Autumn Pumpkin Salad

Ingredients

• 400g of pumpkin (already cleaned and cut into cubes)
• 100g rocket​ 
• 50g of walnuts (or hazelnuts)
• 100g goat cheese ( or feta)
• 1 tablespoon extra virgin olive oil 
• 1 tablespoon balsamic vinegar 
• 1 teaspoon honey 
• Salt and black pepper (to taste)
• Toasted pumpkin seeds (optional)

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Instructions

• Preparing the pumpkin
  • Preheat the oven to 200°C.
  • Arrange the pumpkin cubes on a baking tray lined with baking paper.
  • Season with a drizzle of extra virgin olive oil , salt and black pepper .
  • Roast for 20-25 minutes, until the squash is tender and lightly caramelized.
• Preparation of the dressing
  • In a bowl, mix the balsamic vinegar , extra virgin olive oil and honey .
  • Season with salt and black pepper to taste.
• Assembling the salad
  • In a large bowl, combine the arugula , roasted squash , and walnuts .
  • Crumble the goat cheese over the ingredients.
  • Pour the prepared dressing and mix gently to combine the flavors.
• Presentation
  • Transfer the salad to serving plates.
  • If desired, garnish with toasted pumpkin seeds for added crunch.