until emulsified. Combine 5 oz. mixed baby greens, 2 oz. crumbled goat cheese, 1/4 cup sweetened dried cranberries, and roasted pumpkin and seeds on a large serving platter. Drizzle with vinaigrette and serve.
ACTIVE 15 MIN. - TOTAL 35 MIN. SERVES 4
This story is from the October 2022 edition of Southern Living.
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This story is from the October 2022 edition of Southern Living.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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