Roasted Pumpkin & Fennel Salad With Goat Cheese & Maple

• VINAIGRETTE
• Dijon mustard↗2 teaspoons
• whole garlic cloves↗2
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• white wine↗1⁄4 cup
• maple syrup↗3⁄4 cup
• olive oil↗1 1⁄4 cups
• SALAD
• cubed pumpkin2 cups
• fennel bulb↗1⁄2

  sliced (fronds removed)

• mixed salad greens↗4 cups
• goat cheese↗4 ounces

  crumbled

• toasted pumpkin seeds1⁄2 cup

Step-by-step instructions

1. 1

   Place mustard, garlic, salt and pepper in a wooden bowl. Using a fork, grind to a paste. Add vinegar, maple syrup and olive oil, whisking until smooth,

2. 2

   Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes.

3. 3

   Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use.

4. 4

   Toss pumpkin and fennel in half the vinaigrette. Place on baking sheet in 350F oven. Braise for 30 minutes, or until brown, Remove from oven.

5. 5

   Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds.

6. 6

   Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight.

7. 7

   Rub the seeds between your hands to remove any dried bits of flesh, Toss seeds lightly in a bit of olive oil, enough to coat; add just enough salt to flavour. Return to baking sheet, and place in 225F oven. Roast for an hour and 15 minutes, turning occasionally.

8. 8

   Let cool, then eat like a sunflower seed, or whole.

9. 9

   VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.