Roasted Pumpkin
Preheat oven to 400°
Clean and slice the pumpkin into thin wedges.
Take the pumpkin wedges into a bowl and add all the remaining ingredients expect the onion.
Give it a thorough toss until everything is evenly mixed.
Cut the onion into thin wedges and brush these with some olive oil.
Place the pumpkin and onion wedges on a non-stick or prepared baking sheet and roast these in a preheated oven at 400 for about 20 minutes.
Salad Assembly
Roast the pumpkin seeds in a pan with a few drops of olive oil until they turn crunchy, about 10 minutes.
Place the lettuce, baby spinach and roasted pumpkin wedges to a large plate or salad dish.
Pour the dressing all over the salad as evenly as you can.
Top it with the crumbled feta, roasted onion wedges, pomegranate and toasted pumpkin seeds and serve.
This Roasted Pumpkin Salad recipe will serves 2-3 people as a meal or 4-5 as a side salad.
If you aren't a fan of feta, you can substitute goat cheese.
Calories: 518kcal | Carbohydrates: 43g | Protein: 10g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 1405mg | Potassium: 1088mg | Fiber: 4g | Sugar: 28g | Vitamin A: 17713IU | Vitamin C: 37mg | Calcium: 186mg | Iron: 4mg