Roasted Pumpkin Salad with Balsamic Vinaigrette

Instructions

1. Preheat the oven to 425ºF/220ºC and arrange a rack in the bottom of the oven and in the top third.
2. Rinse and dry the pumpkin. Microwave the whole pumpkin for 60 to 90 seconds to make it easier to slice. Slice off the top stem, then slice off any bottom nub from the pumpkin so you have a flat surface.
3. Using your sharpest large knife, carefully slice the pumpkin in half lengthwise (use a back-and-forth motion, like a saw). Use a spoon to scoop out the seeds and sticky pulp. You can save the seeds to roast later.
4. Using a Y-shaped peeler, peel the pumpkin halves. If you don’t have a wide Y-shaped peeler, use a sharp knife to peel the pumpkin. Or, roast the pumpkin with the skin on and remove it after roasting. Cut each half into wedges, ½” thick (1.25 cm).
5. In a large bowl, toss the pumpkin wedges with the maple syrup and olive oil (I use 2 TBSP oil for 2 lbs/900g of peeled & sliced pumpkin). Season with the cinnamon, several cracks of black pepper, and kosher salt (I used 1 ½ tsp for 2 lbs/900g of peeled & sliced pumpkin). Divide pumpkin evenly across the sheet pans. Keep the bowl for the next step.
6. If adding the chickpeas, drain and rinse them. Transfer them to a dish towel and gently rub to remove water, drying well. Add them to the large bowl and drizzle with a generous 2 teaspoons of olive oil, and season with ½ teaspoon kosher salt and pepper to taste. Scatter chickpeas across empty spaces on the sheet pans.
7. Roast in the oven for 15 minutes. Flip the pumpkin and roast for 12 to 15 minutes, until the pumpkin is browned in spots and fork-tender.
8. Meanwhile, make the Sweet Pumpkin Crunch (see recipe card #2 below). Then make the Creamy Balsamic Vinaigrette (see recipe card #3 below). Finally, slice the fennel, and chop the parsley/mint/fennel fronds.
9. Assemble the salad. Add the salad greens and chopped parsley/mint/fennel fronds to a large bowl. Season with a generous pinch of salt and several cracks of pepper. Add enough Balsamic Vinaigrette to lightly coat the greens, about 1 tablespoon per ounce of greens used (5 to 7 tablespoons).Add the roasted pumpkin (and chickpeas), several handfuls of Sweet Pumpkin Crunch, and sliced fennel. Toss with tongs to combine. Crumble the vegan feta on top, if using.Spoon a bit more Balsamic Vinaigrette on top, as needed.