3 cups pumpkin or butternut squash peeled and medium diced
pumpkin or squash seeds
2 tablespoons extra virgin olive oil
4 to 6 cups of romaine or iceberg lettuce – chopped (medium head)
2 cups cooked chicken breast – cut into chunks
1 avocado – cubed
4 hardboiled eggs, cut into quarters
1 large shallot, thinly sliced
1 cup cherry tomatoes, sliced in half
2 ounces of feta or blue cheese (preferably Roquefort, crumbled)
2 1/2 cups roasted pumpkin or squash
Smoky Pumpkin Vinaigrette:
1/2 cup roasted pumpkin (or butternut squash) chunks
2 garlic cloves
1/4 cup Chipotle Olive Oil
1/4 cup Maple Balsamic Vinegar
sea salt to taste
Preheat the oven to 425 degrees. Spread the pumpkin (or butternut squash) pieces on a sheet pan and toss them with 1 1/2 tablespoons of extra virgin olive oil and sprinkle with sea salt. Roast for about 20 minutes until golden and tender. Remove and set aside to cool.
On a separate sheet pan, toss the seeds from the pumpkin (or squash) with 1/2 tablespoon of olive oil and a little sea salt. Place the seeds in the oven and roast for about 7 minutes until golden. Remove and set aside to cool.
Vinaigrette: Using a blender or food processor, combine the 1/2 cup roasted pumpkin chunks (or squash), garlic, olive oil, balsamic vinegar and salt. Puree on high until well mixed and smooth. Set aside.
Prepare salad: Place lettuce on platter. Arrange all of the ingredients in rows over the lettuce. Serve with the Smoky Pumpkin (or Butternut Squash) Vinaigrette.