Roasted Pumpkin & Spinach Avocado Salad

Name: Roasted Pumpkin & Spinach Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 Cups Pumpkin or Butternut Squash; 3 Cups Spinach; 1-2 Avocado; 1 Red Pepper; 1 Cup French Fried Onions; 2 Tablespoons Maple Syrup; 1/4 Cup Olive Oil; 1/4 Cup Red Wine Vinegar; 2 teaspoons Whole Grain Mustard

Ingredients

Pumpkin or Butternut Squash		2 Cups
Spinach		3 Cups
Avocado		1-2
Red Pepper		1
French Fried Onions		1 Cup

Dressing

Maple Syrup		2 Tablespoons
Olive Oil		1/4 Cup
Red Wine Vinegar		1/4 Cup
Whole Grain Mustard		2 teaspoons

You can add feta to this salad for an extra kick!

Peel, deseed and cube the Pumpkin toss with some Olive Oil & Salt and Pepper and roast at 400 degrees for about 15 to 20 minutes, at the last 5 minutes throw in the Red Pepper cut into large chunks and cook set aside to cool.
Make the Dressing by whisking all the ingredients together.
Toast the Pine Nuts.
When the Pumpkin & Red Pepper has cooled slightly, toss the Pumpkin, Red Pepper & Spinach together with the Dressing then add the Avocado slices and top with the French Fried Onions & Pine Nuts.