Autumn salad with roasted pumpkin

Pumpkin:

• 1 small Hokkaido (ca. 1000 gr / 35 oz.)
• 3 Tbsp olive oil
• Fresh thyme
• 1-2 Tbsp maple sirup
• Salt
• Pepper
• Paprika

Mushrooms:

• 100-150 gr mushrooms (3.5-5 oz. (i.e. white mushrooms))
• 2 Tbsp soy/tamari sauce
• 1 Tbsp maple sirup
• 1 Tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt
• Pepper

Dressing:

• 3 Tbsp pomegranate juice
• 2 Tbsp maple sirup
• 2 Tbsp walnut oil or olive oil
• 2 Tbsp balsamic vinegar (white)
• 1 - 1 1/2 tsp Dijon mustard
• Salt
• Pepper

Salad ingredients:

• 1 green head of lettuce
• 2 Tbsp roasted walnuts
• Pomegranate seeds
• 100 gr 3.5 oz. vegan Feta (i.e. from Taifun Tofu or Violife)

Pumpkin:

1. Preheat the oven to 180°C (356°F)
2. Cut the pumpkin into slices and mix with oil, maple sirup and herbs
3. Place the slices on a baking pan and bake for approx. 20-25 minutes until they are well done

Mushrooms:

1. Cut the mushrooms into thin slices
2. Mix them with herbs and place them on a baking pan
3. Put them in the oven together with the pumpkin and bake for approx. 15-20 minutes until they are crispy

Dressing:

1. Add all ingredients for the dressing into a glass and shake well

Salad assembly:

1. Wash the lettuce and place them into a bowl
2. Roast the walnuts in a grease free pan
3. Cut the pomegranate in half and remove the seeds (use the juice for the dressing)
4. Crumble the feta
5. Mix as you please and sprinkle with dressing