Roasted Pumpkin Salad

Just in time for Fall festivities comes this super simple roasted pumpkin salad from holistic nutrition coach Maya F. Bradstreet. Enjoyed alone or served as a side salad – this is sure to be a favorite each Fall!

Roasted Pumpkin Salad

By Maya F. Bradstreet

1 large pumpkin or winter squash (or 2 medium), peeled and diced – about 4 cups

1 cup naturally sweetened cranberries

1 cup pumpkin seeds (your preference of raw, roasted or roasted/salted)

1/2 red onion, diced fine

1/2 bunch cilantro, chopped

juice from 1/2 lemon

olive oil

Sea salt and pepper to taste

Preparation

Preheat oven to 425. Place squash/pumpkin in roasting pan, drizzle with olive oil, season with salt/pepper. Roast for 30 minutes or until caramelized and tender. Toss often to prevent sticking.

Let cool, and combine with remaining ingredients in bowl. Serve immediately, even better the next day!

*Image and recipe courtesy of Maya F. Bradstreet. For more of her delightful recipes, visit www.arecipe4wellness.com. *