Hearty Pumpkin and Pomegranate Autumn Harvest Salad

This delightful and nutritious salad brings together the sweet and savory flavors of roasted pumpkin, fresh pomegranate seeds, and crisp greens. It’s perfect for autumn and makes a great side dish or even a light main course. The combination of textures and colors creates a visually appealing and mouth-watering experience.

Ingredients:
– 1 small pumpkin (or butternut squash), peeled, seeded, and chopped into 1-inch cubes
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 4 cups mixed greens (e.g., arugula, spinach, and kale)
– 1/2 cup fresh pomegranate seeds
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped pecans or walnuts, toasted
– 1/4 red onion, thinly sliced

For the Dressing:
– 3 tablespoons extra-virgin olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper, to taste

Instructions:
1. Preheat the oven: Preheat your oven to 400°F (200°C).

2. Prepare the pumpkin: Toss the chopped pumpkin cubes with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet lined with parchment paper.

3. Roast the pumpkin: Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, turning once halfway through the cooking time. Remove from the oven and let cool slightly.

4. Prepare the dressing: In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.

5. Assemble the salad: In a large salad bowl, combine the mixed greens, roasted pumpkin, pomegranate seeds, crumbled feta, toasted nuts, and thinly sliced red onion.

6. Add the dressing: Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are well coated.

7. Serve: Serve immediately as a beautiful and delicious meal or side dish. Enjoy the seasonal flavors of this Hearty Pumpkin and Pomegranate Autumn Harvest Salad!