Fresh Thanksgiving Salad with Fluffy Quinoa, Pomegranate and Toasted Hazelnuts

Ingredients

• 1/4 of a medium pumpkin of choice I used a red kuri squash but you can also use a sugar pie pumpkin
• 1 tsp fennel seeds
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 2 tsp organic maple syrup

• 2 large handfuls spinach
• 1/2 cup quinoa
• 1 large handful fresh mint
• 1 large handful fresh basil
• 1/2 pomegranate seeded
• 1/4 cup roasted pepitas
• 1/4 cup roasted hazelnuts chopped

• 1 tbsp olive oil
• 1/2 lemon juiced
• 1 tsp sumac

Instructions

1. Preheat the oven to 425 F. Cut your pumpkin into chunks and toss well with the spices, syrup and oil. Roast until fork tender (about 25 minutes). Once cooked, remove from oven, set aside to cool and then heat oven to 350F.
2. Prepare the quinoa according to directions until cooked and fluffy. Set aside to cool once prepared.
3. Once the oven reaches 350, toast hazelnuts and pepitas until golden brown (about 10-15 minutes).
4. Chop the spinach, mint and basil and add to a large serving bowl. Add in additional salad ingredients, chop the roasted pumpkin and prepare the dressing. Top with chopped toasted nuts, pomegranate and drizzle with dressing.