Roasted pumpkin salad

Ingredients (nutrition)

• 3 cups peeled and cubed pumpkins
• 1/2 teaspoon extra virgin olive oil
• 1/4 teaspoon fine grain sea salt
• 3 peeled and quartered medium red onions
• 2 cups cooked rice
• 1/2 cup sunflower seeds
• 1/2 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons warm water
• 1/2 cup finely chopped cilantro

Cooking Instructions

1. Preheat oven to 375 degree F. Toss the pumpkin with some extra virgin olive oil and some salt. Place the mixture onto a baking sheet.
2. Toss onions with some extra virgin olive oil and some salt. Place the mixture onto a separate baking sheet.
3. Roast both of the baking sheets for about 50 minutes until the pumpkin and onion pieces are brown and caramelized.
4. For dressing, use a hand blender or food processor, puree the sunflower seeds, olive oil, lemon juice, salt, and honey until smooth and creamy.
5. Add in warm water to thin the dressing a bit.
6. Stir in the cilantro.
7. In a large mixing bowl, toss the cooked rice with a large dollop of the dressing.
8. Add in the pumpkins and onions.
9. Ready to serve.

Servings: 4

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