Roasted Pumpkin Salad

• 1 Pound of pumpkin cut into chunks
• 8 Tablespoon olive oil
• 1/2 Cup toasted pumpkin seeds
• 1 Teaspoon sesame seeds, toasted
• 1 Teaspoon ground cumin
• 1 Teaspoon paprika
• 3 Cloves of crushed garlic
• 150 g White cheese or feta cheese
• 1 Avocado, diced
• 2 Cups of mixed lettuce
• 2 Tablespoons balsamic vinegar
• 1 Teaspoon honey
• Salt and pepper, to taste

PREPARATION

1. Preheat the oven to 390F.
2. In a bowl mix together the ground paprika, garlic, 4 tablespoons of olive oil, cumin, salt and pepper to taste; mix well.
3. Place the pumpkin pieces on a baking sheet lined with baking paper and drizzle with the oil and seasoning mixture. Stir with your hands to make sure all the pieces are coated and arrange them in a single layer on the tray.
4. Bake for 25 minutes, turning halfway through, until golden brown and tender. Remove from the oven and allow to cool.
5. For the dressing place in a bowl 4 tablespoons of oil, the balsamic vinegar, honey, salt and pepper to taste; mix very well.
6. Arrange the salad ingredients in a bowl, drizzle with the dressing and toss lightly.
7. Serve and enjoy!

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