Pumpkin Mixed Greens Salad with Maple Vinaigrette

Ingredients

• 2 tablespoons raw green pumpkinseed kernels
• Cooking spray
• 1 cup (1/2-inch) cubed peeled pumpkin (about 8 ounces)
• 1/2 teaspoon fresh minced thyme
• 3 tablespoons red wine vinegar
• 1 tablespoon extravirgin olive oil
• 2 teaspoons maple syrup
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 cups mixed salad greens

Preparation

1. Preheat oven to 400°.
2. Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from pan.
3. 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.
4. Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk. Drizzle over salad greens; toss well to coat. Add pumpkin and pumpkinseeds; toss.