Pumpkin Mixed Greens Salad With Maple Vinaigrette

Cooking Light. Nov 06.

• Ready In: 22 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  raw  pumpkin seeds
•  cooking spray
• 1  cup  cubed peeled fresh pumpkin (1/2-inch cubes, about 8 ounces)
• 1⁄2 teaspoon  minced fresh thyme
• 3  tablespoons red wine vinegar
• 1  tablespoon extra virgin olive oil
• 2  teaspoons maple syrup
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 8  cups  mixed salad greens

Directions

1. Preheat oven to 400°.
2. Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from pan.
3. Coat pan with cooking spray. Add pumpkin, and cook 8 minutes or until browned and tender. Remove from pan. Add thyme, tossing to combine. Cool.
4. Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk. Drizzle over salad greens; toss well to coat. Add pumpkin and pumpkinseeds; toss.