Pumpkin is a fall favorite, but this tasty veggie can be enjoyed any time of the year! This Roasted Pumpkin and Tomato Salad is loaded with vitamins, minerals, and antioxidants, not to mention lots of flavors!

Serves: 4

Prep time: 25 minutes 
Cook time: 30 minutes

Stage: 3

Ingredients 

For the salad: 
10 oz raw pumpkin, cut into cubes
2 TBSP olive oil
Sea salt & black pepper, to taste
¼ cup roasted pumpkin seeds
2 TBSP toasted pine nuts
4 tomatoes, chopped
8 gherkins, chopped 

For the dressing:
1 TBSP Dijon mustard
1 TBSP pure maple syrup
2 TBSP olive oil
Sea salt & black pepper, to taste

Instructions 

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 
2. To make the salad: Spread the pumpkin in an even layer on the prepared baking sheet. Drizzle with the olive oil and season with a generous pinch of salt and pepper. Roast until lightly browned and tender, about 30 minutes. Transfer pumpkin to a large bowl and set aside to cool slightly, about 15 minutes. Once pumpkin is slightly cooled, add the pumpkin seeds, pine nuts, tomatoes and gherkins. Toss gently to combine. 
3. To make the dressing: In a small bowl whisk together the Dijon, maple syrup, olive oil and a pinch of salt and pepper. 
4. Drizzle the dressing over the salad and toss to fully coat. Serve immediately. 

Nutrition Facts (per serving)
Calories: 252
Total Fat: 15g
Total Carbs: 29g
Fiber: 4.5g
Sugars: 21g
Protein: 5g