Pumpkin Mixed Greens Salad With Maple Vinaigrette - cooking recipe

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

Preparation

Preheat oven to 400\u00b0.
Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from pan.
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.
Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk. Drizzle over salad greens; toss well to coat. Add pumpkin and pumpkinseeds; toss.