Roasted Pumpkin & Chestnut Salad with Citrus Vinaigrette

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Peel and cut the pumpkin into 2-3 cm cubes. Place them on a baking tray.

3. 3

   Drizzle 1 tablespoon of olive oil over the pumpkin cubes. Season with salt and pepper. Toss to coat evenly.

4. 4

   Roast the pumpkin in the oven for 25-30 minutes, turning halfway, until golden and tender. Let cool slightly.

5. 5

   While the pumpkin is roasting, finely mince the garlic clove.

6. 6

   In a small bowl, squeeze the juice from the citrus slice (lemon or orange). Add the minced garlic, 1 tablespoon olive oil, white wine, a pinch of salt, and black pepper. Whisk well to combine and set aside as the vinaigrette.

7. 7

   Roughly chop the roasted chestnuts if desired.

8. 8

   In a large salad bowl, add the leafy greens. Top with the roasted pumpkin and chestnuts.

9. 9