Autumn salad with roasted pumpkin

Pumpkin:

• 1small Hokkaido ca. 1000 gr / 35 oz.
• 3Tbspolive oil
• Fresh thyme
• 1-2Tbspmaple sirup
• Salt
• Pepper
• Paprika

Mushrooms:

• 100-150grmushrooms 3.5-5 oz. (i.e. white mushrooms)
• 2Tbspsoy/tamari sauce
• 1Tbspmaple sirup
• 1Tbspolive oil
• 1/2tspsmoked paprika
• 1/2tspgarlic powder
• Salt
• Pepper

Dressing:

• 3Tbsppomegranate juice
• 2Tbspmaple sirup
• 2Tbspwalnut oil or olive oil
• 2Tbspbalsamic vinegar white
• 1 - 1 1/2tspDijon mustard
• Salt
• Pepper

Salad ingredients:

• 1green head of lettuce
• 2Tbsproasted walnuts
• Pomegranate seeds
• 100gr3.5 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