I posted this recipe before but without a photo of the finished dish. I finally got around to making this fabulous salad and taking a photo before we ate it! This dish holds such memories for me of the late summer, early fall when my noni Lucy would make it for us. She used everything and wasted nothing and although pumpkin pie is good, this is a lighter dish that can be used as a side to a late summer picnic.
1Toss pumpkin in 1/4 cup olive oil with salt and pepper and place on a baking sheet. Roast for 30 minutes or until tender but not mushy at 350-375 degree oven.Wait until cool and go on to the next step.
2In a small bowl, mix salad dressing ingredients. Pour over and toss gently with pumpkin in another bowl and serve or chill and serve if preferred.
3Note: My Noni made it this way but you could add field greens, dried cranberies, pistachios, pumpkin seeds or other nut.