Roasted Pumpkin & Pomegranate Salad with Toasted Pumpkin Seed Oil Vinaigrette

3 cups pumpkin, cut into 1-inch cubes
2 tsp extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
6 cup mixed winter salad greens
1/2 cup pomegranate seeds
8 tsp lightly toasted pumpkin seeds
3 Tbs toasted pumpkin seed oil
2 Tbs champagne vinegar
3 Tbs orange juice
1 tsp Dijon mustard
1 small chopped shallot (about 1 Tbs)
1 tsp honey

1) Preheat oven to 400F. Toss pumpkin with olive oil, salt and pepper. Arrange in one layer on a lipped baking sheet. Roast until pumpkin is tender-firm and edges are caramelized, about 30 minutes. Remove from oven and let cool completely.
2) Combine pumpkin seed oil, champagne vinegar, orange juice, Dijon mustard, chopped shallot and honey in a small jar with a tight fitting lid and shake until dressing emulsifies and has a creamy appearance.
3) Divide the greens evenly among 4 salad plates. Scatter 1/2 cup roasted pumpkin, 1 Tbs pomegranate seeds and 2 tsp pumpkin seeds on top of each plate of greens. Drizzle with 2 Tbs vinaigrette.

Review: This was AMAZING. There was a great fall flavor with the pumpkin, seeds and oil. The sweetness of the pomegranate balanced well with the sharpness of the shallots. The recipe originally called for crumbled goat cheese on top. I'm sure that'd be awesome. I was really happy with this salad and found it to be filling. If you're curious where to find toasted pumpkin seed oil - it's at Trader Joe's. Now, for $9.99, I need to find more uses for this oil!!

Adapted from:
http://www.womenshealthmag.com/printwhlist?nid=34878