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Festive Roast Pumpkin Salad
- 2 cups pumpkin or butternut squash (seeded, peeled and cut into bite sized pieces)
- 1 tablespoon oil
- 1/4 teaspoon cinnamon
- salt and pepper to taste
- 4 cups salad greens such as baby arugula or baby spincah
- 1/4 cup pepitas (toasted)
- 1/4 cup dried cranberries
- 1/4 cup feta crumbled
- 1 tablespoon sage (julienned)
- 1/4 cup maple
Directions:View on Closet Cooking
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