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As the days grow shorter and the air turns crisp, autumn presents a unique opportunity to embrace the rich, comforting flavors that define the season. With the bounty of fall produce filling markets and kitchens, it's the perfect time to indulge in hearty meals that celebrate the harvest. One delightful way to do this is through a vibrant and nutritious dish: the Autumn Harvest Roasted Pumpkin & Chickpea Salad. This salad not only embodies the essence of the season but also showcases the versatility of its ingredients, making it a staple for your autumn menu.

Roasted Pumpkin & Chickpea Salad

Embrace the flavors of fall with the Autumn Harvest Roasted Pumpkin & Chickpea Salad. This vibrant dish combines roasted pumpkin, nutty chickpeas, and mixed greens, offering a nutritious and satisfying meal. Packed with vitamins and minerals, it’s perfect as a main dish or side. Enhanced with crunchy walnuts and juicy pomegranate seeds, this salad not only looks beautiful but is also a healthy choice for your autumn gatherings. Discover the joy of seasonal eating today!
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Ingredients
  

2 cups pumpkin, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

4 cups mixed greens (spinach, arugula, and kale)

1/2 cup feta cheese, crumbled (optional)

1/4 cup pomegranate seeds

1/4 cup walnuts, roughly chopped

Juice of 1 lemon

2 tablespoons balsamic vinegar

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Pumpkin: In a large mixing bowl, combine the cubed pumpkin with 1 tablespoon of olive oil, smoked paprika, ground cumin, salt, and pepper. Toss well to coat all the pieces.

      Roast the Pumpkin: Place the seasoned pumpkin on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.

        Roast the Chickpeas: While the pumpkin is roasting, toss the chickpeas with the remaining 1 tablespoon of olive oil, salt, and pepper in a separate bowl. Spread them out on another baking sheet and roast in the oven for about 15-20 minutes, or until they are crispy and golden.

          Assemble the Salad: In a large serving bowl, lay down the mixed greens as the base. Once the pumpkin and chickpeas are done roasting, let them cool slightly before adding them on top of the greens.

            Add Toppings: Sprinkle the salad with crumbled feta (if using), pomegranate seeds, and chopped walnuts to add a delightful crunch.

              Dress the Salad: In a small bowl, whisk together the lemon juice and balsamic vinegar. Drizzle over the salad just before serving and toss to combine well.

                Serve: Enjoy your vibrant Autumn Harvest Roasted Pumpkin & Chickpea Salad either warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings